Chocolate Brownie Cake
This is my go to recipe for chocolate brownie cake. It's simple, and will give you the most delicious brownie cake with a gooey centre and a chewy crust. It's ridiculously easy and foolproof, and it's all made in the same pan, so less washing up.
Mascarpone and raspberries make this chocolate brownie cake extra special. I also like to sometimes add loads of nuts and serve it warm with ice cream.
Easy Chocolate Brownie Cake Recipe
Prep time: 15 minutes
Baking time: 25 minutes
Makes: 8-12 slices
175g plain chocolate
1 tsp of vanilla extract
Pinch of salt (optional)
75g plain flour
Preheat the oven to 180 C / 160 fan / gas 4.
Line a 20 cm round baking tin with baking paper.
Place the butter and chocolate in a large pan and melt over a low heat stirring all the time until smooth and combined. Remove from the hob
Add the sugar to the pan along with the vanilla and salt. Use a whisk to mix well. Leave to cool slightly leaving the whisk in the pan.
Crack the eggs directly into the pan and whisk in the eggs until the mixture is smooth. Finally add the flour and whisk again until just combined.
Pour the mixture into the prepared tin using a rubber spatular to scrape all the mixture out of the pan.
Bake for 25 minutes. Remove cake from oven, place it on a surface and then shake the tin. If it's still wobbly return to the oven for another 5 minutes. Do not over bake - the cake should be set but not dry.
Leave to cool completely in the tin before removing and slicing.. Re-heat in the microwave to serve if you wish.