chocolate brownie cake

Chocolate Brownie Cake that is indulgent and rich, with layers of vanilla mascarpone buttercream, coconut walnut custard and chocolate ganache

Chocolate Brownie Cake

eggs

sugar

butter

cocoa (sifted)

vanilla extract

flour (sifted)

salt

baking powder

walnuts (measure then finely grind in the food processor)

coconut flakes

heavy cream

unsalted butter (room temperature)

oz mascarpone cheese (chilled)

vanilla bean

chocolate

corn syrup

Preheat oven to 350°F.

Spray with baking spray or grease with butter the bottom of 3 8inch round pans, place parchment paper on the bottom and spray with baking spray again.

In the bowl of an electric mixer, whisk together melted butter and sugar until smooth. Add vanilla extract and each egg one at a time on low speed and whisk until well combined.

Using a large rubber spatula, or with the mixer on low speed, gently stir in flour, cocoa, baking powder and salt.

Spread batter equally into the pans and bake for 25-30 minutes until set.

Remove from oven and let cool completely into the pans before assembling the cake.

Run a knife thru the sides of the pans to release the brownie layers. Carefully, cover one pan with a cake lifter, and flip the brownie layer onto the cake lifter. Place on the counter and repeat with the remaining brownie payers.

Place butter, walnuts and coconut in a large bowl and set aside.

In a medium sauce pan, on low/medium heat, stir together the heavy cream, sugar and egg yolks until the mixture begins to thicken and coats the back of a spoon (180 degrees F.). Pour the hot custard immediately onto the walnut-coconut mixture and stir until the butter is melted. Cool completely to room temperature before topping the brownie layers.

For the Coconut Filling:

Place softened butter and mascarpone into the bowl of an electric stand mixer that has been fitted with the wire attachment. Turn the mixer on a medium setting and cream until smooth and combined, 2 - 3 minutes.

Add sugar, ½ a cup at a time. Add vanilla bean seeds and a pinch of salt and whisk until well-incorporated.

If the frosting is too thick add heavy cream one tablespoon at a time until it has reached the desired consistency.

For the Vanilla Mascarpone Buttercream:

Place the chocolate and corn syrup in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Cool to room temperature.

For the Chocolate Ganache:

Using a cake lifter, place first cake layer on a cake plate.

Top with a half of the coconut walnut filling, spread it evenly. Top the coconut mixture with 1/3 of the frosting, also spread evenly. Repeat the process with the second brownie cake layer. Third (top) layer, is covered in frosting only, no coconut mixture.

Pour the chocolate ganache on top of the cake, distribute evenly and also ice the sides of the cake while the ganache is dripping down.

Decorate with frosting if you have any remaining and chocolate sprinkles.

Chill the cake for at least 2 hours before serving.

Assemble the Cake:

Chocolate Brownie Cupcakes are delectable chocolate cupcakes with a fine crumb and smooth texture, topped with homemade chocolate brownie frosting.

Chocolate Brownie Cupcakes

box (15.25 ounces) chocolate cake mix,

box (18.3 ounces) fudge brownie mix,

eggs, (room temperature)

(296 grams) water

(207 grams) vegetable oil

½ cup (59 grams) unsweetened cocoa powder

honey

confectioners' sugar

½ cup (119 grams) heavy cream

Preheat oven and line a muffin tin with liners.

Preheat the oven to 350°F and prepare a muffin tin with liners.

Whisk together the chocolate cake mix, fudge brownie mix, eggs, water, and vegetable oil.

In a large bowl, combine the dry chocolate cake mix, dry fudge brownie mix, eggs, water, and vegetable oil. Whisk for 2 minutes, or until lumps are mostly gone.

Pour batter in the muffin tin and bake.

Pour the batter into the prepared muffin tin and bake for 18-22 minutes*.

Let cool in tin for 5 minutes after baking. Remove cupcakes from tin and let cool for another 30 minutes.

When done baking, remove cupcakes and allow to cool in the muffin tin for up to five minutes. Carefully place cupcakes on a cooling rack and cool for 30 more minutes.

Cupcakes

Mix together the butter, cocoa, honey, vanilla, and confectioners&#39; sugar. Mix on low for 30 seconds.

In the bowl of a stand mixer with the whisk attachment (a hand mixer works excellently here as well), combine room temperature butter, cocoa, honey, vanilla, and confectioners&#039; sugar.

Turn mixer on low and let it combine the ingredients for about 30 seconds.

Slowly add the cream, a little bit at a time, until the frosting reaches your desired consistency.

Slowly add the cream, a little at a time, until you reach your desired consistency. You may not need all of the cream, or you may need a little more. It can vary from season to season and kitchen to kitchen.

Spread the frosting over the cooled cupcakes.

Spread the frosting over the cooled cupcakes and serve.

Frosting

Box Fudge brownie mix

Box Chocolate cake mix

Large eggs

C. Oil

¼ C. Water

C. Heavy whipping cream

Bag Semi sweet chocolate chips

Preheat the oven to 350 degrees.

Add the ingredients for the cake into a mixing bowl, and blend on high until smooth and creamy.

Add the ingredients to a well-greased bundt pan and bake for 55 minutes.

Allow the cake to cool for 10 minutes, and turn it over onto a plate or serving tray.

Bring the cream to a boil over medium heat on the stove.

Remove the cream from the heat, stir in the chocolate chips until completely melted and smooth.

Pour the glaze over the cake before serving.

