Description
Two-layer cupcake with a mega chocolate brown layer and delicate white.
Ingredients
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Flour
70 g
-
Butter
100 g
-
Brown sugar
100 g
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Chicken egg
2 piece
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Leavening agent
0.5 tsp
-
Dark chocolate
280 g
-
Flour
120 g
-
Butter
120 g
-
Brown sugar
100 g
-
Chicken egg
2 piece
-
Leavening agent
0.5 tsp
-
Milk
50 ml
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Vegetable oil
0.5 tsp
Cooking
Dark chocolate melt in the microwave in stages.
Add butter room temperature, sugar, brown sugar whipped with a mixer.
One by one add the eggs, continuing to whisk mass.
Add the flour, sifted with baking powder.
Still little mix the dough with a mixer. The chocolate layer is ready.
Rectangular cake pan (the size of my form 24*9.5 cm) grease with vegetable oil. Chocolate dough spread in the form, line the dough in the form. Bake chocolate layer in a preheated 180 degree oven for about 15 minutes.
At this time, prepare the white dough. Combine brown sugar and butter at room temperature, whipped with a mixer.
One by one add the eggs, continuing to whisk mass.
Add the flour sifted with the baking powder, and milk.
Mix the dough with a mixer until smooth.
Carefully spread the white dough on the baked chocolate layer, level the top with a spoon.
Bake the cake in a preheated 160 degree oven for about 50 minutes (baking time of the cake may vary, depending on the size of the form and characteristics of the oven). Readiness check cake with a toothpick. Give the cupcake to cool. Bon appétit!
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