Monday, February 6, 2017

Brownie Butter Cake

This moist cake from Rasa Malaysia was a big hit at my house. It's pretty quick to put together, even with the two layers. Since Bee said on her blog that she made it using the metric measurements and only converted the amounts online, I used the metric measurements also, using a kitchen scale.

Brownie Butter Cake

Brownie:
140 g (5 oz.) dark chocolate (broken into pieces)
50 g (¼ c.) unsalted butter
50 g (¼ c.) brown sugar
1 egg
35 g (¼ c.) flour
Butter cake:
120 g (½ c.) unsalted butter
100 g (½ c.) sugar
2 eggs
120 g (1 c.) flour
2 g (¼ t.) baking powder
50 ml (3 ½ T.) fresh milk
 Line a 4×8-inch loaf pan with aluminum foil and grease foil. Preheat oven to 350°.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.

Add egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 320° for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.

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