Chocolate Brownie Cake Recipe 

Rich chocolate brownie cake with vanilla mascarpone buttercream, coconut walnut custard, and chocolate ganache.  

INGREDIENTS

For the brownie layers: – 8large egg – 3cupssugar – 16ouncesmelted butter – 1 1/2cupcocoasifted – 1teaspoonvanilla extract – 1 1/4cupfloursifted – 1/2teaspoonkosher salt – 1teaspoonbaking powder For the coconut filling: – 1cupwalnutsmeasure then finely grind in the food processor – 1 1/2cupunsweetened or sweetened coconut flake – 1cupheavy cream – 1cupsugar – 3eggs yolk – 5tablespoonsunsalted butterroom temperature For the vanilla buttercream: – 3sticksbuttersoftened – 8ozmascarpone cheesechilled – 2 1/2cupspowdered sugar – 1vanilla bean – pinchsalt For the chocolate ganache: – 8ouncessemisweet chocolatechopped – 2tablespoonslight corn syrup – 1cupheavy cream

INSTRUCTIONS

STEP-1

Preheat oven to 350°F.Add parchment paper to 3 8-inch round pans with baking spray or butter on the bottom. Mix melted butter and sugar with an electric mixer until smooth. Mix vanilla extract and eggs one at a time on low speed.  

STEP-2

Use a large rubber spatula or low-speed mixer to gently mix flour, cocoa, baking powder, and salt. Pour batter evenly into pans and bake 25–30 minutes until set. After pans cool, assemble cake.  

STEP-3

Slice pan sides to release brownie layers. Use a cake lifter to flip one brownie layer. Repeat with remaining counter brownie payers.  

STEP-4

Set aside butter, walnuts, and coconut in a large bowl for coconut filling.In a medium saucepan over low/medium heat, heavy cream, sugar, and egg yolks thicken and coat the spoon (180 degrees F.).   

STEP-5

Stir warm custard into walnut-coconut mixture to melt butter. Wait until brownies are room temperature before topping.Make vanilla mascarpone buttercream by mixing softened butter and mascarpone in a stand mixer basin with a wire attachment. Mix well on medium for 2–3 minutes.  

STEP-6

Add sugar ½ cup at a time. Add salt and vanilla bean seeds. If frosting is too thick, add tablespoons heavy cream.  

STEP-7

Mix corn syrup and chocolate in a medium bowl. Cream should simmer in a small pot on medium. Remove from heat and pour over chocolate. Wait one minute, then stir smooth. Cool to room temperature.  

STEP-8

Place the first cake layer on a dish with a cake lifter. Evenly distribute half the coconut walnut filling. Evenly coat coconut mixture with 1/3 frosting. Repeat layer 2 of brownie cake. Without coconut, icing is the third layer.  

STEP-9

Frost the sides as chocolate ganache falls evenly across the cake.Add remaining frosting and chocolate sprinkles. Let the cake chill for 2 hours before serving.  

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