Dark Milk Chocolate Brownie Layer Cake Recipes

DARK & MILK CHOCOLATE BROWNIE LAYER CAKE

Steps:

• 1. Preheat oven to 350. Spray two 8 or 9-inch cake pans with Pam. Mix up each brownie mix separately according to directions on boxes and pour into pans.
• 2. Bake about 25 to 30 minutes checking center of brownies to make sure they are done in the center. Remove from oven. Run a knife around side of the cake pan and then let cool 10 minutes. Remove brownies from pan and let cool completely.
• 3. Frosting: Melt the butter (microwave or stove top) and stir in the cocoa. Alternately add the powdered sugar and the milk, beating to a spreading consistency. Add more milk if needed. Stir vanilla extract.
• 4. Frost brownie layers like a regular layer cake all over.
• 5. Then pat mini chips to the side of the cake with your hands. Enjoy with whipped cream or alone.

DARK CHOCOLATE GANACHE BROWNIE CAKES

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil; lightly grease.
• Heat morsels, sugar, butter and water in medium saucepan over low heat, stirring constantly, until chocolate and butter are melted. Remove from heat. Stir in eggs, one at a time, until blended. Stir in vanilla extract. Add flour and salt; stir well. Pour into prepared baking pan.
• Bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Holding sides of foil, lift brownie from pan to cutting board. Carefully remove foil and return brownie to board. Cut away 1/4-inch from each side. Cut out 15 cakes with cookie cutter, twisting gently to remove. For easier cutting, cutter can be wiped clean and/or greased lightly between cuttings. Scraps can be saved for another use, such as an ice cream topping, milkshakes or a snack. Serve cakes with Dark Chocolate Ganache.
• For Dark Chocolate Ganache: Heat cream in 2-cup microwave-safe glass measure or small bowl on high (100%) power for 30 to 40 seconds. Slowly add morsels. Cover with plastic wrap and let stand for 5 minutes. Stir well. Refrigerate any remaining ganache.

DARK CHOCOLATE BROWNIE OREO LAYER CAKE

Steps:

• **Brownie Layer:.
• Microwave butter and bittersweet chocolate in a 2-qt glass bowl on high for 1 1/2 minutes or until chocolate is melted, stirring mixture. Whisk 2 cups sugar, eggs, and vanilla extract.
• Toss together 1 tablespoon flour, walnuts (if desired), and chocolate chips.
• Stir remaining flour and salt into sugar mixture. Add walnut and chocolate chip mixture. Spread batter into a lightly greased 13x9x2-inch pan.
• Bake at 350°F for 30 to 40 minutes. Set aside to cool.
• **Oreo cookie layer:.
• Put all Oreo cookies (except 10 cookies) in blender for crumbs or crush in a ziploc bag if you prefer crumbles.
• Drizzle Hershey syrup over brownies and spread with spoon. Add Oreo cookie crumbs/crumbles. Then, drizzle more Hershey syrup over the Oreo cookie crumbs/crumbs and spread around with spoon.
• **Pudding Layer:.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes. Let stand 2 minutes. Spread over brownies.
• **Topping:.
• Add Cool Whip on top of pudding layer and top with the 10 extra cookies (whole or crumbled) and drizzle Hershey syrup for decoration (if desired).

KITTENCAL'S BEST DEEP DARK CHOCOLATE LAYER CAKE

Steps:

• Set oven to 350 degrees F.
• Line bottoms of two buttered 9-inch round cake pans with parchment paper.
• In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
• Add in eggs, one at a time, beating well after each addition.
• Beat in vanilla and coffee granules.
• Sift together flour, cocoa, baking soda and salt in a bowl.
• Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
• Divide batter between prepared pans.
• Bake for 30-35 minutes, or until cake tests done.
• Turn onto a rack and remove paper.
• Cool and frost.
• FOR FROSTING: Beat butter until creamy.
• Blend in cream and vanilla; beat until very smooth.
• Add the cocoa and icing sugar.
• Beat on high for 45 seconds.

DARK CHOCOLATE CAKE-LIKE BROWNIES

Steps:

• Melt dark chocolate bars in a double boiler until melted and add butter until melted.
• Add sugar and maple syrup and blend.
• After cool, add 3 or 4 eggs and whisk together well.
• Add 2 teaspoons vanilla.
• Add milk or half and half and whisk together well.
• In a separate large bowl, add 1/2 cup whole wheat flour and 1 1/2 cups white flour together with 1 teaspoons baking powder. Whisk until well blended.
• Add liquid ingredients from pan into the bowl of dry ingredients. Mix until well blended.
• Bake at 350 degrees in middle of oven for 20-30 minutes depending on whether you use a metal or glass pan. Metal pans cook brownies faster. A knife inserted in center should come out clean when they are done.
• For the frosting or glaze (depending on how much liquid you use) melt 4 or 5 ounces of the semi-sweet chocolate in double boiler and add sugar until dissolved. Place mixture in a mixing bowl and add evaporated milk until you get desired consistency. You can vary amount of sugar for taste.

DARK CHOCOLATE WALNUT LAYER CAKE

Steps:

• FOR CAKE:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with waxed paper. Stir chocolate in top of double boiler set over simmering water until melted. Cool.
• Sift flour and baking soda into small bowl. Using electric mixer, beat butter in large bowl until creamy. Add both sugars and beat until fluffy. Beat in eggs 1 at a time. Beat in vanilla, then melted chocolate. Add dry ingredients alternately with buttermilk in 2 additions each, beating just until blended after each addition. Mix in walnuts.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out with a few moist crumbs attached, about 20 minutes. Cool cakes in pans on racks.
• FOR ICING:
• Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar, beating until smooth. Beat in 2 tablespoons milk. Beat in chocolate. Thin with milk to spreading consistency.
• Cut around pan sides. Turn out cakes; peel off paper. Place 1 cake layer flat side down on platter. Spread 1 cup icing over. Top with second cake layer, flat side up. Spread remaining icing over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)