Tuesday, 2 December 2008

Chocolate Brownie Cake

Craving some chocolate last week, after another chocolate cake had failed to impress, we decided brownies were in order and made this chocolate-brownie-cake from BBC Good Food.

It was easy and gorgeous, I swapped the cocoa powder for Bournville cocoa powder (which I seem to be adding to everything at the moment!) and it just made it extra moreish!

This did result in a last minute dash, whilst brownie was in the oven to buy cream as it was calling out for it! :)


100g butter
175g caster sugar
75g brown or muscovado sugar (I used dark soft brown)
125g chocolate (plain or milk) (I used plain belgium)
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract /essence (Had run out so didn't add this!)
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder (I use bournville cocoa)
We also added 8 chopped glace cherries!


Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin. (I used removable base tin lined with a lakeland cake tin liner)

Place the butter, both sugars, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.

Remove the pan from the heat, break the eggs into the bowl and whisk with the fork until light and frothy.

Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins. (Mine took exactly 25 minutes in fan assisted)

Remove and allow to cool for 20-30 mins before cutting into wedges and serving. (Good luck waiting as smell's so good!)

Serve with cream or ice cream and plenty of fresh fruit. (I vote cream!)


  1. Anne this looks so delish and vanilla ice cream would be great alongside...mmmmm!


  2. What a delicious choccie cake, looks so rich and moist.

    Rosie x

  3. I made this exact same cake just last week, great minds think alike!

  4. Maria - Rosie - this brownie was sooooo good am definately making again! Have got stashed some 78% chocolate for next attempt!

    It kept well for about two days but best eaten warm or following day as was a little dry by friday but just used extra cream on it! :-)

    Sam - we probably made around the same time as I made it the night before good food show!

  5. I was looking for a rich chocolate cake & my search stopped here. I followed the recipe verbatim & the result was just what I had wanted -moist, fudgy & chocolety. Thanks for sharing such a good recipe.


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