Brownie Chocolate Cake

The Perfect Balance Between Fudgy and Fluffy

If you love brownies for their rich, dense texture but also enjoy the light crumb of a classic chocolate cake, this Brownie Chocolate Cake gives you the best of both worlds. It has a deep chocolate flavour, a moist and tender interior, and slightly crisp edges that make every slice irresistible.

This cake is easy enough for a casual dessert yet impressive enough for special occasions. Made with cocoa powder, real butter, and chocolate chips, it delivers an intense chocolate experience without being overly sweet. Serve it plain, dusted with powdered sugar, or elevate it with a smooth chocolate ganache for a more elegant presentation.

Why You’ll Love This Cake

Rich, chocolatey flavour with a brownie-like centre
Soft, moist texture that stays tender for days
Simple ingredients and easy preparation
Perfect for birthdays, gatherings, or everyday treats

Ingredients

1 cup (125 g) all-purpose flour
1/3 cup (35 g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (100 g) brown sugar
1/2 cup (115 g) unsalted butter, melted and slightly cooled
1/4 cup (60 ml) vegetable oil
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup (90 g) semi-sweet chocolate chips or chunks

Instructions

Preheat your oven to 175°C (350°F). Grease a 9-inch round or square baking pan and line the bottom with parchment paper for easy release.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, whisk the melted butter, vegetable oil, granulated sugar, and brown sugar until smooth and glossy.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture in two to three additions. Mix gently just until combined. Avoid overmixing to keep the cake tender.
Fold in the chocolate chips, distributing them evenly through the batter.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs. Do not overbake, as this cake is meant to stay slightly fudgy inside.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Expert Baking Tips

Use room-temperature eggs to help the batter blend smoothly
Stop mixing as soon as the flour disappears to avoid a dense cake
Start checking for doneness at 30 minutes
The cake will firm up as it cools, so slightly moist crumbs are ideal

Customisation and Variations

Nutty version: Add 1/2 cup chopped walnuts or almonds
Extra chocolate: Mix in dark chocolate chunks instead of chips
Flavour boost: Add 1 teaspoon instant espresso powder to deepen the chocolate taste
Swirled topping: Gently swirl caramel or berry sauce into the batter before baking
Gluten-free: Use a 1:1 gluten-free flour blend

Serving Ideas

Dust with powdered sugar for a simple finish
Drizzle with warm chocolate ganache for a richer dessert
Serve warm with vanilla ice cream
Pair with fresh berries for balance

Storage and Make-Ahead Tips

Store in an airtight container at room temperature for up to 3 days
Refrigerate for up to 5 days and bring to room temperature before serving
Warm slices briefly to restore softness
Freeze tightly wrapped slices for up to 2 months

This Brownie Chocolate Cake is a reliable, crowd-pleasing dessert that delivers bold chocolate flavour and perfect texture every time. Once you try it, it’s sure to become a repeat favourite in your kitchen.