Chocolate Brownie Cake
A decadent and indulgent Chocolate Brownie Cake that combines rich brownie layers with a coconut filling and creamy vanilla buttercream.
Ingredients
Brownie Layers
- 8 large eggs Fresh and organic if possible.
- 3 cups sugar Balances the bitterness of chocolate.
- 16 ounces melted butter Provides moisture and a luscious mouthfeel.
- 1.5 cups cocoa powder, sifted Gives the cake its deep chocolate flavor.
- 1 teaspoon vanilla extract Enhances the chocolate flavor.
- 1.25 cups flour, sifted Helps form the cake’s structure.
- 0.5 teaspoon kosher salt Enhances the sweetness.
- 1 teaspoon baking powder Contributes to the cake’s rise.
- 1 cup walnuts, finely ground Adds nutty richness.
Coconut Filling
- 1.5 cups coconut flakes (unsweetened or sweetened) Provides tropical flavor.
- 1 cup heavy cream Adds richness to the filling.
- 1 cup sugar For sweetening the coconut filling.
- 3 large egg yolks Enriches the filling.
- 5 tablespoons unsalted butter, room temperature Adds creaminess.
Vanilla Buttercream
- 3 sticks unsalted butter, softened Creates a fluffy texture.
- 8 ounces mascarpone cheese, chilled Elevates the frosting.
- 2.5 cups powdered sugar Stability for the buttercream.
- 1 vanilla bean seeds scraped Infuses intense vanilla flavor.
- 1 pinch salt Balances sweetness.
Chocolate Ganache
- 8 ounces semisweet chocolate, chopped Provides a rich base for ganache.
- 2 tablespoons light corn syrup Adds gloss to the ganache.
- 1 cup heavy cream Essential for ganache.
Instructions
Prepare the Brownie Layers
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the eggs and sugar until well combined.
- Stir in the melted butter and vanilla extract.
- Gradually add the cocoa powder, flour, salt, and baking powder. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs. Let cool completely.
Make the Coconut Filling
- In a saucepan over medium heat, combine the heavy cream and sugar until dissolved. Set aside to cool.
- In a bowl, whisk the egg yolks and temper them by adding a small amount of the warm cream mixture while whisking.
- Return to saucepan and cook over low heat until thickened. Stir in walnuts, coconut flakes, and butter. Let cool completely.
Prepare the Vanilla Buttercream
- Beat the softened butter until creamy. Add mascarpone cheese and mix until combined.
- Gradually add powdered sugar, vanilla bean seeds, and salt. Beat until light and fluffy.
Assemble the Cake
- Place one brownie layer on a serving plate. Spread half of the coconut filling over it.
- Top with the second brownie layer and spread the remaining coconut filling. Frost with vanilla buttercream.
Make the Chocolate Ganache
- In a heatproof bowl, combine chopped chocolate and corn syrup. Heat heavy cream until just simmering and pour over chocolate.
- Stir until smooth and glossy, then pour ganache over the frosted cake.
Finish the Cake
- Let the ganache set for a few minutes before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Store any leftover cake in the refrigerator.