Chocolate Brownie Cake Recipe

Name: Chocolate Brownie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 ounces unsweetened chocolate, chopped; 1 cup all purpose flour; 1 cup sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 large eggs; 2 large egg whites; 2/3 cup unsweetened applesauce; 1/3 cup vegetable oil; 2 teaspoons vanilla extract; Powdered sugar (optional)

Servings: persons

Nonstick vegetable oil spray
2 ounces unsweetened chocolate, chopped
1 cup all purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 large egg whites
2/3 cup unsweetened applesauce
1/3 cup vegetable oil
2 teaspoons vanilla extract
Powdered sugar (optional)

1
Preheat oven to 350F.
2
Spray 9-inch-diameter springform pan with vegetable oil spray.
3
Stir chocolate in top of double boiler set over simmering water until melted .
4
Cool slightly.
5
Whisk flour, 1 cup sugar, cocoa, baking powder and salt in medium bowl.
6
Whisk eggs, egg whites, applesauce, oil, vanilla and melted chocolate in large bowl to blend.
7
Sift flour mixture over.
8
Whisk batter until smooth.
9
Transfer to prepared pan; smooth top.
10
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 35 minutes (cake will come about halfway up sides of pan).
11
Transfer pan to rack and cool cake completely.
12
(Can be prepared 1 day ahead.
13
Cover and store at room temperature.)
14
Release pan sides from cake.
15
Place cake on plate.
16
If desired, place doily atop cake and sift powdered sugar over; remove doily.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 ounces unsweetened chocolate, chopped, 1 cup all purpose flour, 1 cup sugar, and more.

Yes, Chocolate Brownie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Brownie Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions