Nancy’s Brownie Cake with Fresh Whipped Cream

Lynnda Cloutier


The strong coffee really makes this cake a standout dessert. Source unknown

pinch tips: How to Measure Ingredients




1 cup soft butter
2 ½ cups sugar
2 tsp. vanilla extract
3 eggs
1 ½ cups flour
1 cup good cocoa powder
½ tsp. salt
1 cup semisweet chocolate chips
½ cup strong coffee, warm
powdered sugar for dusting the cake
fresh whipped cream

Directions Step-By-Step

Preheat oven to 350. Lightly butter an 8 inch round pan. Add a small amount of flour to dust the buttered pan (I usually use a small amount of cocoa powder instead of the flour making chocolate desserts). Mix the soft butter, sugar and vanilla in large bowl. Beat in eggs, one at a time. Blend thoroughly. Sift together in another bowl, the flour, cocoa and salt. You can use a whisk to sift the dry ingredients. Mix the dry ingredients and coffee with butter mixture. Gradually add in the flour, mix well then add some of the coffee and mix well. Continue to add this way until all ingredients are added. Stir in chocolate chips, then mix well. Spread evenly into the 8 inch pan. Bake in preheated oven for 30 to 35 minutes depending on the heat of your oven. A toothpick should come out clean, unless it goes through one of the chocolate chips. Remove from oven and cool pan before removing the cake. When cake is completely cooled, put on serving dish or cake plate. Take a large teaspoon of powdered sugar and put it in a tea strainer. Tap the edge of the strainer as you move around the cake. Start with the outer edges and let the sugar fall a bit onto the sides of the cake. Then cover the center. This can also be done with a sugar shaker. Serve with a dollop of fresh whipped cream.

About this Recipe

Course/Dish: Cakes