Findings: I like the butter cake more than the brownie layer as I like my brownie more fudgey than cakey. Next time I will increase the butter and sugar to add moisture to it. Note: 1.5 recipe to add height to this layer.
As I used 60% chocolate, the chocolate came out very intense. Due to my bakeware, my brownie layer is also very thin. I will have to use the right measurement pan for my next attempt.
I also made a mistake, should have let the cake "settle" down before cutting.
Will definitely attempt this again.Adapted from Kelvin Chai's
What you need:Brownie
150g dark chocolate, chopped roughly (next round, use 55%)
50g unsalted butter
50g brown sugar
1 egg, large
45g plain flour
Butter cake120g unsalted butter
90g
2 eggs
120g plain flour
¼ tsp baking powder
50ml fresh milk
Method:
Preheat oven to 170°C. Lined a 4×8” loaf pan with parchment paper. (I used a large pyrex loaf pan)
Sift plain flour and baking powder (for butter cake). Set aside.
In a big glass bowl, melt chocolate and butter in microwave at 30 sec interval. Repeat until chocolate has melted. Remove and leave to cool slightly.
Stir in brown sugar until well combined.
Add in egg and mix well.
Fold in flour and mix until incorporated.
Pour batter into prepared pan.
Bake in preheated oven for 15 minutes. Remove.
While brownie is baking, beat butter and sugar until light and fluffy.
Add in eggs, one at a time, beating well after each addition.
Fold in plain flour and baking powder, alternating with fresh milk, mix to form batter.
Quickly pour cake butter over hot brownie. Spread evenly and tap to even out.
Bake at 160°C for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+ .
