Monday, 26 August 2013

Chocolate Brownie Cake

This chocolate brownie cake is perfect for both adults and children.

  • 275g good quality dark chocolate (at least 55% cocoa solids)
  • 225g butter
  • 350g castor sugar
  • 5 eggs, beaten
  • 1/2tsp vanilla extract
  • 200g plain flour
For the peanut butter frosting:
  • 400g full fat philadephia cream cheese
  • 4 heaped tbsp icing sugar
  • 340g peanut butter (the American brands are best)
  • 50g melted dark chocolate and a handful honey-roasted peanuts, chopped to decorate

Grease and lined the bottom of 2 x 20cm sandwich tins.

Heat the oven to 180C/160C for fan oven.

To make the cake, melt the chocolate and the butter over a low heat and allow to cool for a few minutes, before stirring in the sugar.

Add the eggs and vanilla a little at a time, stirring well. Don't worry if is splits, it will come back together when you add the flour.

Fold in the flour in batches and stir in 1/2 tsp salt. Divide the mixture between the tins and cook for 25-30 minutes, until the skewer inserted into the cakes comes out with only a few crumbs.

Remove the cakes from the oven and cool in the tins for a few minutes. Turn out on a wire rack to cool completely.

To make the frosting, beat the cream cheese and icing sugar together until smooth, then stir in the peanut butter until completely incorporated. Don't over stir as it will split. If it looks like going to split, add a little cold water and stir.

To assemble, place one of the cakes top down on a platter, spread with half the frosting then add the other cake top side up and spread with the remaining frosting. Drizzle over the melted chocolate with a teaspoon then scatter with the honey-roasted nuts.

This cake needs to keep cool before serving, and will keep in the fridge for up to 5 days or can be frozen in-iced.

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