THE DAIRY KITCHEN
Black and White Brownie Cake
By THE DAIRY KITCHEN
Serves
10
Difficulty
Easy
Preparation
25 MINS
Cooking
1 HR 0 MINS
This celebratory cake is ideal for all occasion.
Ingredients
Cream cheese swirl
250g packet cream cheese1x 200ml tub sour cream
1 egg
1/2 cup caster sugar
2/3 cup dark chocolate chips
Brownie cake
175g good-quality dark chocolate175g unsalted butter
1 tsp vanilla extract
1/4 cup brandy
3 eggs, beaten
1 cup firmly packed dark brown sugar
1 cup caster sugar
1 1/2 cups plain flour
1 tsp baking powder
Method
- Beat together cream cheese, sour cream, egg and 1/2 cup sugar together with an electric beater until well combined. Stir in choc chips. Set aside.
- Stir chocolate, butter, vanilla and brandy in a glass bowl over a pot of simmering water, (the bowl musn't touch the water) until smooth. Remove from heat.
- Whisk eggs and sugars together until combined, then whisk into chocolate mixture. Sift in the flour and baking powder. Stir until just combined.
- Dollop chocolate and cream cheese mixtures alternately into a lined 24cm springform pan. Use a butter knife or metal skewer to swirl the mixture. Bake at 180°C for 1 hour or until the cake starts to shrink away from the sides of the pan. Cool slightly before removing the outer ring from the pan. Slide onto a serving platter and dust with cocoa before serving with thick cream.
