Serves about 26 thin slices. Make the cake the day before you plan to use it.
Step 1 Making the Layers - You will need to do this for each layer of the cake (if you want 3 layers you make this 3 times):
· 1 cup (2 sticks) of unsalted butter cubed into 1Tbsp cubes
· 4 (1oz) squares unsweetened chocolate
· 2 cups white sugar
· 2 eggs beaten
· 1 cup all-purpose flower
· 1 tsp. vanilla extract
· ½ tsp. salt
Instructions: You can triple the above amounts and do it all at once or make one set at a time. If you do it all at once it will be harder to mix up and make sure it is all mixed together.
1. Preheat oven to 350 degrees F. Grease three 9” round cake pan (or as many pans as you plan to make layers) some softened butter works well and make sure to cover every inch so the brownie comes out of the pan with no problem.
2. Chop the chocolate into smaller chunks to allow the chocolate to melt faster.
3. In a saucepan over very low heat, melt the butter (mix constantly).
4. Add the chocolate and melt on very low heat being sure to mix constantly.
5. Stir in the sugar.
6. Allow the chocolate mixture to cool slightly so the eggs do not cook when they are added.
7. Add the beaten eggs into the mixture one at a time being sure to mix well after each, then stir in the vanilla.
8. In a separate bowl combine the flower and salt making sure to stir to fully combine.
9. Stir in the flower into the chocolate mixture a cup at a time.
10. Add the brownie mixture to your pan being sure smooth it out so there is an even layer (if making all 3 layers at once divide the batter evenly among the cake pans)
11. Bake in the oven 35 minutes. The Brownie layer is done when you insert a tooth pick and it comes out clean (keep in mind you do not want it to over cook as it needs to be fudgy).
12. Cool the pans on a wire rack before taking out the brownie.
13. To take out flip the pan over onto the wire rack. If it was greased well and the brownie was allowed to cool in the pan it should come right not
Step 2 Making the Frosting – This will cover the sides and top of the 3 layer cake.
· 4 (1oz) squares unsweetened chocolate
· 1 pkg. (16oz) powder sugar
· ½ cup (1 stick) butter softened
· 2 tsp. vanilla
· 1/3 cup whole milk
1. Chop the chocolate into smaller chunks to allow it to melt faster.
2. Add the chocolate to a microwave safe bowl and microwave on HIGH for 1-1/2 min., stopping to stir every 30 sec. Stir until the chocolate is completely melted.
3. Allow the chocolate to cool for 5 min.
4. Add the sugar, butter and vanilla and combined.
5. Gradually add the milk, beating constantly with a mixer on low speed until well blended.
Cover and leave the frosting at room temperature to make it easier to work with.
STOP – Do not continue on until the brownie layers are completely cooled and the frosting is completed
Step 3 Making Prepping the Cake
1. Turn one of the brownie layers upside down on a cake plate or round cake board (for plain cake board cover with aluminum foil).
2. Add about a half of cup of frosting to a piping bag.
3. Pipe a line of frosting around the top outside of the cake. This will make a well to add the Ganache filling to making sure it doesn’t spill out the sides.
Step 4 Making the Chocolate Ganache Filling – This will cover the sides and top of the 3 layer cake.
· 9 ounces of bittersweet chocolate chips or chopped chocolate
· 1 cup heavy cream
1. Place the chocolate in a medium bowl.
2. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil over the pot.
3. Pour the heated cream over the chocolate, whisk until smooth.
4. Allow the ganache to cool slightly before using.
Step 5 Putting the cake together
1. Pour some of the ganache filling onto your first layer of the cake and spread evenly out to the edges being sure to stop at the frosting line you added.
2. Put the next layer of the cake upside down over the first layer.
3. Pipe another frosting line around the outside layer of the second layer.
4. Repeat adding the ganache filling and spreading out.
5. Add the third and final layer of the brownie mixture upside down over the second layer.
6. Frost the cake and add any decorations.
TIP: When cutting be sure to use a large sharpened knife as you will be cutting through 3 layers of brownie.
DO NOT put the cake in the fridge it will get way to hard to be able to cut.