Chocolate Frozen Yogurt Brownie Cake

There's nothing better than ice cream cake in the Summer and I can't stop making this one! This Chocolate Frozen Yogurt Brownie Cake is so divine with a rich, fudgy brownie base, homemade chocolate frozen yogurt and silky smooth dark chocolate ganache on top. It is the simplest version of an ice cream cake since it's so easy to prepare. The frozen yogurt has just 2 ingredients and it's so good that I nearly eat the whole thing alone! This dessert looks so impressive and will please the most obsessive chocolate lovers like me. Would you believe you don't even need any cream to make it? Check out the recipe down below and you will run to your kitchen so you can enjoy this for dessert tonight.

WHY THIS RECIPE WORKS

• Easy to make - this recipe comes together so quickly without any equipment or appliances. You just need some bowls and a whisk - no mixer required.
• No churn frozen yogurt - all you need to do is mix together milk chocolate and yogurt for the "ice cream" portion. The right proportions of milk solids, cocoa solids, sugar and protein from the yogurt means that it will freeze smoothly without an ice cream machine. It is a dense ice cold creamy layer similar to the texture of an ice cream bar.
• Fudgy brownie base - I use my small batch brownie recipe to make the base of this cake. The only change is a pinch of baking powder to make it a bit softer for freezing.
• Triple chocolate - you get three layers of chocolate: fudgy brownies with milk chocolate froyo, and dark chocolate ganache. There's never too much chocolate!

INGREDIENTS FOR CHOCOLATE FROZEN YOGURT BROWNIE CAKE

• Dark Chocolate - it is really important to use dark chocolate with minimum 60% cocoa solids. If you use a chocolate with lower cocoa solids, then the brownies may be too sweet or they might not set up properly. For the ganache, semisweet chocolate is required as the right amount of sugar is necessary to bind water to make the emulsion.
• Sugar - simple granulated sugar makes perfectly fudgy brownies.
• Egg - just one whole egg is all you need to make this recipe! Make sure it is at room temperature for best results.
• Butter - you can use salted or unsalted for this recipe. Since you only need 3 tablespoons, the extra salt won't really affect the final result.
• Flour - regular unbleached all purpose flour is best for fudge brownies.
• Milk chocolate - it is very important to use pure milk chocolate to make the frozen yogurt portion. We need the sugar and milk solids to give it a smooth creamy texture once frozen.
• Yogurt - I use Balkan style full fat plain yogurt which has 6% milkfat. You can also use Greek yogurt.

STEP BY STEP INSTRUCTIONS

• STEP 1.) Make the brownie base. Mix chocolate and butter. Melt together chocolate and butter in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy.
• STEP 2.) Mix in sugar and egg. Crack in the egg and pour the sugar right over top of the egg. There's no need to let the chocolate mixture cool before this step. Whisk well until evenly combined smooth and glossy. The mixture will look stiff and separated at first, but keep whisking and it will bind together, tighten up and look glossy as the sugar dissolves and the ingredients emulsify.
• STEP 3.) Add dry ingredients. Sprinkle in flour, then sprinkle the baking powder and salt evenly over the flour. Fold it in until well incorporated and smooth.
• STEP 4.) Bake. Spread batter into prepared pan and bake for 15-20 minutes until a skewer inserted into the center comes out with a few moist crumbs attached. Set it aside to cool completely.
• STEP 5.) Make the frozen yogurt. Combine chopped milk chocolate with hot water in a heatproof bowl or jug and place in the microwave for 45 seconds until the water starts to bubble a bit and it is hot. Do not let it boil, it just just start to make bubbles around the edges. Whisk until smooth and glossy.
• STEP 6.) Add the yogurt (cold is fine) and whisk gently until smooth and evenly combined. Mix in a pinch of salt. Pour the mixture over the cooled brownie and smooth it out. Tap the pan on the counter to let any large air bubbles burst at the surface, cover tightly with aluminum foil and then place in the freezer for at least 4 hours or overnight.
• STEP 7.) Make ganache. Combine semisweet chocolate with water in a heatproof bowl or jug and place in the microwave for 30-45 seconds until the water starts to bubble a bit and it is hot. Do not let it boil, it just just start to make bubbles around the edges. Whisk until smooth and glossy.
• STEP 8.) Cover with ganache. Once frozen, remove from freezer and run the bottom and sides of the pan under warm water to release the cake. Use the parchment overhang to lift it out of the pan and then run an offset spatula along the bottom to release the brownie from the parchment paper. Transfer it to a board or a serving plate. Pour ganache evenly over the top and quickly spread it out before it sets. After about 15 minutes, it should be soft enough so you can slice cleanly through the brownie. Slice with a hot dry knife like you would slice brownies. Serve with fresh berries and enjoy!

