BASIC CHOCOLATE BROWNIE CAKE
This is an ultimate chocolate BROWNIE cake from scratch any one can do. It takes only few minutes to prepare for the base and here is the recipe for the rich and super moist chocolate BROWNIE cake
Ingredient:
Dry Ingredient:
- All-purpose flour – ½ cup
- Un-sweetened cocoa powder – 1/3 cup
- Granulated sugar – 1 cup
- Baking powder – ¼ tsp
- Baking soda – ¼ tsp
- Salt – ¼ tsp
Wet Ingredient
- Egg – 2 no
- Buttermilk/ water – 1/2 cup
- Canola/ mild cooking oil – ½ cup
- Vanilla extract – 1tsp
Procedure:
Step 1:
Pre-heat the oven to 350 degree F (175 Degree C) and grease an 8 inch round/ square Pan with butter and cocoa powder
Step 2:
In a sauce pan melt the butter and cool completely, take a wide mixing bowl or in a stand mixer pour the butter over a cup of sugar, eggs, canola oil, buttermilk and a tsp of vanilla extract and beat well for few mins.
Step 3:
Now add ½ cup of all-purpose flour, 1/3 cup of cocoa powder, baking powder, baking soda and salt to the mixture and beat for a while and pour the batter over the greased pan and place in the Pre-heated Oven for 25-30 mins
Step 4:
After the 25mins check the brownie cake by using a toothpick insert into the center portion of the cake. If the stick comes out clean then your brownie cake is done
Step 5:
Cool completely. You can serve as it is or you can frost this as you like.
CHOCOLATE GLAZE FROSTING:
- Semi sweetened chocolate chip – 1 cup
- Unsalted butter – ¼ cup
- Vanilla extract – 1tsp
- Corn syrup – 1tblsp (for glossy)
Step 1:
Place a sauce pan with an inch of water bring it to boil, then place a wide bowl over the boiler (The upper bowl should not touch the water, it should be over the steam) and add the chocolate chip, butter, corn syrup.
Step 2:
Stir well until the mixture turns smooth and chocolaty and then add vanilla extract.
Step 3:
Pour the mixture over the Chocolate Brownie Cake and keep it aside
NOTE/ TIP:
- For baking a cake always grease the bottom of the pan with butter and flour.
- If it is chocolate base cake then grease the bottom of the pan with butter and cocoa powder (expert technique)
- Always use a parchment/ butter paper for baking for take out the sponge cakes easily.
- Always use buttermilk instead of water for best texture
- Do not over bake your cake at any cause
- Always use a wide mixing bowl for mixing the ingredients
- Always frost from center to edges and finish from edges to center
- Always tap the battered pan before step into the oven to take out the air bubbles
- Whenever you plan to do a cake/ frosting or muffin keep your butter and eggs at room temperature
- Always keep your mixing bowl into the fridge which is going to use for making frosting
ALL MY CAKES HAVE ONLY THE OVER-ALL LOOK PHOTOS, SINCE I WAS MADE ALL THE CAKES ON OCCASIONS, I’M UNABLE TO TAKE THE CAKE SLICES INDIVIDUALLY. SORRY FOR THAT-UPCOMING CAKE PHOTOS, FOR SURE YOU WILL SEE THE INDIVIDUAL SLICES PICS FOR MORE DETAILS.
THANK YOU
