Cocoa Brownie Cake

I am one that is too lazy to do complicated cakes as I have no patience to wait for the final product.

This Cocoa Brownie Cake I don't think I can miss it.  Coming from B, I know it will be good.

The initial plan was to bake this for a gathering but I found the cream already expired.  Rushed to the baking supply shops but both were closed.

Left with no choice, I had to finish up this cake after getting the cream.  Then another blunder, I couldn't not the cake guide that I bought not too long ago.  Suspected we left the bag of goods behind.

Anyway, using some acetate, managed to fill up the filling.  

Serve to friends who came for a visit and they like it.

Thanks B for sharing.

Source

What you need:

Cake

120g cake flour

30g cocoa powder

1 tsp baking powder

150g butter, unsalted

200g castor sugar

¼ tsp salt

3 eggs 

1 tsp vanilla extract

Method:

Preheat oven to 170℃.  Line an 8 X 8” square pan.

Melt cocoa in butter and set aside. 

Whisk egg, sugar, and vanilla until sugar is dissolved.

 

Pour butter mixture into egg mixture & beat until incorporated. 

Sieve in cake flour, baking powder & salt, into the chocolate mixture. Use a spatula to fold in until evenly mixed. 

Pour into the baking tray.

Bake for 25 to 30 minutes.   Skewer inserted into the center comes out clean*

Remove and cool on the rack.

 

Chocolate Whipped Cream

What you need:

50g whipping cream 

50g semi-sweet chocolate

200g whipping cream 

20g icing sugar

Method

In a saucepan, heat 50g whipping cream and pour it into the 50g chocolate.  Stir until the chocolate melted.  Set aside. 

Sieve icing sugar into 200g whipping cream & beat until light & fluffy. 

Pour in melted chocolate & beat until evenly light & fluffy. 

Transfer to a piping bag. 

Ganache saucers 

What you need:

150g whipping cream

100g semi-sweet chocolate

1 tbsp golden syrup or honey 

Method

Heat whipping cream and pour it into the chocolate.  Stir until the chocolate melts.

 

Add syrup & stir until totally dissolved. 

Assembly

Brush milk on the cake surface.

Pipe the chocolate cream on top of the cake. Use a spatula to spread evenly. 

Place in fridge for an hour. 

Pour ganache on top of the cooled cake.

Refrigerate for 1 hour. 

Enjoy!