EXPERT TIPS

• Measure flour accurately. Too much flour will definitely lead to a dry brownie, so be sure to either use a scale to weight it out or measure using the spoon & sweep method where you gently spoon it into the measuring cup and level it off with a knife.
• Do not over-bake. A skewer should come out with just a few moist crumbs attached. If it comes out clean, then they may be a bit more dry. But this recipe is so foolproof that they will still be great! Check them after 15 minutes for doneness.
• Let the dessert that for at least 15 minutes before serving. Since there is no air churned or whipped into the frozen yogurt, it will not have a soft texture right from the freezer. It is quite dense so it needs time to soften slightly, and the brownie also needs time to soften so that you can slice through it neatly.

RECIPE FAQ

If you love brownies, check out these recipes!

Video

Chocolate Frozen Yogurt Brownie Cake

Christina Marsigliese

This Chocolate Frozen Yogurt Brownie Cake is so divine with a rich, fudgy brownie base, homemade chocolate frozen yogurt and silky smooth dark chocolate ganache on top. It is incredibly easy to make as the frozen yogurt has just 2 ingredients and it's perfect for Summer.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Freeze Time 4 hours hrs

Servings 8 servings

Ingredients

  

Brownie:

• 3 oz (85g) dark chocolate
• 3 tablespoon (42g) unsalted butter
• 1 large egg at room temperature
• ½ cup (100g) granulated sugar
• ½ tsp pure vanilla extract
• ¼ cup (35g) all-purpose flour
• ¼ teaspoon salt
• scant (just less than) ⅛ teaspoon baking powder

Chocolate frozen yogurt:

• 6 oz (170g) pure milk chocolate
• 2 tablespoon (30ml) hot water
• pinch of salt optional
• 1 ¼ cups (300ml) full fat plain yogurt (or Greek yogurt)

Chocolate ganache:

• 5 oz (142g) semisweet chocolate chips
• 3 tablespoon (45ml) water

Instructions

 

• Preheat the oven to 350°F. Line an  8.5x4.5-inch loaf pan with parchment paper so there is an overhang on each side for easy removal.
• Make the brownie base. Melt together chocolate and butter in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy. Crack in the egg and pour the sugar right over top of the egg. There's no need to let the chocolate mixture cool before this step. Whisk well until evenly combined smooth and glossy. The mixture will look stiff and separated at first, but keep whisking and it will bind together, tighten up and look glossy as the sugar dissolves and the ingredients emulsify.
• Sprinkle in flour, then sprinkle the baking powder and salt evenly over the flour. Fold it in until well incorporated and smooth. Spread batter into prepared pan and bake for 15-20 minutes until a skewer inserted into the center comes out with a few moist crumbs attached. Set it aside to cool completely.
• Make the frozen yogurt. Combine chopped milk chocolate with hot water and place in the microwave for 45 seconds until the water starts to bubble a bit and it is hot. Do not let it boil, it just just start to make bubbles around the edges. Whisk until smooth and glossy.
• Add the yogurt (cold is fine) and whisk gently until smooth and evenly combined. Mix in a pinch of salt. Pour the mixture over the cooled brownie and smooth it out. Tap the pan on the counter to let any large air bubbles burst at the surface, cover tightly with aluminum foil and then place in the freezer for at least 4 hours or overnight.
• Make ganache. Combine semisweet chocolate with water in a heatproof bowl or jug and place in the microwave for 30-45 seconds until the water starts to bubble a bit and it is hot. Do not let it boil, it just just start to make bubbles around the edges. Whisk until smooth and glossy.
• Cover with ganache. Once frozen, remove from freezer and run the bottom and sides of the pan under warm water to release the cake. Use the parchment overhang to lift it out of the pan and then run an offset spatula along the bottom to release the brownie from the parchment paper. Transfer it to a board or a serving plate. Pour ganache evenly over the top and quickly spread it out before it sets. After about 15 minutes, it should be soft enough so you can slice cleanly through the brownie. Slice with a hot dry knife like you would slice brownies. Serve with fresh berries and enjoy!
• Keep this cake covered with plastic wrap, then aluminum foil and store it in the freezer for up to 1 month.