Brownie cake

Method

• 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.