Teresa’s Luscious Brownie Cake
How about a brownie cake, thick, moist, fudgy with whipped cream frosting?
I decided to use my brownie formula to make two layers and turn it into a cake. So I doubled the formula for two 9″ layers. Here is the formula:
Sourdough Brownie Cake
- 460 grams semi sweet chocolate chips (I like Nestles)
- 226 grams of butter – (2 stick or 1/2 pound)
Put cut up butter and chocolate chips in a large mixing bowl and microwave on high about two minutes. Take out bowl and stir until the mixture becomes smooth, the mixture might try and seize up but keep stirring until it’s smooth.
Then add to the same bowl:
- 200 grams of white sugar (don’t skimp, it’s already not much)
- 10 grams of vanilla extract
- 4 large eggs (around 203 grams)
Using a wire whip, whip the ingredients until smooth. Then add:
- 380 grams of sourdough starter that was fed the day before and is more on the liquid side but not overly sour.
- 1 teaspoon baking soda.
Using your wire whip again, beat all ingredients together until smooth and free of lumps.
Pour half the batter into each of two 9″ cake pans. I used a circle of parchment paper on the bottom of the pan and sprayed the parchment paper with pan spray. Try not to spray too much pan spray onto the sides of the cake pan.
Bake for 30-40 minutes at 350F/176C until a toothpick inserted in the middle comes out clean.
Watch the brownies carefully after 20 minutes and do not over bake. Do not move or turn the cake pans until after the 20 minutes or the brownies might fall in.
Once the brownies are done place the pans on a cooling grate and cool for 10 minutes, then slide a knife around the outer edge to separate any stuck brownie and take out the brownies, remove the parchment paper.
Place on a cooling grate and cool until completely cool. The brownies are extremely fragile so handle with care.
Frost with a chocolate frosting. My formula for chocolate whipped cream frosting is below:
The only flour used in this formula comes from the starter, so all of the flour is pre-fermented.
Here is the formula for the chocolate whipped cream frosting:
Chocolate Whipped Cream Frosting:
- 210 grams of heavy whipping cream
Place cream in a medium large saucepan (one with high sides works best) and bring the cream just to a simmer. Do not let it boil. Remove from heat and add:
- 210 grams semi sweet chocolate chips
- 7 grams vanilla extract
- and a pinch of sea salt
Stir in the chocolate chips only enough to get them below the surface of the hot cream and let the mixture set for 6 minutes so that the chocolate is heated through. After six minutes, stir the mixture until it is smooth. Place the pan in the refrigerator for about 20 minutes until it cools to 63F/17C. Temperature is very important. If the mixture is too hot it will not whip. If it is too cool, it will harden and not whip. Once the mixture has cooled to 63F/17C, use your beater and beat the mixture until it is thick and creamy and will spread like frosting. Spread the first layer of brownie and then stack the second one on top of the first. Finish frosting the brownie cake and embellish as you wish. Serve and enjoy!
This frosting is made mainly with real whipping cream and chocolate chips, there is no added sugar besides what’s in the chips.
If you are interested in joining an online sourdough baking course see here: http://northwestsourdough.com