My favorite resource for fabulous chocolate desserts, Marcel Desaulniers, shared this exquisite, 3 Layer Mocha Brownie Cake in Dorie Greenspan’s cookbook, Baking with Julia.
Mocha Brownie Cake
I was thrilled to see that this Tuesdays with Dorie Mocha Brownie Cake recipe was from contributing baker, Marcel Desaulniers. I have a few of his cookbooks, all full of decadent, chocolate laden desserts. I have made his Death by Chocolate Cake a couple of times…probably the most magnificent chocolate dessert I’ve ever created. This man knows his chocolate.
A Few Recipe Tips for this Mocha Brownie Cake
My chocoholic family, including a visiting mother-in-law and brother-in-law, raved about this cake.
- A thick brownie was baked in a 9 inch cake pan, then chilled. I carefully cut it into 3 relatively even slices, then filled and iced with a luscious, semi-sweet ganache.
- PRO-Tip: I use toothpicks inserted around the perimeter at two levels to guide my knife as I sliced the cake into thirds.
- Marcel suggested using a springform pan as a mold to keep the layers stacked perfectly as each was topped with ganache. A brief chilling before adding each layer helped firm up the filling.
- This technique made for a bakery worthy profile. This cake sliced neatly when chilled, but the texture was ideal at room temperature. I have a feeling this exquisite Mocha Brownie Cake will be requested again and again.
More Chocolate Cakes You’ll Love:
Chocolate cakes and chocolate chip cookies are universally loved by my family, so this blog is full of inspiration. I’d recommend this La Bete Noire, a flourless chocolate cake, this Triple Layer Chocolate Cake because 3 layers are better than two, and this Fudgy Chocolate Sheet Cake with Cocoa Icing is perfect for a crowd!
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 4 1/2 ounces semisweet chocolate, chopped
- 2 1/2 ounces unsweetened chocolate, chopped
- 3/4 stick (3 ounces) unsalted butter
- 5 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons sour cream
- 1 1/4 cups whipping cream
- 3 tablespoons unsalted butter
- 3 tablespoons sugar
- 12 ounces semisweet chocolate, chopped
- 1/4 cup hot strong brewed coffee
- Place rack in center of oven and heat to 325 degrees. Spray a 9-inch cake pan (3 inches deep) with an oil and flour cooking spray like Baker's Joy; set aside. Whisk together the flour, baking powder and salt in a small bowl and set aside.
- Put both chocolates and butter in a microwave safe bowl, and microwave for 30 second intervals, stirring occasionally, until the mixture is fully blended and smooth. Remove the pan from the heat.
- Put the eggs, sugar and vanilla in the bowl of a mixer fitted with the whisk attachment and mix on high speed 4 to 5 minutes, or until the eggs are slightly thickened and doubled in volume. Add the melted chocolate and mix at medium speed 15 seconds. Remove the bowl from the mixer and gently fold in the dry ingredients with a rubber spatula. Fold the sour cream into the batter.
- Pour the batter in the pan and smooth surface. Bake 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and cool 20 minutes. Carefully remove from pan and refrigerate, uncovered, 1 hour.
- For ganache, heat the cream, butter and sugar in a medium saucepan over medium-high heat, stirring frequently, until the sugar is dissolved and the mixture reaches a boil. Put the chocolate in a large bowl and pour in the boiling cream and hot coffee. Set aside 5 minutes then stir until smooth. The ganache must cool thoroughly. You can leave it to cool at room temperature, which should take an hour or so, or you can refrigerate it. It thickens as it cools. You want to use it when it just begins to thicken and can be poured rather than spread over the cake.
- Remove the cake from the refrigerator. With a long serrated knife, cut the cake into 3 even slices. Place the top layer, cut side down, in a 9-inch springform pan with the sides closed. Pour 1 cup ganache over, spreading it to the edges with a rubber spatula; refrigerate, uncovered, until set, 15 minutes. Top with the center layer, pressing it gently into place, and pour another cup of ganache over, spreading it to the edges; refrigerate until set. Place the last layer, cut side down, in the pan and press down firmly but carefully to position it. Refrigerate for at least an hour before frosting the exterior. Cover remaining ganache with plastic and keep it at room temperature.
- After the cake is finished chilling, run a knife around the inside edges of the cake pan and release the sides of the springform. Pour over the remaining ganache and use an offset spatula to smooth the ganache over the top and sides. Allow to set in the refrigerator or at room temperature.
The recipe can be found in the Chicago Tribune.