1 / 1
Milk Chocolate Brownie Cake
This rich, three-layer milk chocolate brownie cake combines the dense, fudgy texture of a classic brownie with the impressive height of a traditional layer cake. Sweet milk chocolate and a tender crumb make it a reliable, crowd-pleasing dessert for any gathering. The batter comes together easily and bakes into thick, sturdy layers that hold up well to frosting and stacking. It is perfect for birthdays, holiday parties, and weekend celebrations where you want a fun, nostalgic treat.
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, ensuring there is enough vertical space for the cakes to expand as they bake.
- 2Coat three 18cm round cake pans with butter or oil. Cut circles of baking parchment to fit the bottoms, butter the parchment, and place them inside the pans.
- 3Place the milk chocolate in a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water directly. Alternatively, warm it in the microwave on a low power setting until smooth, then set it aside to cool slightly.
- 4Beat the butter and icing sugar together until the mixture becomes pale and fluffy. Mix in the eggs one by one, beating thoroughly after each addition. Slowly incorporate the plain flour and continue mixing until the batter is completely smooth.
- 5Pour the cooled, melted chocolate into the batter in a slow, steady stream. Stir everything together until the chocolate is fully incorporated and the color is uniform.
- 6Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until set. Allow the cakes to rest in their pans until they reach room temperature.