Velvet Brownie Swirl Cake

If you have approximately 1 hour and 20 minutes to spend in the kitchen, Velvet Brownie Swirl Cake might be a spectacular lacto ovo vegetarian recipe to try. This recipe serves 12 and costs 78 cents per serving. One serving contains 503 calories, 7g of protein, and 12g of fat. This recipe from A Spicy Perspective requires vegetable oil, baking powder, baking soda, and white vinegar. This recipe is liked by 1378 foodies and cooks. It works well as a very affordable side dish. This recipe is typical of American cuisine. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is not so great. Brownie Swirl Cheese Cake, Gooey Red Velvet Brownie Cake, and Red Velvet Brownie Ice Cream Cake are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

3 1/2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 1/3 cups buttermilk, room temperature

4 oz. bar chocolate, chopped and melted

3 eggs, room temperature

2 1/4 cups granulated sugar

6-9 Tb. heavy cream

2 cups powdered sugar

1 Tb. vanila bean paste (or extract)

1 tsp. salt

3 Tb. unsweetened cocoa powder

4 tsp. unsweetened cocoa powder

1 1/2 tsp. vanilla extract

1 1/2 cups vegetable oil

1 1/2 tsp. white vinegar

Equipments:

hand mixer

kugelhopf pan

bowl

oven

whisk

skewers

frying pan

Cooking instruction summary:

Preheat the oven to 350 degrees F. Grease and flour a 12-15 cup bundt pan.Using an electric mixer, beat the oil, buttermilk, eggs, vinegar and vanilla on low until well combined.In a separate bowl, sift the flour, sugar, baking soda, baking powder, salt and cocoa together. Slowly add them to the wet mixture until just combined. Scrape the bowl and mix again.For the brownie batter: Separate out 1 2/3 cups batter. Whisk 3 Tb. cocoa powder and the melted chocoalte into the batter. Set aside.Pour 2/3 of the remaining velvet batter into the bundt pan.Add the brownie batter to the bundt pan and gently smooth over the top covering all areas. Do not swirl.Pour the remaining 1/3 velvet batter over the brownie batter.Bake for 55-65 minutes until set in the middle. After 55 minutes check the center with a wooden skewer. If it comes out clean, the cake is done.Allow the cake to cool for at least 20 minutes in the pan. Then carefully flip it out onto a cake plate.Allow it to cool completely before adding the glaze.For the glaze: whisk 6 Tb. of heavy cream with the powdered sugar and vanilla paste. If the mixture is too thick to pour add a little more cream, until it is thick and slow pouring.Drizzle the glaze over the top of the cake with a spoons or whisk. allow the glaze to dry before covering.

 

Step by step:


1. Preheat the oven to 350 degrees F. Grease and flour a 12-15 cup bundt pan.Using an electric mixer, beat the oil, buttermilk, eggs, vinegar and vanilla on low until well combined.In a separate bowl, sift the flour, sugar, baking soda, baking powder, salt and cocoa together. Slowly add them to the wet mixture until just combined. Scrape the bowl and mix again.For the brownie batter: Separate out 1 2/3 cups batter.

2. Whisk 3 Tb. cocoa powder and the melted chocoalte into the batter. Set aside.

3. Pour 2/3 of the remaining velvet batter into the bundt pan.

4. Add the brownie batter to the bundt pan and gently smooth over the top covering all areas. Do not swirl.

5. Pour the remaining 1/3 velvet batter over the brownie batter.

6. Bake for 55-65 minutes until set in the middle. After 55 minutes check the center with a wooden skewer. If it comes out clean, the cake is done.Allow the cake to cool for at least 20 minutes in the pan. Then carefully flip it out onto a cake plate.Allow it to cool completely before adding the glaze.For the glaze: whisk 6 Tb. of heavy cream with the powdered sugar and vanilla paste. If the mixture is too thick to pour add a little more cream, until it is thick and slow pouring.

7. Drizzle the glaze over the top of the cake with a spoons or whisk. allow the glaze to dry before covering.


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