Easy Brownie Cake
4 servings
60 minutes
Light brownie cake is the embodiment of tenderness and chocolate delight from American cuisine. This dessert became popular due to its simplicity in preparation and rich flavor. The velvety texture of the cake is achieved by combining cocoa, milk, and flour, while vanilla adds a refined aroma. A characteristic feature of this recipe is the two-layer consistency, where the bottom layer is dense and rich, while the top is soft and soaked in chocolate glaze. Such a cake pairs perfectly with a cup of freshly brewed coffee or fragrant tea and can be a great treat for cozy evenings or festive events. Brownies do not require complex ingredients but provide true gastronomic pleasure.
1
Mix milk with a glass of sugar, add cocoa powder to the mixture. Stir well (to avoid cocoa lumps).
- Milk: 1 glass
- Sugar: 1 glass
- Cocoa powder: 4 tablespoons
2
Divide the mass into two parts (not necessarily equal, the first part is slightly larger than the second).
3
Take a large portion. Add eggs and a pinch of salt to it. Mix.
- Chicken egg: 2 pieces
- Salt: pinch
4
Sift 1 cup of flour, add vanillin and baking powder, and mix the mass thoroughly. Continue mixing until the mass stops sticking to the walls.
- Wheat flour: 1 glass
- Vanillin: 10 g
- Baking powder (raising agent): 10 g
5
Add vegetable oil. 1/2 cup seems like a lot, but actually the cake won't be dry and won't be greasy! Mix.
- Vegetable oil: 0.5 glass
6
Place in the oven at 180 degrees for 20–35 minutes.
7
Check readiness with a toothpick.
8
Once the cake is ready, take it out of the oven and pour the second part (that was set aside earlier) on top.
9
Put in the oven for 5-7 minutes. The cake is ready.
