Brownie Cake

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 502, total fat 27 G., saturated fats 15 G., proteins 5 G., carbohydrates 67 G., fiber 3 G., cholesterol 96 mg, sodium 117 mg, sugar 54 G.

This chocolate cake was inspired by a snack brand Little Debbie "Space Brownie," a dark chocolate cake topped with vibrantly colored jelly beans, is made with a soft, super-chocolate brownie base. Topped with a silky ganache and adorned with rainbow sprinkles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brownie

2 tbsp. semi-sweet chocolate granules
110 g unsalted butter
3/4 cup light brown sugar
3/4 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup premium flour
0.5 tsp coarse salt
Special equipment: springform pan with a diameter of 25 cm.

Chocolate ganache and decoration

1 tbsp. semi-sweet chocolate granules
0.5 cups heavy cream
1/4 cup chocolate dragees in multi-colored glaze

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream, brown sugar, semi-sweet chocolate, chocolate chips (granules), dragee

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a springform pan with cooking spray.
Brownie:

Combine the chocolate and butter in a medium saucepan and melt over low heat, stirring, until smooth, about 5 minutes. Remove from heat, stir in both types of sugar, and let cool slightly.

Beat in the eggs, one at a time, and vanilla until smooth. Stir in the flour and salt until smooth (do not beat the batter). Pour the batter into the prepared pan and spread it evenly with a spatula. Bake until a toothpick inserted into the center of the brownie comes out with a few moist crumbs, about 50 minutes. Cool completely on a wire rack.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag with a measuring cup will compact the flour, resulting in dry baked goods.
Ganache and decoration:

Combine the chocolate and cream in a medium heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Heat, stirring occasionally, until the chocolate is melted and the mixture is smooth, about 4 minutes. Pour the ganache over the cooled brownie and spread it into an even, smooth layer. Immediately sprinkle with colored chocolate dragees. Refrigerate until set, about 30 minutes. Remove the outer ring from the pan. Slice the cake and serve.