a souffle-like recipe that is dark, rich, and creamy. Vanilla ice cream should be served warm. This recipe for modified brownies uses less flour and eggs, creams the sugar, and incorporates heavy cream to produce a hybrid of a brownie and a chocolate souffle.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 1 9-inch layer cake |
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup lowfat buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups white sugar
- ½ cup butter, at room temperature
- 1 large egg
- 2 large egg whites
- 1 ½ cups seedless blackberry jam, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper.
- Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl.
- Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture.
- Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks.
- Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.
- If preferred, fill with seedless raspberry jam.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 182 mg |
| Sugars | 38 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe results in a very dense, thick cake that reminds me of gingerbread, actually. I think it’s a bit too sweet, so if I made it again I’d cut back on the sugar to 1 cup. I also didn’t use as much jam as noted for the cake–I did use the amount indicated for the batter itself, but I only had a pint jar, which is 2 cups, so I used the last 1/2 cup for the filling and it was plenty. Hubs seems to like it, and I definitely think this is a cake that needs the cream cheese frosting to complement the flavor, but it definitely makes a lot, so be aware. Thanks for the recipe!