Chocolate Brownie Cake Recipe

(471 ratings)

Chocolate brownie cake recipe-Chocolate recipes-recipe ideas-new recipes-woman and home
Preparation Time45 mins
Cooking Time25 mins
Total Time1 hours 10 mins

If you're hosting a dinner party this week, try this delicious brownie cake and any chocolate lovers will be really pleased.



  • 275g (9½oz) good-quality dark chocolate (at least 55% cocoa solids)
  • 225g (8oz) butter
  • 400g (14oz) caster sugar
  • 5 free-range eggs, beaten
  • ½tsp vanilla extract
  • 200g (7oz) plain flour

for the peanut butter frosting

  • 400g (14oz) full-fat Philadelphia cream cheese
  • 5 heaped tbsp icing sugar
  • 500g (1lb 2oz) peanut butter (the American brands are best – we used Jif from Waitrose)
  • 50g (2oz) melted dark chocolate and a handful honey-roasted peanuts, chopped, to decorate

you will need

  • 2 x 20cm (8in) sandwich tins, oiled and bottom lined


  1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. For the cake, melt the chocolate and butter over a low heat and allow to cool for a few minutes, before stirring in the sugar. Add the eggs and vanilla a little at a time, stirring well. Don't worry if it splits, it will come back together when you add the flour. Fold in the flour in batches and stir in ½tsp salt. Divide between the tins and cook for 20 to 25 minutes, until a skewer inserted into the cakes comes out with only a few crumbs.
  2. Remove the cakes from the oven and cool in the tins for a few minutes. Turn out on to a wire rack to cool completely.
  3. Now make the frosting. Beat the cream cheese and icing sugar together until smooth, then stir through the peanut butter until completely incorporated. Don't over stir as it will split. If it looks like it's going to split, add a little cold water and stir.
  4. To assemble, place one of the cakes top down on a platter, spread with half the frosting then add the other cake top side up and spread with the remaining frosting. Drizzle over the melted chocolate with a teaspoon then scatter with the honey-roasted nuts. This cake needs to be kept cool before serving, and will keep in the fridge for up to 5 days, or can be frozen un-iced.
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.


Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.