A Very Chocolatey Brownie Cake

This very Chocolatey Brownie Cake is a thin, round cake with the texture of a brownie covered with chocolate buttercream and chocolate shards.

Prep time: 35 minutes

Cook time: 15 minutes @170º Fan - 190ºC - 375F - Gas Mark 5

Easy Recipe

Serves 12

Ingredients:

175g caster sugar;

170g softened unsalted butter;

4 medium-large eggs;

175g sieved self-raising flour;

2tbsp sieved cocoa powder;

1tbsp sieved baking powder;

3tbsp milk;

1tsp vanilla extract;

For the Butter Cream:

150g softened unsalted butter;

300g sieved icing sugar;

4tbsp sieved cocoa powder;

3tbsp milk

For the Chocolate Shards:

40g dark chocolate;

40g white chocolate;

40g milk chocolate

Recipe:

1. Heat the oven to 170º Fan - 190ºC - 375F - Gas Mark 5 and line 2 x 20cm round sandwich tins.

2. In a large bowl mix together: 175g caster sugar; 175g sieved self-raising flour; 2tbsp sieved cocoa powder; 1tbsp sieved baking powder. Then beat in: 4 medium-large eggs; 170g softened unsalted butter; 3tbsp milk; 1tsp vanilla extract.

3. Divide the mixture evenly between the 2 round sandwich tins and bake in the oven at 170º Fan - 190ºC - 375F - Gas Mark 5 for 15 minutes or until a skewer comes out clean.

4. Leave to cool in the tin for 5-10 minutes then turn onto a wire rack until fully cooled.

For the Butter Cream:

1. Cream together: 150g softened unsalted butter; 300g sieved icing sugar; 4tbsp sieved cocoa powder; and 3tbsp milk.

2. On a cake stand or large plate, sandwich the cakes together with half of the buttercream then spread the remaining buttercream on the top of the cake.

For the Chocolate Shards:

1. Melt 40g of dark chocolate and pour onto a lined baking tray. Then drizzle 40g of melted white chocolate over the top and finally do the same for 40g of milk chocolate. Shake the tray to even the mixture and leave to cool.

2. Once cool, chop the shards into triangles and place on top of the cake.