Chocolate Brownie Layer Cake

Why do I call this a “chocolate brownie” layer cake, because it is dense, dark and delicious … like a chocolaty brownie, but still has the lightness of a cake.  And it fits all needs …. cupcakes?  no problem.  sheet cake?  perfect.  two layers or three layers?  it’s up to you.  If you are a frequent baker, I’m sure you have all the ingredients.  Nothing special is required.   This is a great middle-of-the-week family dessert.  So, don’t wait for a special occasion, start preheating the oven now!

I filled my cake with a Nutella Buttercream, but, of course, you could fill your cake with any filling/frosting combination you’d like.  Or just sweetened whipped cream and berries.  How can you go wrong?

CHOCOLATE BROWNIE LAYER CAKE
Bake at 350°  –  Makes one four-layer cake, or one three layer-cake and 9 cupcakes, or one two-layer cake and 15 cupcakes, or lots and lots of cupcakes!

4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3-1/2 cups sugar
3 sticks butter
3/4 cups extra-dark cocoa
1 cup hot water
1 cup prepared hot coffee
1 cup buttermilk
2 teaspoons pure vanilla extract
4 large eggs, beaten (at room temperature)

The only way to know if you have everything is to line up all your ingredients.

In a mixing bowl combine the dry ingredients:  flour, salt, baking powder, baking soda and sugar. Mix well.

 In a large saucepan, melt three sticks of butter.  Add the cocoa and stir.

Then add the hot water and hot coffee.  Bring to a boil, then turn off the heat and let cool.

OLYMPUS DIGITAL CAMERAAfter the mixture has cooled, pour it into the flour and mix well.

In another bowl, combine the beaten eggs, vanilla and buttermilk.

Mix this well and then add it to the batter until combined well, but don’t overbeat.

 Pour the batter into greased and floured tins.

This batter will make four layers, but you can decide what you are making.

I always measure to make sure my layers will be even.

Bake at 350 for about 20 to 22 minutes.  Layers should be glossy, pulled back just a bit from the sides of the pan and a cake tester should come out clean.

 

 

 

 

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NUTELLA BUTTERCREAM
Enough to fill a three-layer cake, or lots of cupcakes.

2 sticks softened butter
2-1/2 cups confectioner’s sugar
1 teaspoon pure vanilla extract
2 tablespoons (or more) light cream
1 13 oz. jar Nutella Hazelnut Spread

In a mixing bowl, beat the softened butter and confectioner’s sugar together.

Add the vanilla and enough cream to soften.

Beat in the jar of Nutella – two to three minutes.  Adjust the thickness by adding more cream, if necessary.

It should be smooth, creamy and easy to work with.  Sample when necessary.


I was making a casual dessert for dinner.  You can get as fancy as you’d like.  Hope you like it!

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