Chocolate Brownie Cake
A rich and decadent dessert that combines fudgy brownie layers with coconut filling, buttercream, and chocolate ganache, perfect for any occasion.
Ingredients
Brownie Cake Layers
- 8 large eggs Fresh and light, providing perfect texture.
- 3 cups sugar Amplifies the chocolate flavor.
- 16 ounces melted butter Ensures the cake is moist and decadent.
- 1.5 cups cocoa powder, sifted Heart of the cake, deeply chocolatey.
- 1 teaspoon vanilla extract Enhances the overall flavors.
- 1.25 cups flour, sifted Adds structure and slight chewiness.
- 0.5 teaspoon kosher salt Balances sweetness.
- 1 teaspoon baking powder Provides lift for a delectable crumb.
- 1 cup walnuts, finely ground Adds texture and nutty flavor.
Coconut Filling
- 1.5 cups coconut flakes (unsweetened or sweetened) Adds a tropical twist.
- 1 cup heavy cream Thick base for the filling.
- 1 cup sugar (for coconut filling) Sweetens the filling.
- 5 tablespoons unsalted butter, room temperature Adds silkiness to the filling.
Buttercream Frosting
- 3 sticks unsalted butter, softened Foundation of creamy buttercream.
- 8 ounces mascarpone cheese, chilled Adds a luxurious texture.
- 2.5 cups powdered sugar Sweetens the buttercream.
- 1 vanilla bean seeds scraped Adds aromatic depth.
- 1 pinch salt Elevates whole buttercream flavor.
Chocolate Ganache
- 8 ounces semisweet chocolate, chopped Rich chocolate for decadent topping.
- 2 tablespoons light corn syrup Adds sheen to ganache.
- 1 cup heavy cream (for ganache) Creates a smooth texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk eggs and sugar until frothy. Stir in melted butter and vanilla extract.
- Gradually mix in cocoa powder, flour, salt, and baking powder until just combined. Divide batter between pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool completely.
Coconut Filling
- Combine heavy cream and sugar in a saucepan and heat until dissolved.
- Whisk egg yolks in a bowl, temper by gradually adding warm cream mixture, then return to heat until thickened.
- Stir in finely ground walnuts, coconut flakes, and room temperature butter. Cool completely before use.
Buttercream Frosting
- Beat softened unsalted butter until smooth and creamy. Add mascarpone cheese, powdered sugar, vanilla bean seeds, and salt.
- Beat on high speed until fluffy.
Assembly
- Assemble the cake by placing one brownie layer on a serving plate.
- Spread half of the coconut filling on the first layer, then place the second layer on top and spread the remaining filling.
- Coat the entire cake with buttercream.
Ganache
- Combine chopped semisweet chocolate and light corn syrup in a heatproof bowl.
- Heat heavy cream until simmering, then pour over chocolate and stir until smooth.
Finishing
- Pour ganache over the assembled cake, allowing it to cascade down the sides. Let it set before slicing.
Notes
For enhanced flavor, use high-quality cocoa powder. Toast walnuts for added crunch. Store in an airtight container for up to 5 days, or freeze for up to 3 months.