Chocolate Brownie Cake
This chocolate brownie cake is layered with fudgy brownies and spiced buttercream with caramel sauce on top.
Servings: 10
Ingredients
For the Brownie Cake
- 1 ½ cups unsalted butter diced
- 4 ounces dark chocolate chopped
- 1 cup unsweetened Dutch-processed cocoa powder
- 1 cup all-purpose flour
- 1 ½ tea baking powder
- 1 tea salt
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 tea pure vanilla extract
For the Caramel Sauce
- ¾ cup granulated sugar
- 2 tablespoon water
- 2 tablespoon light corn syrup
- ½ cup heavy cream
- 1 tea pure vanilla extract
- ½ tea salt, or to taste
- 2 tablespoon unsalted butter, softened
For the Cinnamon Spice Buttercream
- 1 cup unsalted butter softened
- 31/2 to 4 cups confectioners' sugar
- 2 tablespoon whole milk
- 1 tea pure vanilla extract
- 1 tea ground cinnamon
- ½ tea ground cardamom
- ¼ tea freshly grated nutmeg
Instructions
To Make the Brownie Cake
- Preheat the oven to 350°F. Grease and line the bottoms of three 6-inch cake pans with parchment paper and set aside.
- Place the butter and chocolate in a heat-safe bowl set over a saucepan of simmering water. Cook until the butter and chocolate melt. Stir together and set aside to cool.
- In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs and sugar until pale and frothy, 3 to 5 minutes. Add the vanilla extract and mix to combine. Pour in the cooled chocolate mister and whisk until combined. Add the cocoa mixture. Use a rubber spatula to stir the batter together until there are no visible streaks of dry flour. A few lumps are okay.
- Divid the batter evenly between the prepared pans. Bake for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs. Do not overbake.
- Allow the brownie cakes to cool on a wire rack for 30 minutes. Once the pans are cool enough to handle, run a thin knife around the inner edge of the pan and unmold the cake layers. Allow the cake layers to completely cool.
To Make the Caramel Sauce
- Place the sugar, corn syrup, and water in a heavy-bottomed saucepan and gently swirl together to combine. Bring the sugar mixture to a boil over high heat, without stirring. Cook until the bubbles begin to slow down and the sugar mixture turns a medium golden amber color.
- Remove the caramel from the heat and very carefully whisk in the heavy cream. The mixture will bubble up and steam, so use caution.
- Add in the butter, salt, and vanilla extract and mix until combined.
- Transfer the caramel to a heat-safe jar or container and allow to cool at room temperature. The caramel will thicken as it cools.
To Make Cinnamon Spiced Buttercream
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy (1 to 3 minutes).
- Stop the mixer and add 3 ½ cups of confectioners' sugar. Mix in the sugar on low speed until just combined. Add 2 tablespoons of milk, vanilla extract, and spices and mix until blended.
- Turn the mixer up to medium-high speed and mix for 3 to 5 minutes, until the buttercream is light, airy, and nearly white. If needed, add the additional confectioners’ sugar or milk until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake.
- Reduce the mixer speed to low and mix for about a minute or two to smooth out the air bubbles.
To Assemble
- Try the tops of the brownie cake layers with a serrated knife until flat. Place one layer of cake on a cake board or serving plate.
- Spread 1 cup of buttercream on top with a an offset spatula until smooth. Place the next layer on top and repeat.
- Crumb coat the cake with a thin layer of buttercream and chill in the refrigerator for about 15 mintues.
- Use the remaining buttercream to frost the cake with a thin layer of icing. Pour the cooled caramel over the top of the cake and decorate as desired.