This fudgy brownie cake recipe is an intense celebration of chocolate
), I turned the iconic handheld dessert into a bowl-and-whisk cake recipe, because why not?
This playful, single-layer brownie cake is made with sweet rice flour, which creates a moist, fudgy texture similar to a flourless chocolate cake but with a bit more bite. The cake’s standalone richness is tempered by a malted milk whipped cream that I dreamt up after stumbling uponat the store. The swoops of sweet-but-mellow cream remind me of a chocolate milkshake, and the topping is the perfect way to complement and balance the more intensely chocolatey portion of the brownie cake .
Transfer the batter to the prepared pan and smooth the surface with a small offset spatula. Set the pan on a baking sheet and bake the cake for 30 to 35 minutes, rotating the sheet tray halfway through, until the top looks set. Let the cake cool in the pan for 15 to 20 minutes, then gently run a small offset spatula around the edge to loosen. Carefully transfer the cake to a rack to cool completely.
Joy Cho is a pastry chef and freelance writer based in Brooklyn. After losing her pastry cook job at the start of the pandemic, Joy launched
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