Chocolate Brownie Layer Cake

Enjoy a slice of chocolate brownie-overload with this ultra-decadent dessert. This simple cake layers fudgy chocolate brownie cake with a rich chocolate ganache. An over-the-top bite perfectly paired with a hot cup of freshly brewed coffee and your favorite cake decorating magazine!

For the brownie cake:

10 tablespoons unsalted butter

1 1/4 cups granulated sugar

3/4 cup unsweetened cocoa powder, natural or Dutch-process

pinch of salt

1 teaspoon vanilla extract

2 medium eggs (cold)

1/2 cup + 2 tbs all-purpose flour



Position an oven rack in the lower third of the oven and heat to 325 degrees F.

Grease and line the bottom and sides of two 6 inch round baking pans with parchment paper.

Add enough water to a medium saucepan so that it is 1 to 2 inches deep and heat until simmering. Combine butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).

Stir the mixture until the butter has melted and warm. Remove the bowl from heat and set aside for 3 to 5 minutes until it is just warm to the touch.

Stir in the vanilla with a wooden spoon, then, slowly add eggs, one at a time, combining thoroughly after each addition.

When the batter is well mixed, add the flour and stir until incorporated, then beat with the wooden spoon or hand-held mixture for 1 minute. (The batter will be quite thick). Editor notes: Beat/mix thoroughly, you should see the batter pulling away from the sides of the bowl.

Optional: Add 1/2 cup of chopped nuts and stir to combine. Divide the mixture between the two pans evenly and spread in an even layer.

Bake for 18-20 minutes, the center should still be slightly gooey- cool in the pan for 20 minutes before removing to a rack and cooling completely.

For the ganache:

1 tsp vanilla extract

1/4 cup of salted butter (soft)


Place chocolate in a heatproof bowl and in a small saucepan, heat the milk until scalding but not boiling. Pour hot cream over chocolate and gently shake the bowl to submerge. Leave for 5 minutes and slowly stir to incorporate the chocolate. If any bits are left, heat in the microwave in 20-second increments and stir. Add coffee granules, vanilla extract, and butter, and allow to cool at room temperature before using.

To assemble. Level the brownies if needed and layer with the chocolate ganache finished with a layer of ganache and some chopped nuts. Serve warm with whipped cream!




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