Homemade Fudgy Chocolate Brownie Cake Recipe

Brownie Cake
0 Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly grease the sides.
2 In a small saucepan or using the microwave over low heat, melt the butter and dark chocolate together, stirring gently until smooth. Remove from heat and let cool slightly.
3 In a large bowl, whisk together the cocoa powder, baking powder, and salt. Pour in the melted butter-chocolate mixture and the hot coffee. Stir until thick, smooth, and fully combined.
4 Add the sugar, eggs, and vanilla. Whisk until well combined and slightly glossy.
5 Fold in the flour just until combined. Do not overmix. Gently fold in the chocolate chips.
6 Pour the batter into the prepared pan and smooth the top.
7 Bake for 50-60 minutes. A toothpick inserted into the center should come out with moist crumbs, not wet batter, and not clean.
8 Let the cake cool in the pan for 15–20 minutes. Run a knife around the edges, then invert carefully. Let the cake cool completely before frosting.
Ganache Frosting
10 Place the chopped chocolate in a heatproof bowl.
11 Heat the cream in a small saucepan until just steaming. Do not boil.
12 Pour the hot cream over the chocolate. Let it sit for 2 minutes, then stir gently from the center outward until smooth.
13 Stir in the butter, vanilla, and salt until fully incorporated.
14 Let the ganache sit at room temperature for around 60 minutes, stirring occasionally, until thickened to a soft, spreadable consistency. It will thicken as it cools.
15 Spread the ganache evenly over the cooled cake using an offset spatula or the back of a large spoon for swirls.