This frosting feels like magic. Despite the fact that it contains dulce de leche, full fat cream cheese and whipped cream it makes these dense brownies appear lighter than they are without any frosting.
Plus the killer combination of heavy chocolate and sweet but not sickly dulce de leche is just delicious! But you had probably figured that out already.
I’ve made these bad boys twice now and they went down a storm both times. At work they couldn’t believe they felt as light as they did and when I made them at a brunch for my friends in Sweden I got asked for the recipe straight away.
The idea for the combination of flavours and the frosting recipe is entirely my own creation, but I used my go-to brownie recipe courtesy of The Hummingbird Bakery. There is no point trying to come up with a perfect brownie recipe when it already exists.
Brownies, makes 18-20
Adapted from The Hummingbird Bakery’s wonderful recipe.
500 g caster sugar
100 g cocoa
120 g plain flour
250 g melted butter
50 g roughly chopped dark chocolate
Beat eggs and sugar fluffy and white. Add flour and cocoa, then the butter. Mix thoroughly. Fold in the nuts and chocolate and pour into a lined baking tray. Bake for 30-35 mins in 170C. Leave to cool completely.
Dulce de leche frosting, enough for one batch of brownies
200 g (half a tin) dulce de leche
200 g Philadelphia
300 ml whipping cream
Mix dulce de leche and Philadelphia in a bowl. Whip the cream in another bowl and mix into the dulce de leche mixture. Whip the mixture with an electric mixer to make it even fluffier. Place a spoonful of the frosting on each brownie. Decorate with a dusting of cocoa.
This chocolate cake is nothing new. The cake recipe is courtesy of several generations in my family and our staple chocolate cake. And although the frosting is courtesy of The Hummingbird Bakery Cookbook it reminds me of the frosting that my grandmother used to cover her chocolate cake (made from this recipe) with when I was a child. It’s not the same recipe (I know for sure she didn’t use Philadelphia in hers) but the taste is very similar.
The only reason I’m posting this cake again is that I’ve re-calculated the measurements to suit a higher cake. The ratio of cake to frosting is just perfect and to me, the cake also has the perfect height.
Chocolate cake with frosting, serves 10
600 ml (480 g) caster sugar
500 ml (300 g) plain flour
6 tbsp cocoa
4 tsp vanilla
4 tsp baking powder
200 g melted butter
300 ml just-boiled water
200 g icing sugar
75 g softened butter
30 g cocoa
150 g cream cheese, cold
Pre-heat the oven to 175C, butter and two springforms and line the bottoms with baking parchment. Mix sugar, flour, cocoa and baking powder in a large bowl. Add melted butter, vanilla, egg and water and combine. Divide the batter between the tins and bake for 25-30 minutes or until a toothpick comes out clean. Leave to cool completely.
Make the frosting: Beat sugar, butter and cocoa with an electric whisk. Add the cream cheese and beat until you have a glossy and even frosting.
Remove the cakes from the tins and remove the baking parchment. Place one cake round upside down on the cake plate and cover with half the frosting. Place the next cake round on top – also upside down – and cover with the rest of the frosting. Decorate with confetti sprinkles and serve.
We’re serious about our cakes and other baked goods in Sweden, but sometimes I roll my eyes at the names the cakes get. This cake is called ‘Success Cake’ in Swedish, don’t ask me why, and I just refuse to call it that in English, but the more describing name frosted chocolate cake with almonds, doesn’t really do it justice either.
I mean, yes, it is a frosted chocolate cake, but a very yummy one. Just go ahead and make it and see for yourself!
Frosted chocolate cake with almonds, serves 10
150 g salted butter
180 g caster sugar
1 1/2 eggs
75 ml cocoa
90 g plain flour
3/4 tbsp vanilla sugar
1 tsp baking powder
150 ml double cream
120 g caster sugar
1 1/2 tbsp golden syrup
100 g dark chocolate
75 g butter
50 g almond slivers
Preheat the oven to 175°C. Butter a normal sized baking tray.
Melt the butter in a saucepan. Remove from heat and add sugar and eggs. Mix cocoa, flour, vanilla sugar and baking powder in a bowl. Add the dry mixture to the butter mixture and incorporate well. Pour into the tin and bake in the middle of the oven for 20 minutes.
Mix cream, sugar, syrup and chocolate in a saucepan. Let it simmer until the frosting has thickened and the chocolate has melted, it takes about 15 minutes (less on a gas hob). Remove from heat and add the butter in chunks and beat it into the frosting. Pour the frosting over the cake, spread it evenly, decorate with almond slivers and place in the fridge to set.
On Sunday it was typical British weather with heavy rain and grey dull skies, so what is a girl to do when she doesn’t want to go out and get wet? She puts on her pinney of course and starts baking and spreading the lovely scent of cupcakes in the flat, and a cloud of dusty icing sugar… I have yet to learn how to make frosting without leaving the kitchen looking like it has snowed in there…
I brought these cupcakes to the office on Monday and they diappeared extremely quick, even the boys loved them and asked for the recipe! The recipe for the cake is from the Swedish blog Mumsfillibaba and the frosting is courtesy of a Swedish TV chef called Leila (but I made 1,5 batches).
Rhubarb cupcakes with cream cheese frosting, makes 18
125 g softened butter
200 ml caster sugar
150 ml milk
450 ml plain flour
2 tsp baking powder
1 rhubarb stem, sliced
90 g softened butter
750 ml icing sugar
(1,5 tsp vanilla sugar)
1,5 tbsp lemon juice (I used rhubarb purée instead)
150 g Philadelphia cheese
Place 2-3 rhubarb pieces in each cupcake case. Beat butter and sugar white and creamy. Add one egg at the time. Mix in the other ingredients and divide between the cake cases. Fill them to 2/3. Bake in 175C for 10-15 minutes. Leave to cool on a wire rack.
Beat butter, icing sugar and liquid creamy with an electric whisk. Add the cream cheese and beat until glossy. Decorate the cupcakes when cooled completely.