This is made using the same recipe as the Chocolate Toffee Brownie recipe I posted yesterday. Don’t kid yourself though, it may look like a birthday cake but it’s actually an enormous chewy, dark and delicious chocolate brownie topped with cream cheese icing. It’s worth warning people, otherwise on first bit they might think you’ve made the heaviest sponge cake in the world!!!
One word of warning: I wouldn’t recommend using the same Happy Birthday candles I did. By the time you’ve lit them all it’s a bit like a blazing inferno and they’re dripping wax all over the cake. Not the end of the world, as long as you don’t mind slightly waxy frosting…
Anyway, see the brownie recipe here. Just tip into a cake tin and cook for an extra 10 minutes.
The cream cheese frosting recipe is below:
- 200g icing sugar, sifted
- 75g unsalted butter, at room temperature
- 30g cocoa powder, sifted
- 150g cream cheese, cold
Whip up the icing sugar, butter and cocoa powder then add the cream cheese, you can still beat it a bit further but not too much or it will go runny.