This can be made with either cake or brownies as the base. You’ll need a 9-inch round or square pan
of chocolate cake or brownies. I’ve given the recipe for a brownie base below, but for speed and convenience, a store-bought brownie mix baked in a 9-inch pan will also do the trick.
1/2 cup softened butter
1 cup of sugar
1 cup of chocolate syrup
1 cup flour
1 teaspoon baking powder
Spray a 9-inch pan with baking spray and line bottom with parchment or wax paper and spray again. Cream butter and sugar together.
Beat in eggs.
Beat in chocolate syrup.
Gradually add flour and baking powder and beat well.
Pour into prepared pan and bake at 350 degrees for about 35 to 40 minutes, or until top springs back when touched.
Allow to cool in pan.
Turn upside down onto a cutting board and remove parchment from bottom of cake, then return cake to the pan.
Meanwhile, prepare topping:
8 oz. semi-sweet baking chocolate
1 – 8 oz. package cream cheese, softened
1/2 cup strawberry or raspberry preserves
1/4 cup powdered sugar
1/4 cup white or semi-sweet chocolate
1 teaspoon butter
Melt the 8 oz. baking chocolate.
Beat cream cheese and powdered sugar together.
Mix in preserves and melted chocolate and beat until smooth.
Spread evenly over baked cake or brownies in the pan
Refrigerate for at least an hour.
Melt butter and chocolate together in a microwave.
Drizzle over top of cake and refrigerate until ready to serve.
The White Oak Inn
Proud to be the Berkshire Broad