Servings: 8 people
Calories: 350kcal
Cost: $12
Equipment
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- 9-inch Cake Pan
- Parchment Paper
Ingredients
- 1 cup Unsalted Butter
- 8 ounces High-Quality Chocolate (chopped)
- 1/2 cup Cocoa Powder (dutch-processed)
- 1 cup White Sugar
- 1 cup Brown Sugar
- 4 large Eggs
- 1 tablespoon Vanilla Extract
- 1 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1 teaspoon Baking Powder
Instructions
- Melt chocolate and butter together using a double boiler or microwave until smooth.
- In a mixing bowl, whip together the eggs, white sugar, and brown sugar until pale and creamy.
- Slowly drizzle the melted chocolate mixture into the egg and sugar mixture while mixing on low speed.
- Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Gently fold the dry ingredients into the wet ingredients until no streaks of flour remain, being careful not to over-mix.
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round (or square) cake pan with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until the edges are set and a toothpick comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 15-20 minutes before transferring to a cooling rack.
Notes
For a quicker version, substitute high-quality brownie mix and follow additional steps to enhance texture. Experiment with mix-ins like chocolate chips, nuts, or dried fruit to personalize your cake. Store the cake covered at room temperature or freeze for longer preservation; thaw before serving. Enjoy warm with vanilla ice cream for a delightful treat!
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Calcium: 20mg | Iron: 2mg
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