Chocolate Brownie Cake

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

We are huge chocolate lovers, and when it comes to that, we try to make the best desserts. Among our other favorite once are Triple Chocolate German Chocolate Poke Cake, Chocolate Baileys Poke Cake and Chocolate Peanut Butter Cupcakes.

Chocolate Brownie Cake

Chocolate Brownie Cake is what my chocolate dreams are made of. This cake is an ode to one of my favorite desserts which is the German Chocolate Cake. However, this Chocolate Brownie Cake is even more indulgent and rich. Layers of rich, chocolaty brownie are topped with a creamy and luxurious mascarpone cream and coconut walnut custard. Every single bite is an explosion of flavors and textures! This cake is the ULTIMATE dessert!

Why you’ll love this Chocolate Brownie Cake

• Firstly, the cake is rich, moist, and taste delicious.
• Also, it is the perfect cake for chocolate lovers.
• In addition, it’s festive and guaranteed to become a show stopper dessert.
• Coconut and chocolate mix combines well in this cake.
• Can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.

Chocolate Brownie Cake Recipe Tips:

• Firstly, use high quality chocolate and very high quality cocoa powder. Because the chocolate flavor is central here, this is how your dessert will taste.
• Don’t skip the salt – while you may skip it in other recipes, you definitely want to add it here. It’s because the salt will enhance the chocolate flavor.
• Also, ingredients should be at room temperature. For that perfect soft and moist crumb, make sure your all ingredients are at room temperature.
• You can control the sweetness level by using semi sweet or bittersweet chocolate in this recipe. However, make sure you use unsweetened cocoa powder. For ultimate chocolate flavor this is important.
• In addition, make sure you don’t over bake the layers. Since each oven is different, start checking at the 25 minutes mark. This is key to see how much more they need to be kept in the oven.
• A shortcut you can take while making this cake would be to buy the pre-made brownie mix packages. This will save you some time on the layers and it will be equally delicious. You will need 2 mixes.

Tools/Ingredients I used to make the Best Chocolate Brownie Cake:

• 8 inch round cake pans – They are of great quality and I like the size
• Baking Chocolate Bar – I use these bars for baking all the time, they have a nice chocolate flavor and the price is affordable and work great in chocolate ganache
• Unsweetened Cocoa Powder – The flavor and taste is irresistible
• Pecans – I use them in baking recipes, part of trail mixes. I didn’t use them in this recipe. However, you can substitute the walnuts with pecans if you prefer the latest more
• Sweetened Coconut Flakes – Found also in the baking section of any grocery store
• Walnuts – Can be used in trail mixes and desserts
• Piping Bags – I like using disposable piping bags
• Piping Tips Set – This is a great set at a very good price

Print

Servings: 14 servings

Chocolate Brownie Cake

Prep Time:

1 hr 50 mins

Cook Time:

25 mins

Total Time:

2 hrs 15 mins

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

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Ingredients

For the Brownie Layers:

• 8 large eggs
• 3 cups sugar
• 16 ounces melted butter
• 1 1/2 cup cocoa sifted
• 1 teaspoon vanilla extract
• 1 1/4 cup flour sifted
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder

For the Coconut Filling:

• 1 cup walnuts measure then finely grind in the food processor
• 1 1/2 cup unsweetened or sweetened coconut flakes
• 1 cup heavy cream
• 1 cup sugar
• 3 eggs yolk
• 5 tablespoons unsalted butter room temperature

For the Vanilla Buttercream:

• 3 sticks butter softened
• 8 oz mascarpone cheese chilled
• 2 1/2 cups powdered sugar
• 1 vanilla bean
• pinch salt

For the Chocolate Ganache:

• 8 ounces semisweet chocolate chopped
• 2 tablespoons light corn syrup
• 1 cup heavy cream

Instructions

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. Using a large rubber spatula, or with the mixer on low speed, gently stir in flour, cocoa, baking powder and salt.
5. Spread batter equally into the pans and bake for 25-30 minutes until set.
6. Remove from oven and let cool completely into the pans before assembling the cake.
7. 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.

For the Coconut Filling:

1. Place butter, walnuts and coconut in a large bowl and set aside.
2. 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 Vanilla Mascarpone Buttercream:

1. 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.
2. Add sugar, ½ a cup at a time. Add vanilla bean seeds and a pinch of salt and whisk until well-incorporated.
3. If the frosting is too thick add heavy cream one tablespoon at a time until it has reached the desired consistency.

For the Chocolate Ganache:

1. 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.

Assemble the Cake:

1. Using a cake lifter, place first cake layer on a cake plate.
2. 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.
3. 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.
4. Decorate with frosting if you have any remaining and chocolate sprinkles.
5. Chill the cake for at least 2 hours before serving.

Calories: 515, Fat: 36g, Saturated Fat: 19g, Cholesterol: 101mg, Sodium: 389mg, Potassium: 185mg, Carbohydrates: 54g, Fiber: 5g, Sugar: 39g, Protein: 5g, Vitamin A: 35.7%, Vitamin C: 0.2%, Calcium: 10.6%, Iron: 13.6%

Author: Catalina Castravet

Course: Dessert

Cuisine: American

Keyword: Chocolate Brownie Cake

All images and text © for Peas and Peonies, LLC.

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