Thursday, 28 April 2011
Chocolate and Chilli Brownie Cake
I spent some time deciding what kind to bake; a delicate angel cake? a traditional Victoria sponge cake? Or, a Chocolate cake? For a chocolate lover, the decision was easy, and to make it a brownie cake, even easier - if you like chocolate it's mega dense and moist.
My next task was to find a recipe; when it comes to cakes, my first port of call is this book;
Cakes always need icing in my opinion and this one has a basic chocolate butter cream topping; it's not too crazy because I didn't want to detract from the brownie.
Brownie (adapted from Double Chocolate Brownie, 1001 Cupcakes, Cookies)
115 grams butter
90 grams dark chocolate
25 grams chilli chocolate
300 grams caster sugar
2 large eggs
140 grams flour
2 tsp chilli chocolate flakes
1/2 an orange
100 grams white chocolate
270 grams icing sugar
40 grams cocoa powder
225 grams butter (softened)
2 tbsp milk
Preheat the oven to 180 degrees centigrade. The butter is going to be burnt for extra flavour; heat the butter until it starts to foam and change colour slightly. Take of the heat and stir the dark and chilli chocolate in
Cut the white chocolate into chunks - don't worry about being too even or too small; rustic is cool. Add to the mix...
Remove from the oven, allow to cool slightly then transfer to a cooling rack.
The butter icing is simple as long as you have soft butter. I remember a while ago making icing with hard butter and realised that there were flecks of butter in the icing - in a sweet dish this is not pleasant. Mix the ingredients together and spread over the completely cooled cake. Go crazy and decorate further, like I did:
Posted by Nic at 15:19