We’re constantly amazed by the number of creative recipe submissions that are sent to us at British Corner Shop HQ, it proves that the British truly do love a good bake-off! To rejoice in all things baking (and eating) – we’ve teamed up with star baker Katie Glover (winner of our Afternoon Tea & Treats competition) all the way from Australia to share her ultimate show-stopper with you all.
We don’t usually say that something is too good to eat, but even we think you’ll agree that this is something of a work of art. As you can see, this isn’t your average chocolate cake (insert long breath), this is a tower of gooey brownie encased in a creamy white chocolate butter icing, topped with a melted chocolate drizzle and the most moreish of macarons you will ever taste – fact.
Quite clearly, this isn’t your everyday tray-bake – but with Easter just around the corner, we thought this merited an excuse to go the extra mile in the kitchen. There are four components to this cake, so a little time and patience is required – however, with an end result like this, we think it’s justified, just for the culinary praise afterwards.
So, if you fancy embracing the challenge – let us know by tagging us in your photos using #BritishHappiness. Alternatively, send your pictures to email@example.com.
Chocolate Macaron Brownie Cake
Brownie Cake Ingredients
400 g quality dark chocolate (70%)
500 g unsalted butter
160 g quality cocoa powder
130 g plain flour
2 teaspoon baking powder
700 g caster sugar
8 large free-range eggs
White Chocolate Buttercream Icing Ingredients
230g unsalted butter, softened to room temperature
170g white chocolate
240g confectioners’ sugar
60ml double cream
1 teaspoon vanilla extract
125g ground almonds
200g icing sugar
3 egg whites
2 tbsp caster sugar
pinch pink food colouring
200g dark chocolate
200ml double cream
15g unsalted butter
Chocolate Drizzle Ingredients
100g dark chocolate
75ml double cream
For the brownie cake;
Preheat the oven to 180°C/350°F/gas 4. Line two 8-inch round baking tins with greaseproof paper.
Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water until melted, stirring regularly.
Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
Add the dry ingredients to the chocolate and stir together well. Beat the eggs, then mix in until you have a silky consistency.
Split the brownie mix into the two baking tins, and place in the oven for around 25 minutes. You don’t want to overcook them, so unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.
Allow brownie to cool fully for at least 1-2 hours before icing.
For the buttercream icing;
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar. Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract and salt. Beat for 1 minute until combined.
Spread half the icing over one of the brownie cakes and sandwich them together. Spread the remaining icing around the sides of the cake, using a palette knife to cover the entire cake with a thin layer of the icing.
Put the cake in the fridge whilst making the macarons
For the macarons;
Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
Gently fold in the food colouring, blended ground almonds and icing sugar until the mixture resembles shaving foam.
Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
Meanwhile, preheat the oven to 160C/315F/Gas 2½.
Bake the macarons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
For the chocolate filling;
Heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
Use the filling to sandwich the macarons together, then chill in the fridge for 30 minutes.
For the drizzle;
Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little – you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake.
When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon – start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too.
Decorate the top of the cake with macarons, adding some around the base along with some crumbled macaron shell.