White chocolate and brownie layered Cake is exactly that! Brownie at the bottom and white chocolate on top. It tastes absolutely divine. The sweet white chocolatey taste goes very well with bitter sweet brownie.

But as with every good cake, it has some downfalls too.

1. The white chocolate batter takes a very long time (90 min) to bake. While the brownie is done in 30 min. So to counter this, I suggest to use a wider baking pan like a round or square pan.

2. Because the chocolate content is extremely high in this recipe, the cake needs to be warmed up every time before eating coz chocolate solidifies at cooler room temperatures.

All said and done, Its taste makes all this effort worth its while. Here is the recipe-

For the Brownie-

3/4 cup All purpose Flour

1/2 cup unsalted Butter

1/2 tightly packed Brown Sugar

8 oz dark Chocolate (70% cocoa)

3 large Eggs

pinch of Salt

2 tsp pure Vanilla Extract

 

For White Chocolate Cake

1 and 1/4 cup All purpose Flour

1/4 plus 1/8 cup Sugar

3 large Eggs

10 oz White Chocolate

1 and 1/4 tsp Baking powder

pinch of Salt

2 tsp pure Vanilla Extract

 

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19 Comments

  1. Shilpa

    hi…

    I love your blog & your unique presentation of true flavors !! Today i baked this gorgeous beauty , the taste was divine :).

    But experienced two problems… I set the oven temp after pouring whilte batter for the said time (65 min) in recipe but cake was already ready at 45 min and that it was little over baked . Did i overbaked it ?
    Secondly while cooling the centre of the cake got deflated :(… I followed the recipe to T , don’t know where i made a mistake. I want to bake this again … Pls help me !

    • Thank you for the feedback Shilpa :). Did u reduce the temp of the oven to 325F after baking the brownie part? Then you have to wait for 2 minutes and then start folding the flour with the batter. So that by that time oven comes down to 325F.

      • Shilpa

        Yes I did same … Still couldn’t figure out what went wrong ..:( . The Centre of the cake went down after cooling & cake become too dry ..

        • If ur ingredients were in the exact quantity as mentioned and u followed the method exactly as mentioned then I see only one issue. Your oven runs a little hot. If u have an oven thermometer u could check that or else I would suggest baking the brownies at 330F and cake at 305F. This cake is anything but dry. Also after you turn off the oven, keep the cake in the oven itself for few minutes to avoid sudden change in temp. Hopefully this should solve the problem. If at any time you feel ur cake has baked before the time mentioned, please turn off the oven without waiting.

  2. shanayatales

    This looks delicious – as always! You are one terrific combination- good food and amazing photography!

  3. Nidhi… Many many congratulations… It was so amazing to see you doing this wonderful work yaar..I am gonna try this one and many more of your recipes now…hatts off!!!

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