Learn how to make this easy one bowl Fudgy Chocolate Brownie Cake decorated with Chocolate Ganache Frosting and chocolate chunks.
Chocolate Brownie Cake with Chocolate Ganache
Ingredients
- 1/2 Cup | 120g unsalted Butter, melted & cooled
- 2 Large Eggs | 64g each, at room temperature
- 1 Cup | 200g fine granulated sugar
- 2 Teaspoon Vanilla Essence
- 1 Tablespoon Vegetable oil
- 1/2 Cup | 65g All purpose Flour
- 1/2 Cup | 50g unsweetened Cocoa powder (Dutched Cocoa preferred)
- 1/2 Teaspoon Salt
- 100g | 3/4 Cup semi sweet Chocolate chips (or chopped chocolate)
Chocolate Ganache Frosting
- 1 Cup | 170g Semi-Sweet Dark Chocolate Chips
- 1/2 Cup | 125ml Heavy Whipping Cream
Instructions
- Melt the Butter and let it cool down. Beat the eggs for 30 secs till frothy. Add the sugar and beat for atleast 5-6 mins till it gets pale white and creamy.
- Add the cooled Butter, vanilla essence and vegetable oil. Mix well
- Sift together the all purpose flour, cocoa powder and salt in batches folding gently till incorporated. Do not overmix. Fold in the chocolate chips.
- Grease with oil and Line a 7 inch square tin with parchment paper with long overhang for easy removal. Transfer the batter and spread it out evenly.
- Bake @180C preheated oven for 25 mins. Let cool completely before frosting
- For Ganache, pour hot cream over the chocolate chips. Rest for few minutes. Mix well till smooth. Refrigerate for 30 mins till it gets thick. Transfer to a piping bag to pipe few Rosettes.
- Whip the leftover frosting till gets pale and stiff. Transfer to a piping bag and pipe few florets. Decorate with chocolates.