Fudge Brownie Cake (Stove top)
A rich, fudgy brownie-style cake made without an oven
Ingredients
For the Brownie Cake Batter
- Ghee: ½ cup
- Sugar: 1 cup
- Eggs: 4 (room temperature)
- Vanilla Essence: 1 tsp
- Milk: ½ cup (room temperature)
- Cocoa Powder: ½ cup
- Baking Powder: 2 tsp
- Baking Soda: ½ tsp
- All-Purpose Flour (Maida): 2 cups
For Topping (Optional)
- Chocolate ganache, melted chocolate, or nuts
Preparation Method
- Preheat the Pot (Stove top Setup)
- Place a large, deep, heavy-bottomed pot on the stove.
- Put a wire rack or an inverted steel bowl at the bottom.
- Cover with a tight lid and preheat on low heat for 10 minutes.
2. Prepare the Cake Tin
- Grease a 7–8 inch cake tin with ghee or oil.
- Line the bottom with parchment paper or dust lightly with flour.
3. Mix the Wet Ingredients
- In a large bowl, whisk the ghee and sugar until well combined.
- Add eggs one at a time, whisking after each addition.
- Add vanilla essence and milk; mix until smooth.
4. Add the Dry Ingredients
- Sift together maida, cocoa powder, baking powder, and baking soda.
- Gradually fold the dry ingredients into the wet mixture.
- Mix gently until a thick, smooth, lump-free batter forms.
5. Bake on the Stove top
- Pour the batter into the prepared cake tin and level the top.
- Tap gently to release trapped air bubbles.
- Place the tin inside the preheated pot on the stand.
- Cover and bake on low heat for 40–50 minutes.
- Check doneness with a toothpick; for a fudgy texture, a few moist crumbs are ideal.
6. Cool & Decorate
- Let the cake cool in the tin for 10–15 minutes.
- Unmold and cool completely before adding any topping.
- Drizzle with chocolate ganache or melted chocolate if desired.
Chef’s Notes
- This is a fudge-style brownie cake, not a dry sponge—don’t over-bake it.
- Ghee adds richness and depth; replacing it with oil will reduce flavor.
- Keep the heat strictly low—high heat will burn the base before the center sets.
- Do not over-mix after adding flour or the cake will turn dense.
- For extra fudginess, slightly under-bake and let it set as it cools.
Nutritional Highlights
- Calories: ~320–360 kcal ((Approx. per slice)
- Carbohydrates: Energy from sugar and flour
- Fats: High from ghee and eggs, contributing to fudgy texture
- Protein: Moderate protein from eggs and milk
- Antioxidants: Cocoa provides flavonoids
Values vary depending on portion size and toppings used.
Yield: 8–10 slices