22 Aug 2011 7 Comments
Remember my not-so-sinful dark chocolate brownies? Well it turns out that a brownie recipe makes for a great cake!
Instead of baking the batter in a brownie tin, I used two 8″ cake tins to make a sandwich cake. I reduced the baking time to under 20 minutes as the mixture is divided in two. I also left out the chocolate chips as the filling makes the cake rich enough.
Every sandwich cake needs something yummy in the middle so here’s my recipe for chocolate butter icing (frosting).
Chocolate Butter Icing
Makes enough to cover an 8″ cake. Preparation time 5 minutes (plus time to allow butter to soften).
- 75g unsalted butter (very important that it’s unsalted!)
- A dash of vanilla extract
- One tablespoon of low/non-fat milk
- One tablespoon of cocoa powder
- 175g icing sugar
- Leave the butter out of the fridge for around 2o minutes to allow it to soften.
- Beat the butter, vanilla and milk until light and fluffy.
- Slowly add in the sugar and cocoa powder, beating all the time.
- Use the icing to sandwich the two ends of the cake together (wait until the cake is thoroughly cooled before doing this).
The result is an absolutely divine fudgey chewy rich cake (if I do say so myself).
If you’re like me, the chocolate filling will be the highlight. You can eat the cake straight after putting it together but I prefer to put it in the fridge for at least a few hours first – patience really is a virtue here as doing this allows the icing to firm up with yummy results. It tastes even better if you leave it overnight but lets be realistic here.
What’s your favourite type of cake? Any icing/frosting recipes to share?
Something to Chew Over – everyday food, just a little bit special!
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