Chocolate brownie cake

The cake making continues. I made this cake a week or so ago as a change from my usual brownies. The recipe is from Tanya Bakes by Tanya Burr. It’s lovely as a cake or as a dessert, I would think perfect warm with some really good quality vanilla ice cream .




Ingredients

(Serves 8-10)

21cm round loose bottomed cake tin

175g unsalted butter
200g dark chocolate
200g light muscovado sugar
3 eggs
70g plain flour
1 tablespoon cocoa powder
1 teaspoon baking powder
100g milk chocolate chips

To decorate - cocoa powder or icing sugar

Method

Preheat the oven to 160 C. Grease the cake tin with butter.

Break the chocolate into chunks and place in a medium pan. Add the butter and sugar and melt over a low heat, stirring, until fully combined. Remove from heat.

Whisk the eggs, then add into the chocolate mixture.

Stir in the flour, cocoa powder and baking powder, then fold in the chocolate chips.

Pout into the cake tin and bake for 30 minutes until a skewer poked into the centre comes out clean. Cool slightly in the tin, then transfer to a wire rack to cool completely. To serve, dust generously with cocoa powder or icing sugar before cutting slices.