Champagne Yeast Risen Hot Chocolate Brownie Cake

Decorated with melted chocolate and chocolate chips
Champagne Yeast Risen Hot Chocolate Brownie Cake

     2 sticks Melted cooled butter
    1 2/3 cups sugar
    2 eggs room temp
    2 t vanilla
    1 1/2 cups hot milk
     5 bars Lindt dark chocolate (70% +)
1 t Espresso powder

    3 cups flour
    1 pack Champagne Yeast
1 t baking soda
    1/2 t salt

Grease and flour 2 square or round pans.

Mix the flour, baking soda, salt and yeast in a bowl

Put the chocolate in a blender or Vitamix, add the hot milk and process till smooth, Add the sugar, Espresso powder and butter and process about 1 min,Test the temp of this mixture if its higher than 112oF, then wait til it goes below that, then add eggs and process.

Pour into the bowl with the flour and beat till smooth, pour into pans and let rise in the cold oven (with just the oven light on) for 30 mins.

Preheat the oven to 350oF, while the cakes are still inside.

Bake for 30 mins

Serve Hot with Ice Cream or coffee