Eggless Brownie Fudge Cake … if you are torn between eating brownies or a cake, then this is for you. It’s the best of both worlds where deep, delicious fudgy brownies meets chocolate cake. If you dive in further, you’ll find the promise of pudding as well, so it’s a win win, and a deeply delicious one at that!
This fudgy cake is a hug in a bowl, one of those desserts than you can whip up at a moments notice. It’s comfort eating at best, something that really warms you up and gives you that sweet fix you need. The Brownie Fudge Cake is a great winter dessert option for the holiday season. That bar of chocolate on top is completely optional but melts quite prettily on top of the cake as it steps out of the oven! It adds a frosting of sorts to every bite.
This fudgy bake is as simple as it is delicious, a dessert that gives you instant gratification. 5 ingredients, one bowl, whisked in 2 minutes, baked in under 20 minutes and ready to be eaten immediately. Sold? Dive right in! That’s the magic of simple chocolate desserts!
… Never underestimate the joy of CHOCOLATE. You can add a small touch of chocolate to dessert or make it totally chocolate, what’s not to love! I think it’s my favourite ingredient in dessert, one that always makes me happy. Go down my feed on Instagram, and you’ll know what I’m talking about ♥ !!
I love that you can go gluten free with this Eggless Brownie Fudge Cake too. I’ve made it with sorghum flour/jowar ka aata as well, a millet flour, and it turned out quite nice. It tends to thicken a little more because of the nature of the millet flour, so perhaps use 10g less than all purpose flour, else add a dash of extra milk.
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Brownie Fudge Cake
Ingredients
- 140 g 55% dark couverture chocolate melted
- 140 g sweetened condensed milk room temperature
- 40 g milk warm
- 50 g all purpose flour maida
- 1 tsp baking powder
Chocolate bar
- 60g 55% dark couverture chocolate melted
Instructions
- Preheat the oven to 180C.
- Melt the chocolate in a large bowl and stir in the rest of the ingredients.
- Turn the batter into a 6" bowl and bake for 17-20 minutes. Tent the top with a sheet of foil into 10 minutes of baking to stop the top from overbrowning.
- Top with a bar of chocolate (optional), let it stand for 5 minutes and serve immediately.
Chocolate bar
- Pour the melted chocolate into a chocolate bar silicon mold big enough to fit the baking dish. Tap sharply to get rid of any air bubbles and distribute the melted chocolate.
- Place in the freezer for 10-15 minutes until set. Demold and trim with a sharp heated knife if you need to. Refrigerate until required. The bar can be made in advance, or can be set while the cake is baking.
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