CHOCOLATE BROWNIE CAKE

CHOCOLATE BROWNIE CAKE

INGREDIENTS

For the Brownie Layers:

• 8 large eggs
• 3 cups sugar
• 16 ounces melted butter
• 1½ cups cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1¼ cups flour, sifted
• ½ teaspoon kosher salt
• 1 teaspoon baking powder

For the Coconut Filling:

• 1 cup walnuts, measured and finely ground in a food processor
• 1½ cups unsweetened or sweetened coconut flakes
• 1 cup heavy cream
• 1 cup sugar
• 3 egg yolks
• 5 tablespoons unsalted butter, room temperature

For the Vanilla Buttercream:

• 3 sticks unsalted butter, softened
• 8 ounces mascarpone cheese, chilled
• 2½ cups powdered sugar
• 1 vanilla bean, seeds scraped
• Pinch of salt

For the Chocolate Ganache:

• 8 ounces semisweet chocolate, chopped
• 2 tablespoons light corn syrup
• 1 cup heavy cream

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. For the brownie layers, in a large bowl, beat the eggs and sugar together until thick and creamy. Add the melted butter and mix well. Stir in the cocoa powder, vanilla extract, flour, kosher salt, and baking powder until combined.
3. Divide the brownie batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pans.
4. For the coconut filling, in a saucepan, combine the ground walnuts, coconut flakes, heavy cream, sugar, and egg yolks. Cook over medium heat, stirring frequently, until thickened (about 10 minutes). Remove from heat and stir in the room temperature butter. Allow to cool.
5. For the vanilla buttercream, beat the softened butter and mascarpone cheese together until creamy. Gradually add the powdered sugar, vanilla bean seeds, and a pinch of salt, mixing until smooth and fluffy.
6. To assemble the cake, place one brownie layer on a serving plate. Spread half of the coconut filling over the layer, then top with the second brownie layer. Spread the remaining coconut filling on top.
7. For the chocolate ganache, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate and corn syrup in a bowl. Let sit for a few minutes, then stir until smooth. Allow to cool slightly before pouring over the cake.
8. Drizzle the ganache over the top of the cake, letting it drip down the sides. Chill in the refrigerator for about 30 minutes to set.