My dark chocolate brownie cake is a delicious and tender cake with moist crumbs. It&#039;s a cross between fudgy brownies and a rich chocolate cake, making it the best of both worlds!

all purpose flour

tsp baking powder

unsalted butter (cubed (12 tablespoons))

cocoa powder (sifted)

coffee

brown sugar (packed)

vegetable oil

eggs (room temperature)

yogurt

tbsp vanilla extract

semi-sweet chocolate chips ((6 ounces))

Flour and grease a 10-cup bundt pan. Set aside until needed.

Preheat the oven to 325 degrees F.

Add the butter and 4 ounces of chocolate to the top of a double boiler (or bowl set on top of a saucepan) over simmering water. Stir occasionally until the chocolate and butter has melted. Remove the pan from the heat and stir until smooth.

Add the cocoa and hot coffee to the butter mixture. Stir until smooth and well combined.

Add the granulated sugar and brown sugar and whisk to combine.

Add the oil and whisk to combine.

Add the eggs one at a time, whisking until combined.  Scrape the sides and bottom of the bowl between each addition.

Add the Greek yogurt and vanilla to the mixture and whisk until incorporated.

Add the flour, baking powder, and salt to a large bowl and whisk to combine..

Slowly fold the flour mixture into the chocolate mixture just enough to combine. Don&#39;t overmix! It&#39;s okay to see a few specks of flour.

Fold the remaining chopped chocolate into the batter.

Pour the batter into the prepared pan.

Place the bundt pan on the center rack of the preheated oven and bake for 1 hour 10 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs,

Remove the pan from the oven and place it on a wire rack to cool in the pan for 10 minutes.

Invert the cake onto the wire rack and allow it to cool fully.

Cake

Heat the heavy cream in a small saucepan (or microwave-safe bowl) and heat until very hot.  Do not scald the cream or let it boil.

Add the chocolate chips to a small bowl, then pour the heated heavy cream over the chocolate chips and let sit for 5 minutes. Do not stir.

After 5 minutes, stir the chocolate mixture until smooth.

Drizzle the chocolate ganache over the top of the cake.

Serve with homemade whipped cream or vanilla ice cream.

Ganache

This was easy to make and oh so decadent! It was a big hit in our house and I will be making it again soon.

I love the texture of this cake. The texture was just right and it the flavor was so decadent.

I was so excited to make this cake! Chocolate cake is my favorite, and it didn't disappoint! Thanks so much for sharing :)

I just love cakes like this one. It was easy to make and it was a bit hit with my book club!!

I'm a fan of cake and brownies,and it was a big hit in my household. The instructions were easy to follow and the cooking time wasn't too long.

I needed a special treat for a work potluck and found your cake recipe. Thankfully my cupboards are stocked pretty well.
I tasted a small slice when I was prepping to go and almost kept it at home. So delicious and the perfect balance of brownie and cake!

Wow, just wow! I made this chocolate brownie cake for a family gathering and it was an absolute showstopper! The rich, fudgy texture is to die for – it's like biting into a slice of heaven.

Perfect timing - I was really looking for a delicious brownie cake! This cake turned out to be so moist, as well as chocolatey - thanks for sharing the recipe!

Your recipe turned out so good.  I love how fudgy and chocolaty it was!

I serve this with double scoops of vanilla ice cream by the side. It turned out to be the best chocolate brownie cake I have ever had!

This Chocolate Brownie Cake is super easy, remarkably moist, and as delectable as it gets! Topped with a decadent chocolate ganache. One bite of this cake and it is sure to become a favorite!

Chocolate Brownie Cake Recipe

chocolate cake ((I used Duncan Hines chocolate fudge))

brownie mix (I used Duncan Hines chewy fudge)

vegetable or canola oil

sour cream

water

heavy whipping cream

bag (12 ounces semi sweet chocolate morsels)

Heat oven to 350°. Prepare a bundt pan by spraying with bakers spray or butter and flour.

In a stand mixer bowl or large bowl, pour in all cake ingredients. Start the mixer on slow and then turn up to medium and mix for 2 minutes.

Pour batter into prepared bundt pan and bake for 50 to 55 minutes.

When done baking, remove the cake and allow it to cool in the pan for 5 to 10 minutes. Then carefully turn the cake out onto a cooling rack and cool for at least 30 minutes.

Place heavy whipping cream in a large microwave-safe bowl. Heat for 2 minutes or until just boiling.

Carefully pour in chocolate morsels into the cream. Let sit for 5 minutes.

Whisk chocolate and cream until the chocolate is smooth and shiny. This takes about 1 minute.

Pour over cooled cake.

Chocolate Ganache

Beautiful shape and texture.  Perfect recipe proportions for easy modification.  I bloomed 1/4c of dark chocolate cocoa in a cup of brewed coffee because I did not have the fudge variety of mixes on hand.  Added a tablespoon extra of oil and it turned out great!

Moist, soft and sooo delicious! Made it for a party this weekend and there were no leftovers. Definitely making this again.

I love recipes that use the shortcut to make a soft and delicious cake! Making this this weekend for a gathering we're having! So fudgy!

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Chocolate Brownie Cake

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Top 5 chocolate brownie cake recipes from across the web

The most viewed chocolate brownie cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Brownie Cake

Chocolate Brownie Cupcakes

Chocolate Brownie Cake

Chocolate Brownie Cake

Chocolate Brownie Cake Recipe

The most viewed chocolate brownie cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine