We’re having friends over for dinner tonight and this is always a perfect opportunity to bake! The thing is, this week has been ridiculously long and busy at work, and I went to the pub with colleagues yesterday evening and then rushed home to do the grocery shopping and chat to my parents before bed. I’ve got a friend coming from Canada to stay on Sunday and Monday, so I really don’t have the time to bake anything too extravagant for tonight.
Lucy’s friend is a chocolate lover so I was thinking of making either a chocolate cake or brownies. Then I found this recipe in my Tanya Bakes book and thought, PERFECT! I’ve had great success with recipes from Tanya’s book including, raspberry cupcakes, chocolate fork cookies, and rhubarb muffins.
I haven’t technically tasted this cake yet since we’re having it tonight, but I’ll update this post tomorrow with my verdict and a photo of the final presentation. All I can say for now is that the brownie cake smells amazing and was incredibly easy to make!
Here’s the recipe – enjoy!
175g. unsalted butter, plus extra for greasing
200g. dark chocolate (I used half 70% cocoa solids, and half 54% cocoa solids)
200g. light muscovado sugar
*So, I misread the recipe and thought it said demerara, which we have. I ended up using light brown sugar since that was the closest I have in the house. Muscovado will give it a deeper molasses taste if you’re into that.
70g. plain flour
1 tbsp. cocoa powder
1 tsp. baking powder
100g. milk chocolate chips
icing sugar for dusting
Preheat the oven to 160°C. Grease a 21cm round spring form cake tin.
Break the chocolate into chunks and place in a medium pot. Add the butter and sugar and melt over low heat, stirring, until fully combined.
Remove from heat. Whisk eggs and add to mixture.
Stir in the flour, cocoa powder, and baking powder, then fold in the chocolate chips. I tried to create swirls with the melted chips.
Pour into the cake tin and bake for 30-35 min. Test with a skewer and it should come out clean.
Dust with powdered sugar when cool (mine is cooling as I write this).
I plan on serving it in slices with salted caramel ice cream. YUM!
P.S. this is one of the best desserts I’ve ever made/eaten.