1 / 1
Milk Chocolate Brownie Cake
Three shallow 18cm rounds bake from a batter built on 340g of melted milk chocolate, 400g of butter, 500g of icing sugar, and six eggs — more brownie than sponge in structure. A ganache of 150g milk chocolate and double cream sets before the layers stack, giving a firm, glossy fill between each tier. The frosting uses 225g of butter, icing sugar, vanilla bean paste, and a splash of milk, spread across the top and sides. Cuts into 16 portions; plan around two hours from start to finish.
Equipment
- Oven
- Cake Pan
- Saucepan
- Hand Mixer
Ingredients
- 150g milk chocolate
- 150ml double cream
- 340g good-quality milk chocolate, melted
- 400g unsalted butter
- 500g icing sugar
- 6 eggs
- 220g plain flour
- 450g icing sugar
- 225g unsalted butter
- 4 tablespoons semi-skimmed milk
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 x 18cm round shallow loose-bottomed cake tins
- 1. Before making the cakes, put the chocolate and cream into a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Once the chocolate has melted, stir to combine, remove from the heat and leave at room temperature for a bit to firm up.
Instructions
- 1Heat the oven to 180°C (160°C fan or gas mark 4). Arrange the oven racks near the center so the cakes have room to rise.
- 2Coat three 18cm round cake pans with butter or oil. Line the bottoms with circles of buttered baking parchment to prevent sticking.
- 3Place the milk chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the bowl doesn't touch the water directly. Melt until smooth, then set aside to cool slightly. Cooling prevents the hot chocolate from scrambling the eggs later.
- 4Beat the butter and icing sugar together until pale and fluffy. Mix in the eggs one by one, beating thoroughly after each addition. Slowly incorporate the plain flour and mix until the batter is completely smooth.
- 5Pour the cooled, melted chocolate into the batter in a slow, steady stream. Stir until fully incorporated and the color is uniform.
- 6Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes, or until set. Let the cakes cool completely in their pans before turning them out. They need this resting time to firm up.
Notes
- Ganache topping: Melt 150g milk chocolate with 150ml double cream in a heatproof bowl over simmering water. Stir until smooth, then let it sit at room temperature to firm up before spreading.
- Storage: Keep the baked, unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days, or freeze for up to a month.
- Microwave melting: If you prefer not to use a double boiler, melt the chocolate in the microwave on low power in 20-second bursts, stirring well in between.
Recipe Details
About the Author
