Brownie chocolate cake

Brownie chocolate cake

Hello, Hello chocolate lovers. Today I made Brownie Chocolate Cake. NO Not A Box Mix, it's 100% Homemade, made it a little differently.

You'll be amazed at how good and moisty it is.

I used yeast for this Brownie Chocolate Cake..

Yeast???

Yes yeast!!

why?

For lighter texture and a more tender crumb structure.











You need 3 ingredients to make your starter,(Flour, warm water, and yeast) and it usually takes 24 hours for the starter to grow or shows bubbles. But here it took an hour. How? I used the microwave method.

How to raise dough in a Microwave:

1. Fill a microwave-safe glass with 1 cup of water.


2. Microwave the glass of water for two minutes.


3. Open the microwave and move the glass on the side of the microwave to make the room for the bowl of dough or starter.


4. Place the bowl of your starter and shut the door.

Leave the glass of water in the microwave with the dough or starter. The glass of water and the heat from the microwave will create a warm, moist environment that will help the dough or starter to rise faster. DO NOT TURN ON THE MICROWAVE, while the bowl inside the microwave.

Did you just started to think ,OH this hard, why should I do all that, RIGHT? and you'd do it the same regular way, or maybe you're thinking just to double up the butter quantity, or use yolk instead of egg white. Or maybe Sour Cream-Yogurt. I tried all these and they help so much in cakes to keep it moist and make it look like store-bought.

But this Brownie Chocolate Cake is Something Else...











Well this Brownie Chocolate Cake Recipe takes half an hour to one hour for the starter to show the bubbles,10 mins or less to mix, 35 mins in the oven, less than 2 mins to make the creamy chocolate glaze, and less than 1 min to drizzle the glaze on the cake.









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Brownie chocolate cake









Rich, fluffy, moist and crumbly brownie chocolate cake.



Ingredients:



For the Starter:

• 1/2 cup lukewarm water


• 1/2 cup all purpose flour


• 1 tsp active dry yeast

For the Cake:

• 1/2 cup(1 stick) unsalted butter, softened


• 2 tbsp. vegetable oil


• 2 cups sugar


• 2 large eggs


• 1 tsp vanilla extract


• 2 cups all purpose flour


• 3/4 cup unsweetened cocoa powder


• 2 tsp baking powder


• 2 tsp baking soda


• 1/4 tsp salt


• 1 cup milk


• 1/4 cup strong brewed coffee

For the creamy chocolate glaze:

• 1/4 cup heavy cream


• 1 cup semi-sweet chocolate chips


• 2 tbsp. sugar


• 2 tbsp. butter


• 1 tbsp. milk

Direction:

To make the starter: 

In a bowl add warm water, flour and yeast. Mix well, cover it using plastic wrap until bubble shows.

I used this faster method.

How to raise dough in a Microwave:

1. Fill a microwave-safe glass with 1 cup of water.


2. Microwave the glass of water for two minutes.


3. Open the microwave and move the glass on the side of the microwave to make the room for the bowl of dough or starter.


4. Place the bowl of your starter and shut the door.

To make the cake:

In a blender, cream the butter, vegetable oil and sugar until light and fluffy. Add the eggs one at a time and blend. Add the starter that you made and blend well.

In a bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Add them to the batter, alternating with the milk, coffee, and vanilla. Blend it until smooth.

Bake for 35 mins. Turn out onto wire rack to cool. top it with chocolate glaze when it's completely cool.

To make the creamy chocolate glaze:

In a bowl add the heavy cream, chocolate chips, butter, sugar and milk. Place the bowl in the microwave for 1 mins. Stir and put it back in the microwave for another 30 seconds or so until the mixture is smooth and runny.

Top the chocolate glaze immediately when the cake is cool.

Enjoy