Introduction
Craving the ultimate chocolate indulgence? This triple-layer Chocolate Brownie Cake combines fudgy brownie layers, coconut-walnut filling, and silky ganache for pure dessert heaven! Who’s ready to tackle this showstopper with me?
Detailed Ingredients with measures
Brownie Layers:
8 large eggs
600 g sugar
450 g butter, melted
180 g cocoa powder, sifted
1 tsp vanilla extract
155 g all-purpose flour, sifted
½ tsp kosher salt
1 tsp baking powder
Coconut-Walnut Filling:
100 g ground walnuts
150 g coconut flakes
240 ml heavy cream
200 g sugar
3 egg yolks
5 tbsp butter, room temperature
Vanilla Mascarpone Frosting:
340 g butter, softened
225 g chilled mascarpone
250 g powdered sugar
1 vanilla bean, scraped
Pinch salt
Chocolate Ganache:
225 g semisweet chocolate, chopped
2 tbsp corn syrup
240 ml heavy cream
Prep Time
Prep Time: 45 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Yield: 1 (9-inch) layer cake
Directions
1. Prep & Base: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans. Beat the eggs and sugar until thick and smooth, then add the melted butter. Gently fold in the cocoa powder, vanilla, flour, salt, and baking powder until just combined. Divide the batter evenly between the prepared pans.
2. Bake & Cool: Bake the brownie layers for 25-30 minutes, until the edges are set and the center remains slightly fudgy. Insert a toothpick to check; it should come out with a few moist crumbs. Cool the layers completely on a wire rack.
3. Make the Filling: In a saucepan over medium heat, combine ground walnuts, coconut flakes, heavy cream, sugar, and egg yolks. Cook while stirring constantly until thickened, about 10 minutes. Remove from heat and mix in the butter. Allow it to cool.
4. Frosting Time: Beat the softened butter and chilled mascarpone together until fluffy. Gradually incorporate the powdered sugar, vanilla seeds, and a pinch of salt, mixing until creamy and smooth.
5. Assembly: Place one brownie layer on a serving plate, spread half of the coconut-walnut filling over it. Repeat with the second brownie layer and remaining filling. For the finishing touch, pour the slightly cooled chocolate ganache over the top, allowing it to drip decoratively down the sides.
Detailed Directions and Instructions
1. Prep & Base:
Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans generously to ensure easy removal. In a large mixing bowl, beat the eggs and sugar together until the mixture is thick and smooth, resembling a luscious batter. Slowly add in the melted butter, mixing well. Gently fold in the sifted cocoa powder, vanilla extract, all-purpose flour, kosher salt, and baking powder until the ingredients are just combined, ensuring a rich, chocolatey mixture. Divide the batter evenly between the prepared pans.
2. Bake & Cool:
Place the cake pans in the preheated oven and bake for 25-30 minutes. The edges should look set with a slightly fudgy center. You can use a toothpick to check for doneness; it should come out with moist crumbs, indicating a fudgy texture. Allow the layers to cool completely on a wire rack, filling your kitchen with the delightful aroma of freshly baked brownies.
3. Make the Filling:
In a medium saucepan over medium heat, combine the ground walnuts, coconut flakes, heavy cream, sugar, and egg yolks. Stir constantly while cooking this mixture until it thickens, about 10 minutes, forming a creamy filling with a beautiful texture. Once thickened, remove it from the heat and mix in the room temperature butter until melted and smooth. Let the filling cool to room temperature.
4. Frosting Time:
For the frosting, take softened butter and chilled mascarpone cheese in a mixing bowl. Beat them together until light and fluffy, creating a beautifully creamy base. Gradually incorporate the powdered sugar, scraped vanilla bean seeds, and a pinch of salt. Continue mixing until the frosting is silky and smooth, ready to envelop your cake layers.
5. Assembly:
Begin assembling your masterpiece by placing one brownie layer on a serving plate. Spread half of your coconut-walnut filling over this layer, allowing the filling to reach the edges for a visually appealing look. Take the second brownie layer and place it on top, repeating the process with the remaining coconut-walnut filling. For the grand finale, pour the slightly cooled chocolate ganache over the entire cake, enabling it to cascade down the sides in a decadent fashion.
Notes
Yield:
This recipe yields one decadent 9-inch layer cake, perfect for sharing or savouring all to yourself.
Storage:
Store the assembled cake in an airtight container in the refrigerator for up to one week. For optimal taste and texture, allow it to sit at room temperature for about 30 minutes before serving.
