Chocolate Brownie Cake

The secret to this rich brownie cake is good-quality chocolate with a cacao content of at least 70 percent. Here, the recipe calls for dusting the cake with unsweetened cocoa powder, but confectioners' sugar is also good. For an extra flourish, accompany each slice with a dollop of whipped cream or a handful of fresh berries.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Chocolate Brownie Cake
Review 1 for Chocolate Brownie Cake
5 out of 5
5 out of 5
Masterspatula
,Scottsdale
,AZ
March 11, 2013
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Great and flavorful
March 11, 2013
Was very good. Did not take me long at all to make. I used the confectioners sugar instead of the cocoa powder to powered it and found it added great flavor.
Pros: Quick, Easy, Adaptable, Will Make Again, very flavorful
Review 2 for Chocolate Brownie Cake
3 out of 5
3 out of 5
CookinQuigley
,Circle
,MT
November 1, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
-1point
0of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Good but VERY buttery
November 1, 2012
This cake is good-very brownie-like-but extremely buttery, kind of goes beyond rich and decadent to unappetizingly fat saturated and greasy. But it's very nice in small slices. I would recommend using bittersweet instead of semi sweet chocolate. I used semisweet and it's not quite chocolatey enough for my taste, but then I do like dark chocolate so maybe that's the problem!
Pros: Quick, Appearance
Cons: Texture, Unhealthy