Death by Chocolate Brownie Cake
This cake is the ultimate chocolate experience. Brownies get baked in round cake pans, layered with chocolate ganache filling, and frosted with a rich chocolate buttercream. Warning: Die-hard chocolate fans only! It’s death by chocolate cake…in a brownie!
Find this and other fun desserts in Dorothy Kern’s new cookbook, Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S’morescake, Chocolate Chip Cookie Pie and Many More
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Death by Chocolate Brownie Cake
Death by Chocolate Brownie Cake
Author:
Serves: 12
Ingredients
- [b]Brownies[/b]
- 2 ounces unsweetened baking chocolate, coarsely chopped
- 3 ounces semisweet baking chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter
- 2 1⁄3 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 1⁄3 cups all-purpose flour[br][br]
- [b]Filling[/b]
- 1 1⁄2 cups walnuts, divided
- 1 3⁄4 cups semisweet mini chocolate chips, divided
- 1⁄2 cup heavy whipping cream[br][br]
- [b]Frosting[/b]
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups powdered sugar
- 1⁄2 cup unsweetened cocoa powder
- 1⁄4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 to 4 tablespoons heavy whipping cream, as needed
Instructions
- To make the brownies, preheat the oven to 350°F. Butter and flour two 9-inch round pans and line the bottoms with parchment paper. Then butter and flour the parchment. (You can also use the cooking spray with flour in it.)
- Place the two baking chocolates and butter in a large, microwave-safe bowl.
- Microwave on high power for 2 to 3 minutes, stirring every 30 seconds, until the
- chocolate is smooth.
- Stir in the sugar.
- Add the eggs, vanilla, salt, and cocoa, and stir well.
- Add the flour and stir carefully.
- Divide the batter between the pans and spread to the edges (batter will be
- thick).
- Bake for 21 to 25 minutes, until a toothpick inserted 2 inches from the edge of the pan comes out with just a touch of crumbs.
- Set pans on a wire rack to cool completely before removing brownies from pans.
- To make the filling, spread the walnuts on a cookie sheet and toast in the 350°F oven for 3 to 5 minutes, stirring every minute, until toasted. Do not walk away from the oven; they can burn quickly. Place in a bowl and set aside.
- Bring 1 inch of water to a boil in a small pan.
- Place 1 cup of the mini chocolate chips and the heavy whipping cream in a bowl that will fit on top of the pan but not touch the water.
- Stir until the mixture is melted and smooth.
- Remove from the heat, let sit at room temperature for about 15 minutes, then refrigerate until thick enough to spread, 30 to 40 minutes.
- To make the frosting, with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on low until smooth.
- Slowly beat in the powdered sugar until crumbly.
- Beat in the cocoa, salt, and vanilla. Add the heavy whipping cream, 1 tablespoon at a time, until you reach your desired consistency.
- Finely chop the toasted walnuts.
- Place half the frosting in a pastry bag fitted with a large round tip or a 1M tip.
- Place the first brownie layer on a cake stand and pipe frosting around the edge,
- creating a barrier for the filling.
- Place the filling in the center and spread to the edges. Sprinkle with 1⁄3 cup of the chopped walnuts.
- Place the second brownie layer on top of the first. Frost the top and sides with the frosting.
- Place the remaining walnuts around the edges.
- Pipe a border around the top of the cake and fill the center with the remaining 3⁄4 cup mini chocolate chips.
- Refrigerate for at least 30 minutes before serving. Store loosely covered at room temperature; the cake will stay fresh up to 5 days.
Notes
Try using pecans or cashews instead of the walnuts, or you can leave them out altogether!
