If chocolate is the answer to everything, this triple chocolate brownie cake is just what we all need.
Three layers of chocolate. Period.
A cakey, fudgy brownie base topped with a layer of white chocolate ganache and a dark chocolate ganache on top.
By themselves they are good, together they are amazing.
I’m not a fan of cakey brownies, at all. The fudgier the better. The proof is in these extra fudgy walnut brownies, my go-to recipe.
But today, this chocolate brownie cake really benefits from a brownie that’s not as dense or chocolate-laden. The two extra layers of ganache more than balance everything up.
What is chocolate ganache?
Chocolate ganache is a mixture of cream and chocolate.
Hot cream is poured over chopped chocolate, usually dark, let rest a few minutes and then beaten to create a silky, creamy, shiny, delicious mixture. It can be made with different chocolate-cream ratios depending on what you want it for.
White chocolate is also used, though not being technically chocolate, it doesn’t have that shiny appearance. But it’s very yummy, that I can tell you.
There was the idea to add mint to the white chocolate layer. An intense debate took place on my Instagram stories, and people voted no mint. How can that possibly be? Beats me.
So, if you’re a chocolate mint fan, please use a teaspoon in the white chocolate ganache layer.
Keeping chocolate cakes
It is my strong opinion that chocolate cakes and desserts should be eaten the next day they are made. The flavor develops and they are so much better, mellower but with a definite presence.
Also, I like to eat them at room tº unless they need to be cold for some reason: whipped cream for example or the best chocolate ice cream ever, obviously.
You can keep them in the fridge if you need to, well wrapped, but the chocolate flavor is better enjoyed when not very cold. Exceptions abound of course, but I’m talking in general terms.
This brownie cake, in particular, is fine at room tº unless your kitchen is too hot.
I never refrigerated it and, as you can see, it cuts perfectly. Try it, you won’t regret it!.
- 3 oz 90g semi-sweet chocolate, coarsest chopped
- 1/2 cup 115g unsalted butter, at room tº
- 1 cup 200g brown sugar
- 2 eggs room tº
- 1 teaspoon vanilla extract
- 1/2 cup 70g all-purpose or cake flour
- Large pinch of ground cinnamon
- 6 oz 170g white chocolate, coarsely chopped
- 3 tablespoons 45g cream
- 1/2 to 1 teaspoon peppermint extract optional
- 5 oz 150g semi-sweet chocolate, coarsely chopped
- 6 tablespoons 80g cream
- 1 teaspoon corn syrup
- Preheat oven to 350ºF /180ºC.
- Butter or spray an 8x8 inca (20x20cm) square cake pan.
- Line it with a piece of parchment paper covering the bottom and two sides.
- Melt the chocolate in the microwave (10 second spurts and mixing it with a spoon in between) or over a pot of simmering water (the bottom of the bowl not touching the water). Reserve.
- Beat butter and brown sugar in a large bowl a few minutes, until fluffy.
- Add eggs, one at a time, beating after each addition.
- Add vanilla, melted chocolate and mix well.
- Add sifted flour and cinnamon (you can sift them directly over the chocolate mixture) and mix just until you don’t have chocolate streaks, but careful not to over mix.
- Spread into prepared pan and bake for about 20 minutes, until top is dry but it stills jiggle a bit. Let cool completely.
- Melt chocolate with cream as you did with the dark chocolate before (see above).
- Add the peppermint extract if using, and spread evenly over the brownie base.
- Let cool completely at room tº or in the fridge.
Melt semi-sweet chocolate and cream as you did with the white chocolate.
- Take out from the heat, add the corn syrup, mix well and spread evenly over the white layer.
- Let set at room tº so it stays shiny.
Take out from the pan carefully, using the parchment paper as an aid.
- Cut into squares and serve.