Introduction
Indulge in the rich, decadent layers of a Layered Brownie Chocolate Cake — a dessert that combines the fudgy texture of brownies with the airy lightness of a cake. This show-stopping dessert is perfect for birthdays, holidays, or whenever you’re craving something truly luxurious. With multiple layers of chocolate, each bite promises a heavenly experience that will leave your guests wanting more.
The History
Layered cakes have been a staple in Western baking for centuries, evolving from simple sponge cakes to elaborate multi-tiered creations. The concept of combining brownie layers with cake is a modern twist that emerged in the late 20th century, when home bakers began experimenting with textures and flavors. This hybrid dessert blends the best of both worlds — the dense, moistness of brownies and the soft crumb of cake — creating a unique and beloved treat that’s perfect for chocolate lovers.
Ingredients Breakdown
This cake features two distinct layers — a brownie base and a chocolate cake top — along with a rich chocolate ganache and optional frosting. Here’s what you’ll need:
- Brownie Layer: Dark chocolate, unsalted butter, granulated sugar, eggs, all-purpose flour, cocoa powder, salt, and vanilla extract.
- Chocolate Cake Layer: All-purpose flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, eggs, milk, vegetable oil, and vanilla extract.
- Chocolate Ganache: Heavy cream and semi-sweet or dark chocolate.
- Optional Frosting: Buttercream or cream cheese frosting for the final layer.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
- To make the brownie layer, melt the butter and chocolate together in a double boiler or microwave. Stir until smooth.
- Add sugar and mix well. Beat in the eggs one at a time, then stir in vanilla extract.
- Sift in flour, cocoa powder, and salt. Fold gently until just combined.
- Pour the brownie batter into the prepared pan and smooth the top.
- In a separate bowl, prepare the chocolate cake batter by combining flour, cocoa powder, baking powder, baking soda, and salt.
- Mix in eggs, milk, oil, and vanilla extract until smooth. Pour the cake batter over the brownie layer.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, prepare the ganache by heating heavy cream until just simmering. Pour over chopped chocolate and stir until smooth.
- Once the cake has cooled completely, spread the ganache over the top. Add frosting if desired.
Tips
- Cool the cake completely before applying the ganache to prevent melting.
- Use room-temperature eggs and milk for a smoother cake batter.
- For a marbled effect, gently swirl the brownie and cake batters together with a knife before baking.
- If using round pans, stack the layers with ganache or frosting in between.
Variations and Customizations
- Add a layer of peanut butter or caramel between the brownie and cake layers.
- Top with sprinkles, chopped nuts, or crushed cookies for extra texture.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- For a mocha twist, add 1–2 tablespoons of instant coffee granules to the cake batter.
- Stir in chocolate chips or chunks into the brownie layer for extra richness.
Health Considerations and Nutritional Value
While this Layered Brownie Chocolate Cake is a rich and indulgent dessert, it’s important to enjoy it in moderation. Each slice contains a significant amount of sugar and saturated fat, primarily from butter, chocolate, and cream. For a healthier alternative, consider using applesauce or mashed bananas in place of some of the oil and reducing the sugar by up to 25%. You can also opt for dark chocolate with a high cocoa content to increase antioxidants and reduce added sugar.
Ingredients
Brownie Layer:
- 8 oz (225g) dark chocolate, chopped
- 1/2 cup (115g) unsalted butter
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/4 tsp salt
Chocolate Cake Layer:
- 1 1/2 cups (180g) all-purpose flour
- 3/4 cup (75g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
Chocolate Ganache:
- 1 cup (240ml) heavy cream
- 8 oz (225g) semi-sweet or dark chocolate, chopped
Directions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan or two 8-inch round pans with parchment paper.
- Melt the butter and chocolate together in a heatproof bowl over simmering water or in a microwave in 30-second intervals, stirring until smooth.
- Stir in sugar until fully incorporated. Beat in eggs one at a time, then add vanilla extract.
- Sift in flour, cocoa powder, and salt. Fold gently until just combined.
- Pour brownie batter into the prepared pan and spread evenly.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract, mixing until smooth.
- Pour the cake batter over the brownie layer.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before preparing the ganache.
- Heat heavy cream in a saucepan until it just begins to simmer. Pour over chopped chocolate and let sit for 2–3 minutes, then stir until smooth.
- Spread the ganache over the cooled cake. Optionally add a layer of buttercream or cream cheese frosting before garnishing.
FAQ
Can I make this cake ahead of time?
Yes! This cake keeps well for up to 3 days at room temperature when stored in an airtight container. You can also refrigerate it for up to 5 days or freeze it for up to 2 months.
Can I use a different type of chocolate?
Yes, you can use milk chocolate for a sweeter version or white chocolate for a different twist. Adjust the sugar in the ganache accordingly.
Can I make this cake vegan?
Yes, substitute the butter with vegan margarine, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use plant-based milk and chocolate without dairy.
Why did my layers separate?
This can happen if the cake batter is too light or the brownie batter is too dense. Try gently pressing the cake batter into the brownie layer before baking to help them bind.
