If you’ve been following me for a while, I once tried out a very easy and delicious walnut butter cake from Rasa Malaysia. Today I tried out another recipe from that website, also a butter cake, but this time a brownie one! I found it very intriguing, since the bottom is a brownie, so although the recipe is very easy, the look of this dessert is quite eye-catching.
Brownie Butter Cake
- 140 gr. dark chocolate
- 1/4 cup (60 gr.) butter (I used margarine)
- 1/4 cup (60 gr.) brown sugar
- 1 egg
- 1/4 cup (60 gr.) flour
- 1/2 cup (125 gr.) butter (I used margarine)
- 1/2 cup (125 gr.) sugar
- 2 eggs
- 1 cup (250 gr.) flour
- 1/4 teaspoon (2 gr.) baking powder
- 3 1/2 tablespoons (50 ml.) milk
The essence is to first make the brownie batter (the first half of the recipe) and then add the butter cake batter on top. Therefore, start off by melting your chocolate and 1/4 cup butter on low heat. When it’s all melted, let it cool for a little bit, and then mix in your brown sugar. By the way, at this point you can transfer your mixture into a bowl. Finish by stirring in your egg and 1/4 cup flour. (The remaining half of the ingredients are for the butter cake batter.) Place your brownie mixture in a loaf pan lined with parchment paper and bake at 180 degrees Celsius for 15 minutes.
During those 15 minutes you can make your second batter; the first step is to mix your butter and sugar. Then add your eggs one by one, sift your flour and baking powder, and alternate with the milk. When you take the brownie out of the oven, simply pour this mixture on top, even it out, and place back in the oven for 25-35 minutes at 160 degrees Celsius. Once it’s ready let it cool for 5-10 minutes and then you will be ready to serve this interesting half brown, half yellow cake 🙂
In terms of the taste, it reminds me more of a sponge/yellow cake, rather than butter cake. I have made a classic Breton butter cake before, which is what I am comparing it with. Nevertheless, I like the contrast of flavor between the dense chocolate on the bottom and the fluffy sponge on top and I certainly enjoyed this cake with my cup of tea. Dark chocolate on its own can be quite bitter for your taste, so the cake on top really helps to balance the flavor out. Overall, it’s certainly an easy recipe and only takes about 50 minutes from start to finish. (By the way, I’m sorry for the quality of the photos, I baked towards the evening, so it got darker and I had to boost the brightness.)
Until next time!