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Brownie cake

  • 0:30 Prep
  • 0:25 Cook
  • 8 Servings


  • 150g unsalted butter, chopped
  • 150g dark chocolate, chopped
  • 4 eggs, lightly whisked
  • 170g (3/4 cup) white sugar
  • 75g (1/2 cup) plain flour
  • 30g (1/4 cup) Dutch cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • 150g dark chocolate, chopped
  • 1/3 cup thickened cream
  • 2 tablespoons honey
  • 1 cup icing sugar
  • 10g butter, melted
  • 1 tablespoon hot water


  • 23cm (base measurement) round springform pan, piping bag


  • 1
    Preheat oven to 180C/160C fan forced. Grease a 23cm (base measurement) round springform pan and line with baking paper.
  • 2
    Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt. Beat with a wooden spoon until combined. Pour into pan. Bake for 25 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool in pan. Transfer to a wire rack set over a tray.
  • 3
    For the topping, place 150g chopped dark chocolate in a heatproof bowl. Microwave cream in a heatproof bowl on Medium for 1-2 minutes until hot. Pour over chocolate. Set aside for 3 minutes. Add honey and stir to combine. Pour over cake.
  • 4
    Combine icing sugar, melted butter and hot water in a bowl. Stir until smooth. Spoon into a piping bag. Pipe lines across cake. Use a skewer to drag white icing through chocolate from top to bottom to create a feathered pattern.

Source: taste.com.au


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