Brownie Butter Cake

I've been baking quite a bit in the last few days.Some for baking orders(Yes,I'm doing a bit of baking for orders these days,just a tiny bit),some for friends and some for my pudding ;) He loves it when I bake and waits eagerly in front of the oven and most of the times can't wait till the baked goodie is cold enough to eat,mamma's boy there,completely :)

I had bookmarked this recipe from Rasa Malaysia since ages and kept meaning to bake it but as always something or the other pops up and it gets forgotten.Last week,I decided to bake it finally.I was slightly apprehensive with the method and after reading the comments on the post,more so.The recipe calls for baking a brownie first and then pour the cake batter on top of the hot brownie.I followed the recipe mostly,but did a few changes{notes at the end of the recipe}

If you like the combination of chocolate and vanilla,this one's a dream come true.Fudgy Brownie topped with a buttery vanilla cake,it just can't get any better!My friends with whom I shared the cake with were awed and completely bowled over.Make it as a tea-time treat and get ready for jaw-dropping reactions while you cut the cake :)

Brownie Butter Cake
Recipe Source - Rasa Malaysia

Ingredients

Brownie

Dark chocolate - 140 gms/5oz (broken into pieces)
Unsalted butter - 50gms/1/4 cup
Brown sugar - 50 gms/1/4 cup
Egg - 1
All-purpose flour - 35 gms/1/4 cup

Butter cake

Unsalted butter - 120 gms/1/2 cup
Sugar - 100gms/1/2 cup
Eggs - 2
Vanilla - 1 tsp
All-purpose flour - 120 gms/1 cup
Baking powder - 2 gms/1/4 tsp
Fresh milk - 50 ml/3 1/2 tbsp

Method

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. 

Stir in brown sugar until blended.Add in egg, mix well.

Fold in flour, mix until well combined. Pour batter into prepared pan. 

Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.Mix in vanilla.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. 

Insert a cake tester in the middle to check doneness.

Notes

• I was apprehensive to add the cake batter on top of the hot brownie.So I waited till the brownie was outside the oven and then started with preparation of the cake batter.
• The cooking time mentioned for the brownie was not enough for me,my brownie remained gooey after 15 minutes,I baked for a further 10 minutes than specified in the recipe.
• The original recipe does not call for vanilla,I added it as I was afraid if not the cake may smell eggy.
• It is easier to cut the cake when it is completely cooled.You may even refrigerate before cutting to get neat slices.

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