Double Chocolate Brownie Cake
4 Tbs. plus 1 tsp. butter, unsalted
1/4 cup flour
2 Tbs. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. salt
3 oz unsweetened chocolate, broken into 1/2-oz pieces
2 oz semisweet chocolate, broken into 1/2-ounce pieces
1 cup sugar
1 tsp. vanilla extract
1/4 cup sour cream
4 oz. chocolate chunks available at Callebaut Belgium chocolate
2 cups heavy cream
1 1/4 lb semi-sweet chocolate, chopped
1 Tbs. vanilla extract
Preheat oven to 325 degrees F.
Coat a 9-inch
round cake pan with 1 teaspoon of butter.
Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler. Cover. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in a bowl. Using an electric mixer (whip
attachment), Whisk on high speed until slightly thickened, about 1 1/2 minutes.
Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
Remove the bowl from the mixer and use a rubber spatula to thoroughly combine. Add and mix 4 ounces of chocolate chunks.
Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for about 30 minutes or until toothpick inserted in the center comes out clean.
Allow to cool in the pan at room temperature for 5 minutes. Invert cake onto a flat surface and refrigerate for 15 to 20 minutes. Remove the cake from the refrigerator and cut in half horizontally.
In a heavy saucepan place the cream and heat over medium until it just begins to boil. Stir occasionally to prevent it from burning.
remove from heat and stir in the chocolate. Stir constantly until melted and smooth. Stir in the vanilla. Strain into a bowl and refrigerate, stirring every 10 minutes, until spreadable. About 1 hour.
place one layer of cake on a serving plate and spread with 1/3 of the frosting. Turn the cake layer, bottom side up, top with the second layer and spread the remaining frosting over the top and sides of the cake. Top with chocolate curls and shavings.
Allow to set for 20-30 minutes and then refrigerate.
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