One Sarcastic Baker’s Brownie Cake

One Sarcastic Baker’s Brownie Cake

Prep Time 20 minutes
Cook Time 40 minutes
Servings 16 servings


  • 1/2 Cup Scharffen Berger 100% Cacao Unsweetened Dark Chocolate Cocoa Powder (45 g / 1.5 oz)
  • 1 1/2 Cups Heavy whipping cream (360 ml / 12 fl oz)
  • 11 TBSP Unsalted butter, cut into 1" pieces (160 g / 5.5 oz)
  • 3/4 Cup Scharffen Berger 99% Cacao Unsweetened Dark Chocolate, chopped (120 g / 4 oz)
  • 1/2 Cup Light brown sugar (100 g / 3.5 oz)
  • 1 Cup Granulated sugar (200 g / 7 oz)
  • 4 Large Eggs, at room temperature
  • 1 Cup All-purpose flour (120 g / 4 oz)
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
Chocolate Drip:



  1. Make ahead: Place the cocoa powder in a medium bowl (preferably a stainless steel bowl). Bring the heavy cream to a soft boil, then gradually pour the cream over the cocoa powder while stirring to prevent clumps. Let sit for 10 minutes then place in the refrigerator to completely cool, about 2 hours.
  2. Preheat the oven to 350F (180C), and grease 8 cups Bundt pan with butter or a baking oil spray.
  3. Over a double boiler, or in the microwave, melt the butter, chopped chocolate, and light brown sugar.
  4. Transfer the melted mixture to a large bowl then mix in the granulated sugar. Mix in the eggs one at a time. Set aside to allow the mixture to dissolve the sugar for about 10 minutes stirring 2-3 times. Meanwhile, prepare the rest of the ingredients.
  5. Whisk together the flour, baking powder, and salt.
  6. Use a hand mixer to whip the cool heavy cream until a stiff peak is formed.
  7. Mix the dry ingredients into the chocolate mixture then fold in the whipped cream. (Start by mixing in 1/4 of the cream then fold in the rest)
  8. Pour the batter into your prepared pan and bake for 35-38 minutes or until a toothpick comes out with moist crumbs from the center of the cake.
  9. Remove from the oven, let cool for 15 minutes then invert the cake onto your serving plate.
  10. Serve with melted chocolate, whipped cream, or ice cream.
Chocolate Drip:
  1. Melt the chocolate, and mix in the vegetable oil until smooth, drizzle over the cake.
Recipe Notes:
  • Be sure to pour the boiled cream over the cocoa powder about 2 hours ahead of time and allow it to cool in the refrigerator. If it does not cool completely, the cream will not whip.
  • Ensure all ingredients are at room temperature, excluding the cocoa whipped cream.
  • To make cupcakes: divide the batter between 18 cupcake liners and fill each up to 3/4 full. Bake for 18 minutes or until a toothpick comes out with a few moist crumbs from the center of the cupcakes.
  • To make layer cake: divide the batter between 3 6-inch baking pans and bake for 22-25 minutes or until a toothpick comes out with a few moist crumbs from the center of the cakes. For an 8-inch layer cake, double the recipe of 1.5 (instead of 4 eggs, use six eggs as an example) and divide the cake between 3 8-inch cake pans. Bake for 25-28 minutes. 
  • The cake is best stored at room temperature for up to 4 days.

Recipe courtesy of onesarcasticbaker

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