This might not be the most gorgeous looking cake in the world, but it's rich, and moist - pure decadence. This cake is more of a celebration and special occasions cake rather than an everyday treat.
From bottom to top, starts with a brownie layer, continues with a coconut layer and ends with a blondie one. Recipe makes 24 squares.
Preheat oven at 350 F.
In a large bowl mix together:
- 1/2 cup butter cut in small pieces (at room temperature)
- 3 whole eggs
- 1/2 cup agave syrup
- pure vanilla extract
- 3/4 cup whole wheat flour pre-mixed with 1 tbsp baking powder
Mix well and divide batter in half for layer 1 (brownie layer) and 3 (blondie layer).
Layer 1:
Add 3 oz melted semisweet (or unsweetened) chocolate to half of the batter and mix until well combined.
Layer 2:
In a medium bowl mix with the electrical mixer until fluffy:
- 1/2 tub ~ 225g mascarpone cheese
- 1/2 cup agave syrup
- 1/2 cup unsweetened shredded coconut
Layer 3:
Do not add anything to this other half of the batter - this will be the blondie layer.
Assemble the cake before baking, as follows:
Pour layer 1 into a 5 x 9 inch baking pan lined with parchment paper and refrigerate for ~ 10 minute.
After 10 minutes, pour layer 2 over layer 1 and spread evenly.
Pour layer 3 over layer 2 and spread evenly without applying to much pressure.
Bake for ~40 minute until set. Let cool before cutting into squares.
Posts
You're too modest! It looks very inviting and delicious!!!!!!! Yum! Thank you for sharing!
ReplyDeleteI use normal sugar; so if I want to substitute agave syrup for sugar, do I use the same amount?
Hi Mateja,
ReplyDeleteThank you! But believe me, it tastes ten times better than it looks! :)
Agave syrup is considered to be ~ 2 times sweeter than sugar and honey, so I guess doubling the quantities would work.
Your cake sounds, and looks incredibly delicious. Love all the ingredients paired with the mascarpone. Yumm!...also, the decadent chocolate mascarpone cake in your previous post is also decadent and amazing!
ReplyDelete