Often times, by combining two great components, you can create something which is greater than the sum of its parts. That was the case with this moist yellow cake .
I really do believe taste is the most paramount factor (which is why I rarely use fondant or other overly-sweet concoctions in my everyday baking), but I do have a soft spot for beautiful, visually attractive food. My Pintrerest page is filled with Japanese cute (or “Kawaii”) dishes.
So I was really in the mood to have a simple pound cake to serve with my coffee, one which won’t require hours in the kitchen, but still going to be super moist, and somewhat decadent. The end result was this brownie filled yellow cake, which combines my favorite brownie recipe (adapted from “Miette: Recipes from San Francisco’s Most Charming Pastry Shop“) and a simple super moist yellow cake.
To give the cake a twist, I decided to cut the baked brownie to little rabbits and submerge them in the yellow cake batter. You can use any cookie cutter you wish to create this effect, just make sure you thoroughly freeze the cut outs so they won’t lose their shape while baking. Alternatively, use a different, more stable (that is, less chocolate and more cocoa) brownie recipe.
Yellow cake with molten brownie center
Enough for one large pound/English cake pan
Brownie center (adapted from Miette: Recipes from San Francisco’s Most Charming Pastry Shop):
- 1 cup/120 g/3 oz. all-purpose flour
- 1 teaspoon/7.5 g/0.25 oz. baking powder
- 2 cups/450 g/1 pound high quality (70%) chopped chocolate
- 2½ cups/ 500 g/ 1 pound + 1 oz. sugar
- ¾/180 g/6 oz. cup unsalted butter
- 1 teaspoon/7.5 g/0.25 oz. vanilla extract
- Generous pinch of kosher salt
- 5 large eggs, at room temperature
- 3 cups/345 g/9 oz. cake flour
- 1 tablespoon/15 g/0.5 oz. baking powder
- 3/4 teaspoon/6 g/0.2 oz. salt
- 5 tablespoons/100 g/3.5 oz. unsalted butter, at room temperature
- 1 tablespoon pure vanilla paste/ 1 vanilla pod, seeds scraped
- 2 cups/400 g/14 oz. granulated sugar
- 1/2 cup/125 ml/4 fl oz. vegetable oil
- 3 large eggs + 4 large egg yolks, room temperature
- 1 cup/250 ml/8 fl oz. heavy cream + one teaspoon lemon juice (alternatively, use buttermilk)
Preheat oven to 350f/180c. Spray oil/ butter the pan and dust with cocoa powder. Tap excess powder and set aside.
In a double boiler/microwave safe bowl, melt the butter, chocolate, sugar and vanilla and mix until smooth. Remove from the heat. Beat the eggs in and finish with the sifted dry ingredients. Bake for 25-30 min and set aside to cool completely. Using a cookie cutter, cut out the brownie mixture to the desired shapes and freeze until firm.
to make the yellow cake, cream the butter until light and fluffy with you mixer’s paddle attachment (about 2-3 min). Rain in the sugar, then the eggs + yolks (one at a time) and beat until thoroughly combined. Increase mixer speed to medium high and slowly pour in the oil until the mixture is emulsified. Add the vanilla and salt. While the mixer is on low, add the dried ingredients in three additions, alternating with the heavy cream. Finish with the flour.
While the oven is set for 350f/180c, pour one 1/3 of the yellow cake batter into your pan. remove the frozen brownie cut outs from the freezer and tuck them in the batter. The cut-outs should be upright and squeezed against one another. Pour in the remaining cake batter (should reach 3/4 of the pan, no more), and bake for 60 min, until top is springy to the touch. Let the cake cool completely in the pan before you remove and slice it.