This recipe is a head-on collision between the Moist Chocolate Genoise in the Cake Bible by Rose Levy Beranbaum, and the Chocolate Chip Brownies in the 1000 Best-Ever Recipes by Martha Day.
- 230g cooking chocolate
- 236g (1cup) water
- 227g salted butter
- 6 large eggs
- 100g castor sugar
- 280g all-purpose flour
- 340g chocolate chips
Step1: Preheat oven to 180c. Place rack in such a way that the brownies will be baked in the center of the oven.
Step 10: Bake the brownies for 30-40 minutes, or until a toothpick inserted comes out clean, and a small amount of butter is bubbling on the surface.
Water Ganache :
While the cake is baking, clear the kitchen and make the ganache icing. Do not wash the saucepan yet; use it again for this. This ganache icing brings out the best flavour of the chocolate and is easy to make.
- 300g cooking chocolate
- 300g water
- 30g salted butter
Repeat steps 4 and 5 from the brownie cake, only using the above ingredients.
Chocolate Milk Glaze
Instead of glazing this brownie cake with sugar syrup, use a diluted (but still flavourful) version of the water ganache.
Step 1: Weigh 100g of the water ganache into a small pitcher/glass.
Step 5: Glaze the sides of the brownie, and repeat step 3 on its bottom side.
Decorating the Cake
Overturn the second brownie layer on top of the first one.
Tutorial and pictures courtesy of Rebekah Mui.