I know I’ve vouched to stick to baking muffins, but it does get boring after a while. Experimenting with other bakes could be fun too.. until you fail. So basically, out of the maybe 5 times I tried baking pound cakes, only ONE is successful. Now what might be the reason…?
I decided it might actually be cos of my small oven. Maybe it’s not powerful enough to handle baking an entire pound cake. The outer part could be done, but the inside would be undercooked. But if I were to leave it longer, the outer part would be burnt. Frustrating? YOU BET! There were a few times when I was so close to throwing my pound cake tin into the bin. Ok make it the fire, and not before smashing it rotten with a hammer!
And then I saw these baby pound cake tins at the supermarket. HOW CUTE ARE THEY?!
So I bought 2, came home to measure their proportion in relation to the normal-sized one, and concluded that one big pound cake tin is equivalent to 6 mini ones. Now, it requires more calculation if I were to divide every recipe by 3 times, so I went to buy one more mini tin. Halving the ingredients is definitely easier!
So I started searching for pound cake recipes again.. I just couldn’t give up so easily. And since I’ve some colleagues who kept requesting for chocolate bakes, I found a butter brownie recipe. It looks interesting cos there are 2 layers to it, so my competitive streak crept in and I decided to try that!
It wasn’t easy trying to gauge the reduction in time from a normal sized pound cake to 3 mini ones. My conclusion is, 25 minutes seems adequate. A normal pound cake requires 55 minutes in the oven.
Why do cakes all ‘open mouth’ when they are baked? It’s really ugly….
This is what these tiny things look like out of the tins. They come out very easily, sparing me the hassle of trying to get the cake out of the tin due to it sticking to the sides.
I let them cool for about 10 minutes and I just couldn’t wait any longer to cut them up! I just had to see if the butter and brownie layers were separated nicely.
Quite a good job! Love that they were separated nicely! They passed the looks department, but I feel that the taste has some room for improvement.
The butter taste is overpowered by the brownie’s. So if I were to try it again, I could either:
1) Increase the amount of butter, or
2) Use milk chocolate bits instead of dark chocolate as the latter has a very strong taste.
Get the recipe at: