There are 3 reasons why you should make this brownie cake. 1) It’s easy, 2) It’s yummy, and 3) It’s fun! The fun part is making a “stencil” and dusting the top of the cake with powdered sugar to reveal the stencil design. Of course, if that’s not your thing, you can simply just dust the whole cake with powdered sugar and skip the stencil part. If you do decide to make a stencil design on your cake, it’s really easy. I just used Microsoft Word and printed out a few star shapes on plain white printer paper. (You can also just draw your design freehand). Then I cut them out, placed them on top of the cake, and dusted the cake with powdered sugar. This cake is a fun alternative to regular brownies. Enjoy!
Rich Chocolate Brownie Cake
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- ¾ cup all-purpose flour
- 4 ounces good-quality semisweet or bittersweet chocolate, at least 61% cacao, coarsely chopped (I used a Ghirardelli bittersweet chocolate baking bar that was 60% cacao)
- Confectioners’ sugar for dusting
- Preheat the oven to 350 F. Line an 8 or 9-inch round cake pan with a round of parchment paper. Spray the parchment and sides of the pan with nonstick baking spray.
- In a large bowl, using an electric mixer, beat the butter until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat again until well blended. Add the salt and ¼ cup of the flour and beat well. Add the remaining flour in two batches, beating well after each addition.
- Melt the chopped chocolate in the top of a double boiler set over (but not touching) gently simmering water. Remove from the heat and let cool slightly, 2-3 minutes. Add it to the cake batter and beat until well blended and creamy. Pour the batter into the prepared pan, smoothing the surface with a spatula.
- Bake until the cake is puffed and a toothpick inserted into its center comes out clean, 20-25 minutes. Transfer to a wire rack and let cool completely.
- Invert the cake onto a cake stand or cake plate and peel off the parchment paper. (If desired, you can flip the cake back over so it is right-side up). Place a stencil of your choice on top, and then sift the confectioners’ sugar over the stencil to create a pattern. Carefully lift off the stencil. (Or just skip the stencil and dust the top of the cake with confectioners’ sugar).
- To serve, slice into wedges.
Source: adapted from the Williams Sonoma Holiday Entertaining Cookbook (This cake is featured on the cover of the cookbook!)