Prepare to embark on a decadent culinary journey that will transform your dessert game forever! This Brownie Cake with Cognac Ganache is not just a simple dessert - it's a luxurious experience that marries rich chocolate intensity with the sophisticated warmth of cognac. Imagine cutting into a fudgy, velvety brownie cake that's been elevated with a silky smooth ganache that will make your taste buds dance with pure indulgence. Whether you're looking to impress dinner guests or treat yourself to an extraordinary sweet escape, this recipe promises to be a showstopper that blurs the lines between cake and brownie in the most delicious way possible.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 cup cocoa powder
- 1 cup flour
- 1/2 cup cognac
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter and line with parchment paper.
- In a large mixing bowl, melt the butter completely. Add sugar and whisk until well combined and slightly fluffy.
- Add eggs one at a time, beating thoroughly after each addition to create a smooth, homogeneous mixture.
- Sift cocoa powder and flour together in a separate bowl to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
- Pour 1/4 cup of cognac into the batter and mix gently to distribute evenly.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake is cooling, prepare the cognac ganache. Heat heavy cream in a saucepan until it just begins to simmer.
- Remove cream from heat and pour over chopped chocolate in a bowl. Let sit for 2 minutes, then whisk until smooth.
- Stir remaining cognac into the ganache and let it cool and thicken for about 10 minutes.
- Once the brownie cake has completely cooled, pour the ganache over the top, spreading evenly.
- Refrigerate for at least 1 hour to set the ganache before slicing and serving.
Tips
- Use room temperature eggs and butter for smoother batter incorporation
- Do not overmix the batter - this can lead to tough, dense brownies
- Use high-quality cocoa powder and cognac for the most intense flavor
- Allow the brownie cake to cool completely before adding ganache to prevent melting
- For a cleaner slice, refrigerate the ganache-covered cake for at least an hour
- If you prefer less alcohol intensity, you can reduce the cognac amount or use a cognac extract
- Use a digital thermometer when heating cream for the most precise ganache preparation
- Line your baking pan with parchment paper for easy removal and clean slicing
Nutrition Facts
Calories: 650kcal
Carbohydrates: 65g
Protein: 8g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 210mg
