Chocolate Brownie Cake Recipe 

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


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



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.  


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.  


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


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.).   


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.  


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


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.  


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.  


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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