Is there such a chocolate cake as this?

[winewolfhowls]

I want to make a cake that is cake sized for a birthday but actually chocolate brownie in taste and texture. Would a cake be too thick for it to cook and that's why brownies were invented? I'm clueless.
Or could I make several layers of brownie and then stack?
Or alternatively if you have an amazing ultimate chocolate cake recipe can you please tell me what it is? Thanks

This is incredibly easy, and gorgeously gooey! Keeps for a good while too.

www.bbc.com/food/recipes/easy_chocolate_cake_31070

So... I attempted the guiness cake. It sunk very deeply in the middle and looked crap. Think we got it out of the oven too early. Second attempt only sunk a bit. Both attempts very soft silky tasting cake. Dp loved it. So sort of successful. Will try some of the other recipes in a few weeks once we have eaten the cake mountain.

My go-to chocolate cake from Smitten Kitchen:

Everyday chocolate cake

1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 325°F/160°C. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the centre of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries, if you’re feeling fancy.

Last time I did this I cooked two Costco ghriadelli brownie mixes in 8 inch round pans and stuck fudge icing in the middle.

The James Martin choc fudge cake on Good Food is brilliant. It’s the one with hundreds and thousands on the top.

Two stacked, edged with chocolate fingers and topped with chocolates makes for a very nice centrepiece.

edged with chocolate fingers ! how clever is that !

OP report back after testing ???

Those Costco brownies are the dogs doodahs