Name: Chocolate Brownie Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 to 10 servings
Ingredients: 1 cup/170 grams (6 ounces) semisweet chocolate chips; ½ cup/115 grams (1 stick) unsalted butter, cut into 8 pieces, plus softened butter for greasing the pan; 1¼ cup/175 grams granulated sugar; 3 large eggs, at room temperature; 1¼ cup/175 grams all-purpose flour; ¼ cup/30 grams natural cocoa powder; ½ teaspoon ground cinnamon; ½ teaspoon baking soda; ¼ teaspoon kosher salt; 2 tablespoons confectioners' sugar

Ingredients

Special Equipment

[conversion imperial="9-inch" metric="23-centimeters"] round cake pan

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Instructions

Prepare the grill for indirect cooking over medium heat (about (350°F ).
In a medium saucepan over very low heat on the stove, melt the chocolate chips and the butter pieces, stirring often (be careful not to burn the chocolate). Remove the pan from the heat.
In a large bowl using an electric mixer on medium-high speed, beat the sugar and eggs until pale yellow and fluffy, 4 to 5 minutes.
In another large bowl sift the flour, cocoa powder, cinnamon, baking soda, and salt.
Grease the inside of a 9-inch round cake pan with softened butter.
With the electric mixer on low speed, add the flour mixture to the sugar-egg mixture. Add the chocolate mixture and mix until just smooth. With a rubber spatula transfer the batter to the cake pan, spreading it evenly.
Cook the cake over indirect medium heat, with the lid closed, until a wooden toothpick inserted in the center comes out with moist crumbs attached, 35 to 45 minutes, rotating the pan 90 degrees after about 20 minutes. Remove from the grill and let cool completely in the pan on a wire rack, about 1 hour. Invert and unmold the cake onto a serving platter. Carefully turn the cake over. Sift the confectioners' sugar through a fine-mesh sieve over the top of the cake. Cut into wedges. Serve at room temperature.
Cook the cake over medium heat, with the lid closed, until a wooden toothpick inserted in the center comes out with moist crumbs attached, 35 to 45 minutes, rotating the pan 90 degrees after about 20 minutes. Remove from the grill and let cool completely in the pan on a wire rack, about 1 hour. Invert and unmold the cake onto a serving platter. Carefully turn the cake over. Sift the confectioners' sugar through a fine-mesh sieve over the top of the cake. Cut into wedges. Serve at room temperature.