This is a simple cake that easy to whip up on a weekend morning to snack on for the next few days or to serve at a dinner later.
(Adapted from Rasa Malaysia)
Ingredients:
(For brownie base)
140 g dark chocolate, chopped
50 g unsalted butter
50 g brown sugar
1 egg
35 g plain flour
(For butter cake)
120 g unsalted butter
100 g sugar
1/2 teaspoon of vanilla
2 eggs
120 g of plain flour
1/2 teaspoon of baking powder
50 mL of milk
Instructions:
Preheat the oven to 180 C. Line a loaf pan with baking paper.
Melt the chopped chocolate and the butter together bain marie. Once it’s thoroughly melted and stirred together, set it aside for 10 minutes to allow it to cool slightly. The stir in the sugar and flour, followed by the 1 egg. Beat well and then pour it into the loaf pan and bake for 15 minutes.
While the base is baking, make your butter cake batter by creaming together the sugar and butter until it’s light and fluffy. Then beat in the 2 eggs and the vanilla. In a separate bowl, whisk together the flour and baking powder. Alternate adding a bit of the flour mixture and the milk to the butter mixture.
After 15 minutes remove the base from the oven and allow to cool slightly (about 5 minutes) and lower the oven temperature to 170 C. Pour the butter cake batter over top the base. Bake for about 50 minutes or until an inserted toothpick comes out clean. If the top is browning faster than the cake is baking cover the top with foil.
Allow the cake to cool slightly before serving.