Flavor Variation:
Experiment with different nuts or add a hint of espresso powder to the brownie batter for an intensified chocolate flavor. You can also try adding fresh berries or a layer of chocolate chips in between the layers for an added twist.
Decorative Touch:
For a beautiful presentation, consider garnishing the top of the ganache with toasted coconut flakes or chopped walnuts just before serving. This will enhance both the texture and visual appeal of your Chocolate Brownie Cake.
Cook Techniques
Layering
Ensure each brownie layer is evenly baked before stacking. Use a leveler if necessary to achieve flat surfaces for a stable cake structure.
Cooling
Let brownie layers cool completely on a wire rack to prevent melting the frosting during assembly. This ensures a clean, well-defined look.
Making Ganache
Heat heavy cream until just boiling, then pour it over chopped chocolate. Let it sit for a few minutes before stirring until smooth.
Frosting Consistency
Aim for a creamy frosting consistency by gradually adding powdered sugar. If too thick, add a splash of milk to reach the desired texture.
Filling Technique
Spread the coconut-walnut filling evenly using an offset spatula for a smooth application between layers.
Dripping Ganache
Allow the ganache to cool slightly before pouring over the cake. This helps control the drip effect, ensuring it doesn’t run off too quickly.
FAQ
Can I use different nuts in the filling?
Yes, feel free to substitute ground walnuts with almonds or pecans according to your preference.
How do I store the Chocolate Brownie Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor.
Can I freeze the cake layers?
Yes, brownie layers can be frozen. Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months.
What if I don’t have mascarpone cheese?
If mascarpone isn’t available, you can use cream cheese as a substitute. Mix it with a bit of heavy cream to achieve a similar texture.
Is it possible to make this cake gluten-free?
Yes, replace all-purpose flour with a gluten-free flour blend that is suitable for baking.
How can I make the cake more chocolatey?
You can add chocolate chips or chunks between layers or increase the cocoa powder in the brownie batter for a richer flavor.
Conclusion
This decadent triple-layer Chocolate Brownie Cake is the ultimate dessert for chocolate lovers. With its rich brownie layers, delightful coconut-walnut filling, and velvety ganache, it’s a showstopper that’s sure to impress. Whether for special occasions or simply to satisfy a sweet craving, this cake will leave everyone longing for seconds. Don’t hesitate to share this indulgent treat with friends and family—it’s a celebration of chocolate in every bite!
More recipes suggestions and combination
Chocolate Raspberry Brownie Cake
Incorporate fresh raspberries into your brownie layers for a tangy contrast. Top with a raspberry-infused ganache for a refreshing twist.
Peanut Butter Chocolate Layer Cake
Add peanut butter layers between the brownie cakes for a deliciously nutty flavor. Finish it off with a creamy peanut butter frosting.
Mint Chocolate Chip Brownie Cake
Mix in mint extract and chocolate chips in each brownie layer. Frost with a mint-infused cream cheese frosting for a refreshing kick.
Caramel Swirl Brownie Cake
Drizzle caramel sauce between the brownie layers and swirl it into the frosting for a heavenly combination of chocolate and caramel.
Mocha Chocolate Brownie Cake
Add brewed coffee or espresso powder to the brownie batter for a rich mocha flavor. Pair it with a coffee-flavored mascarpone frosting.
Triple-Layer Chocolate Brownie Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans.
- Beat the eggs and sugar until thick and smooth, then add the melted butter.
- Gently fold in the cocoa powder, vanilla extract, flour, salt, and baking powder until just combined.
- Divide the batter evenly between the prepared pans.
- Bake the brownie layers for 25-30 minutes, until the edges are set and the center remains slightly fudgy.
- Cool the layers completely on a wire rack.
- In a saucepan over medium heat, combine ground walnuts, coconut flakes, heavy cream, sugar, and egg yolks.
- Cook while stirring constantly until thickened, about 10 minutes.
- Remove from heat and mix in the butter. Allow it to cool.
- Beat the softened butter and chilled mascarpone together until fluffy.
- Gradually incorporate the powdered sugar, vanilla seeds, and a pinch of salt, mixing until creamy and smooth.
- Place one brownie layer on a serving plate, spread half of the coconut-walnut filling over it.
- Repeat with the second brownie layer and remaining filling.
- Pour the slightly cooled chocolate ganache over the top, allowing it to drip decoratively down the sides.
