When I first started thinking about this recipe, I told myself to hold off on making it until after the holidays. I thought it would be a great quick and easy recipe to tout as one for a fast chocolate fix.
But, then I thought that we probably need that now just as much as any other time, right? How great is it to have a recipe that mixes up quickly and that is so solidly loaded with chocolate? No, this isn’t a showstopping dessert to display on your holiday dessert table. This is the kind of dessert that begs to be hoarded and invites you to just eat a little bite every now and then.
While the name of this recipe has the word “cake” in it, this dessert is essentially a brownie. It’s a bit more dense than usual, but not much else is there to set it apart from a brownie. But, somehow having it in cake form makes it special.
There is plenty of chocolate that gets melted and stirred into the batter, but I also stirred in some semisweet chocolate chunks for good measure. And, then let’s just go all out and dust the top with cocoa powder. That’s right, my friends. Three kinds of chocolate. If you’re feeling especially indulgent, mix in some milk chocolate chips, too.
Okay, you know this part is coming. This brownie cake will only be as good as the chocolate you put into it. I used some of my favorites – Guittard 72% bittersweet chocolate in the batter, Callebaut 44% semisweet chocolate chunks, and Scharffen Berger cocoa powder. Use your favorite good quality chocolates to make this rich chocolate dessert.
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Recipe adapted from Williams-Sonoma.