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I use an easy ratio of 2:1:3 when I make my shortbread these days, and I find it works wonders. 200g butter, 100g sugar, 300g flour! Mix them together as per the recipe, and you have a lovely crumbly shortbread. Press them into your 9×9″ square tin– and bake! So simple. It only requires one mixing bowl and a square cake pan to make this Easy Chocolate Cake! It’s moist, rich, and topped with a silky smooth cocoa frosting. I just can’t even cope with my mini egg obsession now… it’s just grown so out of proportion but I just can’t stop! I love them too much. Sorry in advance if you don’t like mini eggs because this is probably just going to be too much!
I always use the biggest saucepan I own because I like to mix everything in the same pan to make it easier, and less washing up! You add the unsalted butter and marshmallows to the pan, and heat on a low-medium heat until the mixture is smooth and lovely. BATTER. First things first. Combine the brown sugar and granulated sugar in a large mixing bowl.Add the oil, eggs, vanilla, buttermilk and water.After the wet ingredients have been mixed together, add the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder.About now, you might be wondering about eggs. It’s nice if you can increase recipes so that you don’t have to deal with fractions of eggs—by increasing a 2-egg batter by 1 1/2 or a 3-egg batter by 1/3 or 2/3, for example—but it is not essential. Blondies have always been bit of a weird one for me, but I utterly adore these. I am definitely much more of a classic brownie lover, but I can’t imagine a triple chocolate bakewell brownie works better than these blondies – so I am rolling with it. Buttermilk:Buttermilk creates a moist yet light cake crumb. If you don’t have any on hand, you can make your own, or substitute equal amounts of plain yogurt or sour cream. No espresso powder? Bloom the cocoa powder with the hot water before adding it in! This helps create a deeper chocolate flavor without having to use espresso powder.
You could easily get pastry into the bake, but it was another element to the bake that I just couldn’t really be bothered to include – and I just wanted to get the basics of the bakewell blondie down before I experimented any more! I have a thing for blondies as they are such an easy traybake to make, but also just so good! They are fudgey, sweet, and incredibly moreish. With a custard twist, they are even better! Honestly, I know you will enjoy them. So we have all experienced the absolute wonders that are the blondies already in my blog, but I just couldn’t resist posting another one… this time?! Custard cream flavoured! The absolute best of the best in my eyes.
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Cooling the cake completely makes it easier to frost. The longer the cake is allowed to sit, the less likely the cake will crumb while you frost it. A cold cake holds together even better, so feel free to wrap the cake in plastic wrap and pop it in the freezer for 30 to 45 minutes before frosting.
I always tend to use the same tin when I bake a traybake such as a brownie, blondie or cookie bar, because I find it creates the perfect depth of bake, and it bakes perfectly every time.
FROSTING. While the cake is cooling you can whip up the frosting in the same bowl you made the batter in. The fewer the dishes the better, right?!
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