This recipe has quickly become a firm favourite in our house and is really easy to make! Chocolate brownie mixture dotted with milk chocolate chunks, topped with a smooth dark chocolate ganache. As this cake is best eaten straight from the fridge, it gives the whole thing a super fudgy texture!

If you give this or any of my other recipes a go, I would love to hear what you think!

A Recipe for Chocolate Brownie Cake


  • 300g dark chocolate
  • 220g butter, softened
  • 3 eggs
  • 225g brown sugar
  • 80g plain flour
  • 1/2 tsp of baking powder
  • a pinch of salt
  • 100g milk chocolate, chopped into small pieces

For the ganache

  • 100g cream
  • 100g dark chocolate


  1. Preheat the oven to 180c (fan assisted oven). Grease and line a 18cm spring form cake tin.
  2. Melt the dark chocolate and butter together in a bowl over a pan of hot water. Once melted allow the mixture to cool slightly.
  3. In a separate bowl beat the eggs and sugar together.
  4. Add the melted chocolate mixture and mix well.
  5. Stir in the flour, baking powder, salt and milk chocolate until well combined.
  6. Pour into a lined baking tin and level the surface.
  7. Bake in the oven for 40 minutes.
  8. While the cake is baking in the oven, make the ganache.
  9. Put the cream into a small saucepan and bring to a low boil. Allow to simmer for 1 minute. Then take off the heat and allow to cool for another minute.
  10. Break the chocolate into small pieces and place into a heat proof bowl.
  11. Pour the cream over the chocolate and stir until the chocolate has completely melted and you have a smooth glossy mixture. Put to one side.
  12. After the cake has been in the oven for 40 minutes, it should be set on the outside and on the top but still be soft in the middle.
  13. Allow to cool in the cake tin until it is just warm. Pour the ganache over the top and smooth over the top of the cake.
  14. Place in the fridge and leave to set overnight.