Chocolate Brownie Cake

On Mondays we watch The Bachelor. And when we watch The Bachelor we eat yummy things and drink wine! Is there any other way? Especially with this season…I had no idea what to make one of those Mondays and while I was scrolling for miles on Instagram I cam across this gem on Williams Sonoma. Chocolate Brownie Cake is exactly what it tastes like. A little less dense like a cake but definitely a brownie. If that doesn’t make much sense now it will when you make it and eat the whole thing! It is a very easy dessert to whip up and will make your fellow Bachelor watchers very happy!

 

Chocolate Brownie Cake

Chocolate Brownie CakeThe secret to this rich brownie cake is good-quality chocolate with a cacao content of at least 70 percent. Here, the recipe calls for dusting the cake with unsweetened cocoa powder, but confectioners’ sugar is also good. For an extra flourish, accompany each slice with a dollop of whipped cream or a handful of fresh berries.

 

Ingredients:

  • 8 Tbs. (1 stick) unsalted butter, at room temperature, plus butter for pan
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 3/4 cup all-purpose flour
  • 4 oz. good-quality semisweet or bittersweet chocolate, coarsely chopped
  • Unsweetened cocoa powder for dusting

 

Directions:

Preheat an oven to 350°F. Line an 8-inch round cake pan with a piece of aluminum foil, allowing the edge to hang over the pan rim. Using your fingers, lightly butter the foil.

In a large bowl, using an electric mixer, beat the 8 Tbs. butter on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until well blended. Add the salt and one-third of the flour and beat well. Add the remaining flour in 2 additions, beating well after each addition.

Fill a saucepan or the bottom pan of a double boiler with about 2 inches of water and bring to a bare simmer over medium-low heat. Put the chocolate in a heatproof bowl or in the top of the double boiler and place over but not touching the simmering water. Heat the chocolate, stirring often with a silicone spatula, until melted. Remove from the heat and let cool slightly, 2 to 3 minutes. Add the melted chocolate to the cake batter and beat on medium speed until well blended and creamy.

Pour the batter into the prepared pan, smoothing the surface with the spatula. Bake until the cake is puffed and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the cake cool completely in the pan.

Using the edges of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake stand or a cake plate and peel off the foil. Turn the cake right side up. Using a fine-mesh sieve, dust the top with cocoa powder, cut into wedges and serve. Serves 8 to 10.

Easy Orange Cake

I love recipes with the word ‘easy’ in them. I also love recipes with the word ‘orange’ in them! So when I stumbled upon this gem, Easy Orange Cake, in Better Homes and Gardens One-Pan Recipes, I knew it was a go.

Most times when I make a citrus cake that has juice in the recipe i can only taste a faint bit of it. This cake, however, is as orange flavored as it gets. No lie! Perfect for after a summer bar-b-que or for breakfast! i love cake for breakfast. No judgment here!

I frosted my Easy Orange Cake with Butter Frosting and sprinkled fresh orange zest, but another option would be a dusting of powdered sugar! So good!

EASY ORANGE CAKE

Ingredients

  •  2 oranges
  • 1 1/3 c. all-purpose flour
  • 2/3 c. granulated sugar
  • 2 tsp. baking powder
  • 1/4 c. milk
  • 1/4 c. butter softened
  • 1 egg
  • 1 tsp. vanilla
  • 1 recipe Butter Frosting or powdered sugar (optional)

Instruction

  1. Preheat oven to 350F. Grease bottom of an 8-inch square baking pan. Line bottom with waxed paper or parchment paper. Grease and lightly flour pan.
  2. Remove 2 tsp. zest and squeeze 1/2 cup juice from oranges. In a medium bowl stir together flour, sugar, and baking powder. Add orange zest and juice, milk, butter, egg, and vanilla. Beat with a mixer on low until combined. Beat on medium for 1 minute. Spread batter in prepared pan.
  3. Bake 25 minutes or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool on wire rack. If desired spread with Butter Frosting or dust with powdered sugar. Makes 8 servings.

Butter Frosting

  • In a medium bowl beat 1/4 cup softened butter with a mixer on medium until smooth. Gradually add 3/4 cup powdered sugar, beating well. Beat in 2 Tbsp. milk and 1/2 tsp. vanilla. Gradually beat in 2 1/2 cups additional powdered sugar. Beat in enough additional milk to reach spreading consistency.

Nutrition Facts

  • PER SERVING 319 cal., 7g fat (4g sat. fat), 42mg chol.,144mg sodium, 62g carb., 1g fiber, 4g pro.