Two-Toned Chocolate Butter Cake
- 5 oz. dark chocolate, broken into pieces
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 egg, room temperature
- 1/4 cup all-purpose flour
Butter Cake Layer:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 cup all-purpose flour
- 1/4 tsp. baking powder
- 3 tbsp. almond milk
Preheat oven to 350 degrees F. Line a 4x8-inch loaf pan with tin foil and set aside.
In a small saucepan, melt the chocolate and butter together. Remove form the heat and allow to cool for a few minutes, as not to scramble the egg when you add it in.
Once the chocolate mixture has cooled a bit, cream in the brown sugar. Then add the egg and mix well to combined. Lastly, add in the flour and pour into the prepared loaf pan. Bake for 15 minutes.
While the brownie layer is baking, prepare the butter cake. In a large bowl, cream together the butter and sugar until light and creamy. Add in the eggs, one a time, mixing well after each addition. Whisk in 1 tbsp. of the milk, then half of the flour and baking powder. Add in another tbsp. of milk, the rest of the flour and baking powder, then the last tbsp. of milk.
After the brownie layer has baked for 15 minutes, pour the butter cake mixture directly on top and place back in the oven, baking for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing and serving. Will last for up to 5 days in an airtight container.
Recipe adapted from Brownie Butter Cake