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Chocolate Brownie Cake with Mango

This chocolate cake is elevated to sublime with the addition of umami-rich miso, tangy mango, and sweet berries.


Chocolate Brownie:

1 C all-purpose flour

1/2 C cocoa

1 tsp. baking powder

1/4 tsp. salt

3/4 C canola oil

1 1/2 C sugar

2 tsp. vanilla

3 eggs plus one yolk

Chocolate-Miso Frosting:

3/4 C chocolate chips

2 Tbsp. cocoa powder

2 Tbsp. canola oil

2 tsp. miso paste

1 Tbsp. corn syrup

1/8 tsp. sea salt

Fruit Garnish:

3 mangoes, peeled and sliced

1 C blackberries

Edible flowers and micro herbs


Preheat oven to 350 degrees F.

Combine flour, cocoa, baking powder, and salt. In another bowl, whisk oil, sugar, vanilla, and eggs. Blend both mixtures together and pour into a greased baking pan.

Bake for 25 minutes. Cool brownies while making frosting.

In a sauce pan, combine chocolate chips, cocoa powder, oil, miso, corn syrup, and salt. Heat over a medium flame until just melted. Whisk until smooth.

Pour miso frosting over cooled brownie and smooth to the edges. Decorate with fruit and flowers.