Both Chocolate cakes and brownies are of course taste chocolaty with
spongy textures. And both are delicious too. So what is the difference?
While almost every cake recipe
calls for the basic ingredients of baking powder and baking soda, most brownie
recipes do not. Cake recipes also call for about twice the amount of flour than
brownies and a significantly less amount cocoa. These variations made them to
taste different. Also brownies are flatter and denser than cakes. They have a cracked
top unlike cakes. Normally cakes are fluffy, soft and light.
Brownies are also considered to have a more chocolate flavor than chocolate
cakes, not only because of the way they bake, but because their recipes usually
call for more cocoa than a normal cake.
Chocolate Cake Recipe
What you'll need...
- 200g sugar
- 200g butter
- 4 medium eggs, beaten
- 170g flour
- 30g cocoa powder
- 1 tsp baking powder
- 2 tbsp milk
- 2 x 20cm (8 inch) sandwich tins
How you make it...
1. Heat oven to 190C/fan 170C/gas 5, 375F. Butter the sandwich tin and line with non-stick baking paper.
2. In a large bowl, beat together 200g butter with 200g sugar, 4 eggs, 170g flour, baking powder, milk and 30g of cocoa powder until you have a smooth, soft batter.
3. Put the mixture the tin, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until the top is a beautiful golden colour.
4. The cake should spring back when you press it. Turn it onto a cooling rack and leave to cool completely. Enjoy the Cake!
Chocolate Brownie Recipe
What you'll need...
- 175g Chocolate slabs broken up
- 175g butter, diced
- 3 medium eggs
- 250g sugar
- 75g plain flour
- 40g Cocoa Powder
- 50g chopped walnuts / peanuts (optional)
- 20 cm square cake tin
How you make it...
1. Preheat oven
to 180⁰C, gas mark 4. Grease and line the base and sides of a 20cm square cake
tin with baking parchment.
2. Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly.
3. Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in.
4. Sift in the flour and cocoa and fold in the nuts. Pour into the prepared tin, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath.
5. Cool completely in the tin (can refrigerate overnight which aids cutting) and then cut into squares or triangles. Enjoy!
2. Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly.
3. Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in.
4. Sift in the flour and cocoa and fold in the nuts. Pour into the prepared tin, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath.
5. Cool completely in the tin (can refrigerate overnight which aids cutting) and then cut into squares or triangles. Enjoy!
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