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Chocolate Brownie Cake

Rich And Creamy Chocolate Brownie Cake

This rich chocolate brownie sponge is very nice on its own and tastes delicious with coffee or a glass of milk. But for special occasions, like my son birthday or the cake sale, I decided to turn it into a cake with a nice chocolate cream filling and decorations on the top. It transforms it into more of a celebration cake.
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 12
Author Lea



  • 250 g dark chocolate or 125g dark chocolate and 125g milk chocolate
  • 3 large eggs + 1 egg yolk
  • 250 g unsalted butter
  • 250 g caster sugar
  • 70 g self-raising flour
  • 40 g cocoa powder
  • pinch of salt


  • 100 g unsalted butter
  • 100 g Philadelphia or cream cheese
  • 150 g icing sugar
  • 100 g milk chocolate
  • 200 ml whipping cream


  • 30 g dark chocolate melted
  • chocolate sprinkles
  • Galaxy Golden chocolate eggs


Dark Chocolate Brownie Sponge

  • Pre-heat the oven to 180C. Line a 24 x 24 cm baking tin with baking paper.
  • Melt the 200g of chocolate slowly in a bowl over a pan of simmering water, stirring occasionally. Once melted remove from the heat and let it cool.
  • Break remaining 50 grams of chocolate into chips.
  • In another bowl, beat the butter and sugar until light and fluffy. Then gradually add eggs into the mixture, beat well between each addition. Beat for 5 minutes until butter gets a nice silky sheen and increases in volume.
  • Combine the dry ingredients (cocoa powder, flour, salt) together in a separate bowl. Fold the mix and chocolate chips gently into the wet mixture.
  • Pour the mixture into the prepared tin.
  • Bake in the oven for about 45 minutes or until firm to the touch. Cut the cake once it is completely cold.


    Dark Chocolate Brownie Cake

    • Make a chocolate brownie sponge using the method above. I baked my cake in a 24 cm diameter round tin.
    • Once baked remove the cake from the tin and let it cool down.
    • Then prepare the filling:
    • Whip the cream and set aside, leave at room temperature.
    • Melt the chocolate in a bowl over a pan of hot water. Let it cool.
    • Beat butter and sugar together with a mixer until smooth. Gradually add Philadelphia. 0nce properly incorporated gradually add cooled melted chocolate.
    • Stop the mixer and slowly and gently fold the whipped cream in.
    • When the sponge completely cold, cut it horizontally in half and return the bottom half to the baking tin.
    • Spread the half of the filling on top of it. Then cover it with the other piece of sponge and spread the reaming filling over the top.
    • At last, decorate the top of the cake to your desire.
    • I decorated mine with some melted chocolate, sprinkles and golden chocolate eggs.
    • Let the cake to set in the fridge before removing it from the tin and cutting.