Fudgy Brownies
Brownies are layered with chocolate cream and topped with smooth chocolate ganache and a pile of fudgy brownie pieces. This cake is dense and rich like a brownie
Brownies Tips ;
For those of you who have never made brownies before, this is a fairly rare dessert.
1. Measure your dry ingredients correctly – I say this in every post, and for a reason. It’s the number one reason most recipes fail. If you use too much flour, your cake will be dry and crumbly. If you can, measure your flour and cocoa powder with a FOOD SCALE. To make sure you’re using the right amount, slowly pour the flour into a measuring cup and level it with the flat edge. If you pour the flour directly into the flour or cocoa container, it will compact into the container, which can leave you with 1/4 cup or more of extra dry ingredients.
2. Room temperature eggs – It’s important to use room temperature eggs for two reasons. The first is that there are 7 large eggs in the batter, so adding 7 COLD large eggs will result in a cold batter. When cold batter is exposed to the heat of the oven, it will take longer to reach the temperature needed to bake.
3. Beat the eggs and sugar – To continue with the previous tip, the second reason to use room temperature eggs is for the beating process. One of the steps in this recipe requires you to beat the sugar and eggs. By using room temperature eggs, the eggs and sugar can easily dissolve together. This creates a light, frothy mixture that spreads little air pockets throughout the batter. This gives the cake lift and structure.
4. Mix gently – I like to mix these cakes by hand because it’s easier to control the amount of force you apply to the batter. In other words, it’s hard to overmix by hand. Because if you overmix the batter, the cake will fall in the middle and become a bit tough. To prevent this from happening, be gentle when mixing the dry ingredients.
How to tell if the cake is done.
1. This cake is made with each layer of cake baked with a domed top and cracks all around the surface. The top should also look like a shell – like the top of a brownie.
2. For a toothpick, insert it into one of the slits in the cake. If the batter comes out shiny and runny, the cake is not done yet. If the batter comes out sticky but thick, the cake is done.
To get the most out of this recipe, use three 6-inch round cake pans. I like the layers to be thick and dense, which creates a super fudgy texture right in the middle.
For any size, be sure to coat the inside of each pan with non-stick spray and parchment paper. Because this batter is so thick, the cake will stick to the empty pan.
For chocolate lovers.
With layers of fudgy brownie cake, chocolate frosting, chocolate ganache, and a stack of brownies on top.
Brownies Cake Ingredients;
• 1 1/2 cups ( 330g ) unsalted butter
• 4 ounces semisweet chocolate, chopped
• 1 1/2 cups ( 300g ) granulated sugar
• 1 cup ( 200g ) light brown sugar, packed
• 7 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup ( 128g ) all-purpose flour
• 1 cup ( 100g ) unsweetened cocoa powder
• 1 tsp salt
Chocolate Layer
• 1 cup ( 220g ) unsalted butter, room temperature
• 4 ounces full-fat cream cheese, room temperature
• 1/2 cup ( 50g ) unsweetened cocoa powder
• 4 cups ( 480g ) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
Ganache Chocolate
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
Instructions, Brownies.
* If you plan to bake the brownies for decoration, do so first so they have time to cool and set.
* Preheat oven to 350F and prepare (3) 6-inch round cake pans or (3) 8-inch round cake pans. Coat the entire inside with a thin layer of nonstick cooking spray, then line the bottom with a round of parchment paper and line the sides with additional pieces of parchment paper. Otherwise, the cake will stick to the sides of the pan, so make sure the entire inside is lined with parchment paper.
* In a heatproof bowl, add the butter and 4 ounces of the chopped chocolate. Melt in 30-second intervals in the microwave until smooth. Set aside to cool.
* In a separate bowl, whisk together the flour, cocoa powder, and salt. Set aside.
* In a large bowl, add the sugar, vanilla, and eggs (make sure they are at room temperature). Beat vigorously with your hands or an electric mixer. Beat for about 2-3 minutes, or until the mixture is light in color and foamy/bubbley.
* Continue mixing while slowly pouring in the cold butter and chocolate. Beat until well combined.
* Add the dry ingredients and mix until combined (be careful not to overmix). The batter should be thin, but not runny.
* Spread the batter into three cake pans. For a 6-inch cake, bake for 35-40 minutes. For an 8-inch cake, bake for 30-35 minutes.
* You know the batter is ready when the center is puffed up with deep cracks all over the surface. Insert a toothpick into one of the cracks and test for doneness. The batter should come out with thick, slightly dry streaks of batter (see pictures in the post for reference).
* Let the cakes cool in the pans for about 30 minutes, then turn them out onto a cooling rack. You may need to slide a knife between the parchment paper and the inside of the pan to help them release.
* Let the cakes cool completely before assembling. To speed up the process, chill the cake in the refrigerator for about an hour.
