Brownie Chocolate Cake Recipe

Ingredients

For the Brownie Layer

• ½ cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup (40 g) unsweetened cocoa powder
• ½ cup (65 g) all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder

For the Chocolate Cake Layer

• 1 cup (125 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (50 g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• ½ cup (120 ml) whole milk
• ½ cup (120 ml) hot water or hot coffee (for richer flavor)
• ¼ cup (60 ml) vegetable oil
• 1 tsp vanilla extract

Optional Topping

• ½ cup (90 g) chocolate chips
• Dusting of powdered sugar or chocolate ganache drizzle

Instructions

1. Prepare the Brownie Batter

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round or square pan.
2. In a bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.
3. Add cocoa powder, flour, salt, and baking powder. Mix until just combined (don’t overmix).
4. Spread brownie batter evenly in the prepared pan.

2. Prepare the Chocolate Cake Batter

1. In another bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add egg, milk, oil, and vanilla. Mix until smooth.
3. Slowly stir in hot water (or coffee). The batter will be thin — that’s normal.

3. Assemble and Bake

1. Pour the chocolate cake batter gently over the brownie batter.
2. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
3. Let cool in the pan for 15 minutes, then transfer to a wire rack.

4. Add Toppings & Serve

• Sprinkle chocolate chips on top while warm, drizzle with ganache, or dust with powdered sugar.
• Slice and enjoy warm with a scoop of vanilla ice cream for the ultimate treat! 

Would you like me to also share a one-bowl version of this recipe that’s quicker and easier but still fudgy and rich?