Creado con IA
Chocolate Digestive-Style Biscuit Cake
45 min 650 kcal por ración Fácil
Ingredientes
4 Raciones
- All-purpose flour150 g
- Whole-wheat flour100 g
- Unsweetened cocoa powder35 g
- Unsalted butter, softened100 g
- Light brown sugar110 g
- Large egg1 large egg
- Whole milk100 ml
- Dark chocolate, chopped60 g
- Baking powder1 teaspoon
- Salt0,25 teaspoon
Preparación
- 1
Preheat the oven to 175°C (350°F). Grease and line the base of a 20 cm (8-inch) round cake pan with parchment paper.
- 2
In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, and salt until evenly combined.
- 3
In a large bowl, beat the softened butter and light brown sugar for 2–3 minutes, until creamy and slightly lightened.
- 4
Add the egg and beat until fully incorporated, scraping down the sides of the bowl as needed.
- 5
Add the dry ingredients in three additions, alternating with the milk in two additions. Mix gently after each addition, beginning and ending with the dry ingredients. Stop mixing as soon as a thick, uniform batter forms.
- 6
Fold in the chopped dark chocolate, reserving a small amount for the top if desired.
- 7
Transfer the batter to the prepared pan and spread it into an even layer. Scatter the reserved chocolate over the surface.
- 8
Bake for 25–32 minutes, or until the edges are firm and a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
