After Friday night’s treat I had to have a go at my own chocolate layer cake . . .
I started with Devil’s Food Brownies adapted from Mele Cotte:
½ cup chocolate chips
1 14 ounce- can sweetened condensed milk
2 Tbsp. butter
1 cup milk
1 package devil’s food chocolate cake mix
Preheat oven to 350 degrees. Grease one 9X 13 pan; line bottom of pan with waxed paper; grease the paper. Place the cake mix in a mixing bowl and set aside.
Melt chocolate, sweetened condensed milk and butter in a small pan over low heat, stirring almost constantly, until butter is melted and mixture is blended. Remove from heat.
Pour the chocolate mixture into the mixing bowl with the cake mix. Stir to combine. Continue beating as the milk is slowly drizzled into the mixer. Transfer the batter into the pan and bake for 30-40 minutes, or until a toothpick comes out cleanish (they are fudgy brownies so it won’t be totally clean).
Then I made Mocha Buttercream Frosting adapted from easy-cake-ideas.com, I made a half recipe but then had to add quite a bit more powdered sugar for it to beat up nicely.
And I made ganache from “Secrets from the Southern Living Test Kitchens” with 1 cup whipping cream and 2 cups special dark chocolate chips.
When the brownie / cake had cooled I cut the edges off, and then cut the rest in half so I had two long rectangles & a bunch of edge pieces and warmed the ganache to be spreadable. The layers went like this:
- One rectangle of brownie
- A layer of ganache
- A layer of buttercream
- All the edge pieces cut off the brownie
- More buttercream
- The 2nd rectangle of brownie
- More Ganache
What would I change? I’d make a thinner ganache (less chocolate) because even at room temperature the ganache was stiff enough to make cutting the cake really messy!