Chocolate Brownie Cake

If you’re looking for a dessert that brings joy to any gathering, look no further than the Chocolate Brownie Cake. This decadent treat combines layers of rich brownie with a luscious coconut filling, topped with silky chocolate ganache. It’s the perfect dessert for chocolate lovers and a guaranteed crowd-pleaser.

Why Make This Recipe

There are many reasons to make this Chocolate Brownie Cake. First, it has a wonderful combination of flavors and textures. The chewy brownie layers complement the fluffy coconut filling, and the chocolate ganache adds a shiny finish. Second, it’s a great dessert for celebrations or simply when you want to indulge yourself. Lastly, making it from scratch is surprisingly easy, and you can impress your friends and family with your baking skills.

How to Make Chocolate Brownie Cake

Ingredients:

8 large eggs
3 cups sugar
16 ounces melted butter
1 1/2 cups cocoa powder, sifted
1 teaspoon vanilla extract
1 1/4 cups flour, sifted
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup walnuts, finely ground
1 1/2 cups unsweetened or sweetened coconut flakes
1 cup heavy cream
1 cup sugar
3 egg yolks
5 tablespoons unsalted butter, room temperature
3 sticks unsalted butter, softened
8 ounces mascarpone cheese, chilled
2 1/2 cups powdered sugar
1 vanilla bean, seeds scraped
Pinch of salt
8 ounces semisweet chocolate, chopped
2 tablespoons light corn syrup
1 cup heavy cream

Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
For the brownie layers, in a large bowl, beat the eggs and sugar together until thick and creamy. Add the melted butter and mix well. Stir in the cocoa powder, vanilla extract, flour, kosher salt, and baking powder until combined.
Divide the brownie batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pans.
For the coconut filling, in a saucepan, combine the ground walnuts, coconut flakes, heavy cream, sugar, and egg yolks. Cook over medium heat, stirring frequently, until thickened (about 10 minutes). Remove from heat and stir in the room temperature butter. Allow to cool.
For the vanilla buttercream, beat the softened butter and mascarpone cheese together until creamy. Gradually add the powdered sugar, vanilla bean seeds, and a pinch of salt, mixing until smooth and fluffy.
To assemble the cake, place one brownie layer on a serving plate. Spread half of the coconut filling over the layer, then top with the second brownie layer. Spread the remaining coconut filling on top.
For the chocolate ganache, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate and corn syrup in a bowl. Let sit for a few minutes, then stir until smooth. Allow to cool slightly before pouring over the cake.
Drizzle the ganache over the top of the cake, letting it drip down the sides. Chill in the refrigerator for about 30 minutes to set.

How to Serve Chocolate Brownie Cake

Serve the Chocolate Brownie Cake chilled or at room temperature. Slice it into generous pieces and enjoy it on its own, or with a scoop of vanilla ice cream for extra indulgence. You can also add fresh berries on the side for a fruity contrast.

How to Store Chocolate Brownie Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you prefer, you can also freeze the cake. Wrap it tightly in plastic wrap and foil, and it will last in the freezer for up to a month.

Tips to Make Chocolate Brownie Cake

Make sure your ingredients are at room temperature for the best results.
Don’t overmix the batter to keep the brownies soft and fudgy.
Allow the ganache to cool slightly before pouring it over the cake for a smoother finish.
Feel free to toast the walnuts for added flavor.

Variation

You can switch up the nuts by using pecans or almonds in place of walnuts. Additionally, try adding chocolate chips into the brownie batter for an extra chocolatey flavor.

FAQs

Can I use a different type of flour?

Yes, you can use gluten-free flour if you want a gluten-free version of the cake.

Can I make this cake ahead of time?

Absolutely! You can bake the brownie layers and prepare the filling a day in advance. Just assemble the cake right before serving.

How can I make the cake less sweet?

You can reduce the amount of sugar in the brownie batter and the filling. You could also use dark chocolate for a more intense flavor, which will balance the sweetness.