Chocolate Brownie Cake
Prep Time
20mins
Time to Table
1hr 45mins
Servings
8
Ingredients
- 6 ounces dark baking chocolate (60-70%)
- 1/2 cup + 1 1/2 teaspoons unsalted butter, softened
- 3/4 cup + 3 tablespoons sugar
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup Daisy Cottage Cheese, blended
- 3/4 cup Daisy Sour Cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 1 1/2 teaspoons baking powder
Ingredients
- 6 ounces dark baking chocolate (60-70%)
- 1/2 cup + 1 1/2 teaspoons unsalted butter, softened
- 3/4 cup + 3 tablespoons sugar
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup Daisy Cottage Cheese, blended
- 3/4 cup Daisy Sour Cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 1 1/2 teaspoons baking powder
Directions
- Pre-heat oven to 350°F. Coat a 9-inch round cake pan with nonstick spray with flour.
- Melt butter and chocolate together in microwave, let cool, and then pour into bowl of a standing mixer fitted with a paddle attachment.
- Add sugar, turn on to medium high, and then add eggs and egg yolk one at a time, mixing well after each addition.
- Add blended cottage cheese, sour cream, vanilla and salt. Beat to combine.
- Stop mixer. Sift flour and baking powder over wet ingredients. Beat until smooth, scraping bowl as needed (about 2minutes). Batter will be thick.
- Pour into cake pan. Tap lightly on countertop to remove air pockets, if desired.
- Bake 40-50 minutes or until a toothpick inserted in center comes out with a few moist crumbs attached. Start testing at 40 minutes as the batter sets quickly.
- Let cool 20 minutes in pan. Remove from the pan and transfer to serving dish finish cooling.
- Dust with powdered sugar before serving and garnish as desired.
- Calories:335
- Cholesterol:123
- Dietary Fiber:1
- Protein:7
- Sodium:223
- Total Carbohydrate:22
- Total Fat:25