Chocolate Brownie CakeApril 12, 2008
My lovely friend Estelle is having a baby in a couple of weeks, and last weekend was her Baby Shower. It was a lovely, chilled out afternoon with a cool bunch of girls, eating lovely food and talking about baby stuff, amongst other things. Estelle was suitably pampered and I treated her to this special Baby Shower Chocolate Brownie Cake.
Recipe for chocolate brownie cake
1 pack of dark chocolate drops
1 pack of white chocolate drops
100g dark chocolate (minimum 70% cocoa)
4 medium-large eggs
100g plain flour
2 tsp baking powder
400g brown sugar
50g demerera sugar
½ tsp salt
1 tub of full fat cream cheese
200g icing sugar
Melt the chocolate and butter in a large glass bowl over a pan of hot water, or microwave it on high for 40 seconds at a time, stirring until it is all melted. Any longer than 40 seconds and the chocolate will burn and be unusable. Stir it together until it is all blended, then simply add all the other ingredients and stir again until completely mixed. Finally, add the chocolate drops, give a quick stir and then transfer to two 9 inch cake tins – silicon or greased and lined metal – and cook at 180 degrees for 25-30 minutes. Be careful to leave an inch at the top of each tin, as the mixture will rise whilst cooking, and the first time I tried this recipe it overflowed onto the bottom of the oven. Mr Rice was not impressed when he had to clean it up.
When the cakes are cooked they will be springy to the touch, but remember that the skewer test does not apply here, as you want the end result to be sticky and moist, not clean and dry like a normal cake. They will be crispy on top and gooey inside. Let the cakes cool fully in the tin. With normal chocolate brownies there is no problem removing and cutting them into pieces when warm – even if a little breaks off. However, it is crucial that this version remains fully intact, and the cooler it is, the less fragile it will be.
While the cooling is taking place, make the filling. Simply place the tub of cream cheese and the icing sugar into a mini blender and blend until the mixture is smooth. Then leave in the fridge to firm up.
Carefully remove the cakes from their tins and lining paper, if used, and choose the cake with the best-looking top, and place the other on a serving plate.
Then smear the filling all over the bottom cake, and sandwich the other on top. Carefully melt the white chocolate in a bain marie or in 30-second bursts in the microwave, and use a teaspoon to drizzle the chocolate over the cake in whatever style you like. Finally scatter the silver balls all over the cake – they will always land on the chocolate.
Leave to set for 30 minutes and serve. The filling makes the lower cake even more squidgy and gooey than normal…Enjoy!
© Katheryn Rice 2008