Chocolate Brownie Cake with Nutella or Chocolate Ganache
(Ultra-Fudgy, Decadent, and Perfect for Celebrations)
This Chocolate Brownie Cake is the ultimate dessert for serious chocolate lovers. It has the dense, fudgy texture of a brownie combined with the height and elegance of a cake, then finished with a silky Nutella ganache or classic chocolate ganache. The result is indulgent, dramatic, and surprisingly easy to make.
Perfect for birthdays, holidays, or anytime you want a dessert that feels bakery-worthy, this cake is rich without being dry and slices beautifully. One bite delivers deep chocolate flavor, a moist crumb, and a glossy ganache that melts in your mouth.
Why You’ll Love This Brownie Cake
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Deep, rich chocolate flavor
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Fudgy brownie texture (not fluffy cake)
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Simple ingredients, big payoff
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Nutella or classic ganache options
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Perfect make-ahead dessert
Ingredients
For the Brownie Cake
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1 cup unsalted butter
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8 oz semi-sweet chocolate, chopped
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1½ cups granulated sugar
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½ cup brown sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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¾ cup unsweetened cocoa powder
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1 teaspoon salt
For Nutella Ganache (Option 1)
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1 cup heavy cream
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¾ cup Nutella
For Classic Chocolate Ganache (Option 2)
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1 cup heavy cream
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8 oz semi-sweet or dark chocolate, chopped
Instructions
1. Prepare the Pan
Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan with parchment paper.
2. Melt Chocolate and Butter
In a heatproof bowl, melt butter and chopped chocolate together using a double boiler or microwave in 30-second intervals. Stir until smooth. Let cool slightly.
3. Mix the Batter
Whisk granulated sugar and brown sugar into the melted chocolate mixture. Add eggs one at a time, whisking well after each addition. Stir in vanilla.
Sift together flour, cocoa powder, and salt. Fold gently into the batter just until combined. Do not overmix.
4. Bake
Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes, or until the edges are set and the center is slightly soft. A toothpick should come out with moist crumbs.
Cool completely in the pan.
Make the Ganache
Nutella Ganache
Heat heavy cream until just beginning to simmer (do not boil). Pour over Nutella in a bowl. Let sit 2 minutes, then whisk until smooth and glossy.
Classic Chocolate Ganache
Heat cream until steaming. Pour over chopped chocolate. Let sit 2 minutes, then whisk until smooth.
Let ganache cool slightly before pouring.
Assemble the Cake
Remove cooled brownie cake from the pan and place on a serving plate. Slowly pour ganache over the top, letting it drip naturally down the sides. Use an offset spatula for a smooth finish if desired.
Let ganache set for 20–30 minutes before slicing.
Tips for the Best Brownie Cake
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Use room-temperature eggs for a smoother batter
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Don’t overbake—the center should stay fudgy
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Let cake cool fully before adding ganache
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For clean slices, wipe the knife between cuts
Variations
Extra Nutella Flavor
Swirl ½ cup Nutella into the batter before baking.
Salted Chocolate
Sprinkle flaky sea salt over the ganache.
Layered Cake
Bake two thinner layers and spread Nutella or ganache between them.
Gluten-Free
Use a 1:1 gluten-free flour blend.
Storage
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Room temperature: Up to 2 days, covered
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Refrigerator: Up to 5 days
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Freezer: Freeze unfrosted cake up to 2 months
Bring to room temperature before serving for best texture.
Serving Suggestions
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Fresh berries
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Whipped cream
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Vanilla ice cream
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Espresso or strong coffee
Final Thoughts
This Chocolate Brownie Cake with Nutella or Chocolate Ganache is rich, indulgent, and guaranteed to impress. It’s the kind of dessert that feels special without being complicated—and one slice is never enough.