Chocolate Brownie Cake

2 (9-inch) cake layers for 1 layer cake serving 10 to 12

Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans, then line with parchment paper.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.

Into a medium mixing bowl, sift the flour, baking soda and cocoa powder together.

In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.

While the mixer is on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients.

Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30 to 35 minutes.

Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.

Chocolate Buttermilk Frosting:

1 stick butter, softened

1/4 cup cocoa powder, sifted

8 ounces cream cheese

1 pound powdered sugar, sifted

2 tablespoons buttermilk

1 teaspoon vanilla

In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.

Frost cake as usual.

Yield: enough frosting for 1 (9-inch) layer cake or one 9 by 13-inch

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4.3 38
I add about a teaspoon of VIA instant coffee powder, and I frost with a basic chocolate buttercream frosting rather that the cream cheese frosting. This is a delicious cake! Buttermilk is easy to make: 1T vinegar in a 1C measuring cup, then fill to the top with skim milk. Since 3tsp =1T, it's 1-1/2tsp in a half-cup measuring cup and fill to the top with skim. Easy peasy! item not reviewed by moderator and published
So Great item not reviewed by moderator and published
When I was making this cake it dawned on me that for a brownie type of flavor the recipe did not call for much cocoa but I made it as per the recipe. While it is good with the frosting, I would certainly double the amount of cocoa that I use next time. I see one of the reviews below agreed and that person suggested using a high end goumet cocoa instead of just good old Hersheys. item not reviewed by moderator and published
Haven't tried making this yet. Does anyone know how long this cream cheese icing could sit out of refrigeration? I'm going to try making a tier cake and will need at least a full day to put it together, and since I'll be covering it with fondant I can't refrigerate it. If it's too iffy I may just opt with the sour cream chocolate frosting recipe from The Cake Mix Doctor. item not reviewed by moderator and published
Usually I think that Emeril's recipe's are too complecated for me... But this recipe was so simple. It was easy to make and didn't have alot of clean up time. The cake and the frosting are absoulutly amazing and will be my new favorite chocolate cake recipe. If you love chocolate, this is a recipe for you! item not reviewed by moderator and published
I made this cake for my neices birthday cake. She dosent like cake and wanted brownies...This cake was a huge success and everyone wanted the recipe. I recommend this cake to anyone for any occassion. item not reviewed by moderator and published
I've been making this cake ever since Emeril was on GMA with the recipe. We all love it, even me, and I'm usually not much of a cake person. But I do have problems every time I make the cake with it overflowing the cake pans, and dripping all over my oven. It always comes out all burnt around the top, and I have to slice away a good portion of it before frosting...kind of waste. So I always wind up with not as much cake as there is frosting to cover it. I'd really like to get some feedback from people as to whether I'm doing something wrong, maybe with the parchment paper. We really do love the cake, but I'd like to get this straight. item not reviewed by moderator and published
My husband loves Brownies, he just loves chocolate, I'm looking forward to making this recipe but before I do, Does anyone know if you can substitute the butter-milk for whole milk? I know I already rated it, but I've never made an Emeril dish that wasn't a hit in our home. Thanks item not reviewed by moderator and published
Alot of people commented on this cake lacking intensity and flavor. That very might be the case if you are lacking a well stocked baking pantry. It's safe to say Emril as a chef did not use a cheap or mild cocoa. He doesn't specifiy what type but I knew if it's so little cocoa to a cake you should us "Dutch Process BLACK cocoa"! Their goes your intensity right their! This cake will not come out good without it. For a few extra kicks I threw in half a black of darck chocolate chips. And threw the other half on the top of the cake. Also I added a teaspoon of instant coffee into the mix. You don't taste the coffee, but it enhances the chocolate dramatically. I made this cake today for my husband birthday. I did it with a raspberry filliing. I decorated it with chocolate chip and fresh raspberries. item not reviewed by moderator and published
The cake was nice and moist, but it was lacking in flavor. There is alot of butter in this recepie,and the taste of the butter was way too much. Also, there was not enough chocolate flavor(not even close). Additionally, there was no resemblence to a brownie. The thing that saved this cake was the frosting, it was delicous! item not reviewed by moderator and published

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