{"id":5718,"date":"2026-06-01T16:36:12","date_gmt":"2026-06-01T16:36:12","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5718"},"modified":"2026-06-01T16:36:13","modified_gmt":"2026-06-01T16:36:13","slug":"recipe-of-the-month-chocolate-brownie-cake","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-chocolate-brownie-cake\/","title":{"rendered":"Recipe of the Month: Chocolate Brownie Cake"},"content":{"rendered":"\n
\"Chocolate<\/a><\/figure>\n\n\n\n

Certain times call for indulgence, at least a sliver of it, and if you’re there right now, like me, you might as well make it exceptional. This chocolate cake is rich, fudge-like and made simply with bittersweet chocolate, espresso, eggs and a scant few tablespoons of flour. Rye flour adds a subtle malty depth, but cake flour or a gluten-free blend works well, too. Serve it still warm, dusted with powdered sugar alongside fresh berries or a scoop of vanilla ice cream.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Makes one 6-inch round cake; Serves 8-10<\/p>\n\n\n\n

Printable\u00a0PDF<\/a><\/strong>\u00a0of this version here.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

1\u00bc cups (8 oz) bittersweet chocolate chips<\/p>\n\n\n\n

8 Tbsp (1 stick) unsalted butter<\/p>\n\n\n\n

\u00bc cup brewed espresso<\/p>\n\n\n\n

\u00be cup granulated sugar<\/p>\n\n\n\n

4 eggs<\/p>\n\n\n\n

1 tsp pure vanilla extract<\/p>\n\n\n\n

2 Tbsp unsweetened cocoa powder<\/p>\n\n\n\n

3 Tbsp rye flour, cake flour or gluten-free flour blend<\/p>\n\n\n\n

1 Tbsp powdered sugar, for finishing<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Preheat oven to 350\u00b0F. Brush a 6-inch round cake pan with neutral oil. Line the bottom with a parchment circle, then fit a 3-inch parchment collar around the inside edge.<\/p>\n\n\n\n

Set up a double boiler: fill a medium saucepan with 2 inches of water and bring to a gentle simmer. Set a heatproof stainless-steel bowl on top, making sure the bottom does not touch the water. Add chocolate chips, butter and espresso. Whisk gently until melted and smooth, about 3 minutes. Remove bowl from heat and set aside to cool slightly.<\/p>\n\n\n\n

In a stand mixer fitted with the paddle attachment, combine sugar, eggs and vanilla. Beat at medium speed until pale, thickened and ribbony, 3 to 4 minutes.<\/p>\n\n\n\n

Reduce mixer to low speed and pour in chocolate mixture in a steady stream. Once incorporated, increase to medium speed and beat until uniformly combined and glossy, 3 to 4 minutes more. Remove bowl from mixer.<\/p>\n\n\n\n

In a small bowl, sift together cocoa powder and flour. Dust about one-quarter of the flour mixture over the batter and fold in gently with a spatula. Repeat three more times, folding just until no dry streaks remain.<\/p>\n\n\n\n

Scrape batter into prepared cake pan and smooth the top. Bake until surface is set with shallow brownie-like cracks and the center feels firm but gives slightly when pressed, 25 to 28 minutes. A tester will come out with moist crumbs, not wet batter.<\/p>\n\n\n\n

Cool in pan on a wire rack for 30 minutes. Run a thin knife or offset spatula around the edge, then invert onto a plate and peel away parchment. Flip upright onto a serving plate, dust with powdered sugar and serve with fresh berries or ice cream.<\/p>\n\n\n\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Certain times call for indulgence, at least a sliver of it, and if you’re there right now, like me, you might as well make it exceptional. This chocolate cake is rich, fudge-like and made simply with bittersweet chocolate, espresso, eggs … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5718","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nRecipe of the Month: Chocolate Brownie Cake - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-chocolate-brownie-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Chocolate Brownie Cake - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"Certain times call for indulgence, at least a sliver of it, and if you’re there right now, like me, you might as well make it exceptional. 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