Layered Brownie Cake
This layered brownie cake has two layers of fudgy brownie that is paired with rich chocolate buttercream frosting.
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Servings: 16 slices
Equipment
- 9" round cake pans (2)
- Measuring cups and spoons
- silicone spatula
- piping bag and tip (optional)
- Kitchen scale (optional)
- Parchment paper (optional)
Ingredients
For the brownie layers
- 1 cup butter (melted)
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ⅔ cup semi-sweet chocolate chips (melted, 4 ounces)
- ⅔ cup unsweetened cocoa powder (dutch process recommended)
- 1 cup all-purpose flour
For the chocolate buttercream frosting
- 1½ cups butter (softened)
- ¾ cup unsweetened cocoa powder (dutch process or regular is fine)
- 3-4 cups powdered sugar
- 2 tablespoons heavy cream (milk is OK too)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
How to make the brownies
- Preheat the oven to 350 degrees. Use the convection bake setting if you have it.
- Grease and line two 9" round cake pans with parchment paper (if you don't have parchment paper, just grease well). Set the pans aside.
- With a hand or stand mixer, mix the melted butter and sugar for 1-2 minutes on medium speed.
- Add the eggs, vanilla extract, melted chocolate and salt. Mix until combined.
- Add the cocoa powder and mix (carefully) until well combined and scrape down the bowl.
- Lastly, add the flour and mix until well-combined.
- Split the batter evenly among the two prepared cake pans. Use a kitchen scale to measure more accurately, if desired.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of the pan comes with just a few crumbs. I prefer to remove the brownies before the toothpick comes out completely clean so that you maintain that fudgy texture!
- Once fully baked, remove the brownies from the oven and allow them to cool to room temperature before removing them from the pan and assembling the brownie cake. Put them in the freezer to cool more quickly if desired,
To make the chocolate buttercream frosting
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until fluffy.
- Add the cocoa powder, heavy cream, vanilla and salt. Mix until combined.
- Add powdered sugar, 1 cup at a time, mixing well after each addition, until you have reached your desired frosting consistency (usually 3-4 cups total). Scrape down the bowl well with a large silicone spatula.
To assemble the layered brownie cake
- To assemble the layered brownie cake, place the bottom later on your serving plate or cake plate.
- Add the chocolate frosting to a piping bag with a star tip. Pipe out frosting rosettes around the edge of the bottom and center cookie. Then fill in the rest with frosting in an even layer. Gently stack the brownie layers on top of each other.
- Pipe additional rosettes around the edge of the top brownie layer and enjoy!