The brownie cake is one of the most delicious and easy cakes you can make, whether for birthdays or for carnival parties. First, because it is the classic chocolatey and moist cake, and also because it is very easy. Just cut it into cubes, stack them on top of one another to form a kind of stepped pyramid, decorate it as you like, and you’ll have a wonderful birthday cake that won’t even need plates to be enjoyed. I prepared it for my son’s last birthday, which he celebrated outside with his friends; you can see the final picture below. Now, let’s see how to prepare the perfect brownie cake for your next occasion.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: Electric oven, Stove
- Cuisine: American
- Seasonality: All seasons, Carnival
Ingredients
- 1 cup oz butter
- 1 1/2 cups oz sugar
- 1/4 cup oz coffee (cold)
- 10 1/2 oz oz dark chocolate
- 1 vanilla bean
- 4 eggs
- 1 1/2 cups oz all-purpose flour
- 2/3 cup oz unsweetened cocoa powder
- 1/3 cup oz dark chocolate chips
- 1 pinch salt
- as needed colored chocolates as desired
Tools
- 1 Mold rectangular springform 8 x 12 inch
- 1 Bowl glass
- 1 Spatula
Steps
The preparation of the brownie cake is really very easy: start by cutting the dark chocolate into pieces, continue by pouring the butter with the sugar and vanilla into a saucepan and let it melt over high heat. As soon as it has melted, turn off the heat and add the chocolate, stirring until it is incorporated. At this point, pour the mixture into a glass bowl and stir, allowing it to cool thoroughly. Then add one egg at a time, allowing it to incorporate well before adding the next one. At this point, add the sifted flour, salt, and cocoa, and mix with a spatula.
Now place your springform pan on a tray covered with baking paper with an opening of 8 x 12 inch. If necessary, use steel clips to keep the shape open well. Pour the brownie batter, level it, and bake for 30 minutes in a preheated oven at 350°F in static mode.
When this time has elapsed, do the toothpick test. Be careful to remember that brownies are moist inside, so the tip will remain moist.
When you have taken the cake out of the oven, let it cool well, gently detach the pan from the batter and melt 70 g of dark chocolate, then with a teaspoon, decorate the entire surface by making lines for decoration.
Now cut cubes of about 2 x 2 inches each; I obtained 30 pieces.
Then arrange the cubes on a cake stand, one on top of another, forming a sort of stepped pyramid, and decorate as desired. I used colored chocolates, which you can optionally fix with melted dark chocolate if you need to transport the cake.
If you love BROWNIES HERE you will find many other IDEAS.
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Here is the final result of the brownie cake made for my son’s 24th birthday with little effort, a delicious and cute cake that everyone liked.
