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Edison

Brownie Cake

Brownie Cake

Brownie Cake

Cakes

Whole cake · made to order1320 UAHweight ~1.3 kg

The Brownie cake is even more chocolatey than chocolate itself. A dangerously tempting dessert — far too rich and irresistible to say no to.

Single slice — 110 UAH · 140 g

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“Brownie” Cake for a Celebration<br /><br /><br /><br />The most chocolatey cake in our catalog. A brownie differs from a regular chocolate sponge cake in that it contains a minimum of flour and a maximum of chocolate—hence its dense, moist, almost chewy texture.<br /><br /><br /><br />## How Does It Taste?<br /><br /><br /><br />Rich, deep, with a noticeable hint of cocoa bitterness. Sweetness isn’t the main focus here—it’s all about the chocolate. The slices are dense and filling, so you don’t need a large portion: a brownie fills you up quickly.<br /><br /><br /><br />## What occasions are they good for?<br /><br /><br /><br />Birthdays for teens and adults, parties, office parties, winter gatherings, or as a gift for a chocolate lover. They work well as a dessert with coffee—which is exactly how they’re most often served.<br /><br /><br /><br />## Weight and Servings<br /><br /><br /><br />A whole cake weighs &#123;weight-whole&#125; and yields &#123;pieces&#125; servings of approximately &#123;weight-slice&#125; each. It’s enough for a group of up to twelve guests.<br /><br /><br /><br />## How to Order in Kharkiv<br /><br /><br /><br />The price for a whole cake is &#123;price-whole&#125;, and a slice is &#123;price-slice&#125;. The cake is prepared for your specified date; orders must be placed at least two days in advance. Delivery within Kharkiv or pickup available.

The History of the Brownie<br /><br /><br /><br />Brownies weren’t invented by pastry chefs, but by a hotel—and not for the sake of taste, but for convenience.<br /><br /><br /><br />## Chicago, 1893<br /><br /><br /><br />Bertha Palmer, the wife of the owner of the Palmer House Hotel, was preparing for the World’s Fair in Chicago. She needed a dessert for the ladies’ pavilion: one that could be packed in a lunchbox, eaten with your hands, and wouldn’t make a mess. A regular cake wouldn’t work for this.<br /><br /><br /><br />The hotel kitchen made a dense chocolate cake that held its shape and didn’t crumble. The dessert was served to visitors at the exhibition—and it is considered the first brownie. The Palmer House Hotel still makes it using the same recipe today.<br /><br /><br /><br />## How It Made Its Way into Cookbooks<br /><br /><br /><br />The first printed recipes appeared in the late 1890s, and the name “brownie” became established in American cookbooks in the early 20th century—due to its brown color. That’s also when the main debate arose—one that continues to this day: what should a brownie be like—dense and moist, or more like a sponge cake? The first version is considered the classic, and that’s the one we make.