I enjoy coming up with recipes for people incorporating their favourite things. That is one of the main reasons a lot of my recipes contain chocolate! This cake has quickly become Tim’s favourite and it is super easy to make!
This cake is best served straight from the fridge. It sets the soft brownie in the middle and gives it a really fudgy texture! The chunks of milk chocolate dotted through the brownie mixture is a really lovely contrast too!
A Recipe for Chocolate Brownie Cake
300g dark chocolate
220g butter, softened
225g brown sugar
80g plain flour
1/2 tsp of baking powder
a pinch of salt
100g milk chocolate, chopped into small pieces
For the ganache
100g dark chocolate
Preheat the oven to 180c (fan assisted oven). Grease and line a 18cm spring form cake tin.
Melt the dark chocolate and butter together in a bowl over a pan of hot water. Once melted allow the mixture to cool slightly.
In a separate bowl beat the eggs and sugar together.
Add the melted chocolate mixture and mix well.
Stir in the flour, baking powder, salt and milk chocolate until well combined.
Pour into a lined baking tin and level the surface.
Bake in the oven for 40 minutes.
While the cake is baking in the oven, make the ganache.
Put the cream into a small saucepan and bring to a low boil. Allow to simmer for 1 minute. Then take off the heat and allow to cool for another minute.
Break the chocolate into small pieces and place into a heat proof bowl.
Pour the cream over the chocolate and stir until the chocolate has completely melted and you have a smooth glossy mixture. Put to one side.
After the cake has been in the oven for 40 minutes, it should be set on the outside and on the top but still be soft in the middle.
Allow to cool in the cake tin until it is just warm. Pour the ganache over the top and smooth over the top of the cake.
Place in the fridge and leave to set overnight.