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Chocolate Brownie Birthday Cake (Fudgy & Easy)

A slice of decorated brownie cake with blackberries on a white plate.
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5 from 33 reviews

This brownie birthday cake recipe bakes a rich, fudgy chocolate brownie in a cake pan, then tops it with white chocolate whipped cream and fresh red fruit. It makes an easy, sliceable chocolate cake for birthdays and celebrations.

Ingredients

Scale

For white chocolate whipped cream:

  • 1 1/3 cups + 1 tbsp (320 g) heavy cream, 30% fat
  • 0.2 oz. (6 g) red fruit tea
  • 5.6 oz. (160 g) white chocolate

For the brownie:

  • 5 oz. (140 g) butter
  • 2.8 oz. (80 g) dark chocolate 
  • 2/3 cup + 3 tbsp (170 g) dark brown sugar
  • 1/2 cup (120 g) eggs
  • 1/2 cup + 1 tsp (65 g) flour
  • 1 tablespoon (8 g) cacao powder
  • 1 pinch of salt

For the decoration:

  • powdered (icing) sugar
  • fresh berries: raspberries, blackberries
  • raspberry preserves

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make white chocolate whipped cream, bring whipping cream to a boil, then remove from the heat. Place loose-leaf fruit tea in a tea mesh strainer and infuse whipping cream for 3 minutes. Meanwhile, break the white chocolate into pieces.
  2. Pass the whipping cream through a mini-sieve, then discard the tea leaves. Pour warm cream over white chocolate and whisk with a hand whisk until smooth. Cover the preparation with a plastic film on contact and refrigerate overnight.
  3. To make the brownie batter, preheat the oven to 340°F (170°C). Place butter and broken dark chocolate in a large microwave-safe bowl, and microwave for a few seconds until melted. Place brown sugar and eggs in the bowl of a stand mixer and whisk for 2 minutes. Continue beating and add the butter/chocolate mixture, flour, cocoa powder, and salt, mixing until smooth.
  4. Pour the brownie preparation into a greased rectangular tart pan (use softened butter or a nonstick spray) and bake for 20 minutes. Take the ready brownie out of the oven, let it cool for 30 minutes, then remove it from the pan to a wire rack to cool completely.
  5. To decorate the cake, whisk the cream until it forms whipped cream. Dust the top of the cooled cake with powdered (icing) sugar. Place one part of the ready cream in a pastry bag fitted with Ateco plain pastry tip 809 and pipe large balls along the cake's centerline. Place the remaining cream in a pastry bag fitted with an Ateco plain pastry tip 806, and pipe small balls on both sides of the central line.
  6. Warm a watermelon/melon fruit baller spoon or a mini teaspoon in a bowl of hot water, then gently press it onto the large cream balls. Drop raspberry jam/preserves into each second large ball (into their cavity) and decorate the brownie cake with fresh berries. Store in the refrigerator.

Notes

  1. Use teabags instead of loose-leaf tea, but calculate how many bags you need to infuse whipping cream.
  2. Omit drops of raspberry jam/preserves while decorating the cake. Arrange more fresh berries on top of the dessert.
  3. Cut the brownie cake into small squares or triangles using a regular knife, wiping it down after every cut. 
  4. Make-ahead option: Bake the brownie cake one day in advance and decorate it the next day.

Nutrition

Find it online: https://www.bakinglikeachef.com/chocolate-brownie-cake-with-red-fruit-chocolate-delight/