For the sponge
- 200g butter, at room temperature
- 200g light muscovado sugar
- 3 large eggs
- 225g self-raising flour
- Generous pinch of salt
- 3tbsp milk
- 2tbsp cocoa powder
- 100g dark chocolate chips
For the chocolate ganache
- 200g dark chocolate chips
- 200g double cream
- Preheat the oven to 180°C/fan 160°C/Gas 4. Line the base of your brownie tin with baking paper.
- Beat the butter for a few seconds in a large mixing bowl to soften it, then add the sugar. Beat well until light and fluffy, using a hand-held electric mixer or wooden spoon. Beat in the eggs one at a time, beating well between each addition.
- Sift the flour and salt into the bowl, then fold it in gently using a large metal spoon. Do not beat the mixture at this stage. Warm the milk a little, then blend in the cocoa powder until smooth. When cooled, add to the cake mixture with the chocolate chips and stir through gently.
- Tip the mixture into the prepared tin and level the surface with a palette knife or the back of a spoon. Bake in the centre of the oven for 35-38 minutes, until risen and springy when touched lightly. Cool in the tin for 10 minutes, then carefully turn out onto a wire rack and remove the lining paper. Leave to cool completely.
- For the ganache, put the chocolate chips into a bowl. Heat the cream in a saucepan until almost boiling, then pour over the chocolate and stir well until melted and smooth. Chill until thickened, when you can then spread it over the top of the cooled cake.
Cook’s Tips: Make sure the cocoa powder is thoroughly blended with the warm milk, and completely cooled before adding to the cake mixture.