Chocolate Brownie Cake With Double Chocolate Frosting Recipes

DOUBLE CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

EASY MILK CHOCOLATE FROSTING FOR BROWNIES

Steps:

• Melt butter in a small saucepan.
• Add cocoa and remove pan from heat.
• Stir in remaining ingredients until smooth.
• Spread over brownies.

CHOCOLATE BROWNIE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 10 cup bundt pan.
• In a large bowl, beat both mixes, eggs, oil and water until mostly smooth. Stir in the mini chocolate chips.
• Pour into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool for 10 minutes before inverted the cake onto a wire rack to cool completely.
• To make the ganache, place the chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate chips. Let stand for a few minutes, then whisk until ganache is smooth and shiny.
• Pour ganache over cake and serve.

CHOCOLATE BROWNIE CAKE

Steps:

• Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
• Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
• Pour batter into prepared bundt pan and bake for 50-55 minutes. Check at 45 minutes. A toothpick inserted should be removed with a few crumbs, not clean.
• When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
• Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
• Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
• Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
• Pour over cooled cake and serve.

DOUBLE CHOCOLATE MOCHA BROWNIES

Steps:

• Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
• Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
• Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
• Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
• Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.

CHOCOLATE BROWNIE CAKE WITH DOUBLE CHOCOLATE FROSTING

Steps:

• Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
• In a large bowl, cream 6 T butter and 1 cup sugar until light.
• Add egg yolks, one at a time, beating well after each addition.
• Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
• Add dry ingredients alternately with 6 T milk, beating well after each addition.
• In another large bowl, with clean dry beaters, beat the egg whites until foamy.
• Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
• Folk half into batter, then fold in the rest.
• Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
• In a large bowl, cream 1/2 cup butter until light.
• Add the vanilla, salt, and melted semisweet choclate and beat well.
• Sift the cocoa into the butter mixture and beat again.
• Add the powdered sugar 1/2 cup at a time, beating well after each addition.
• Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
• Frost cake and enjoy!

FROSTED CHOCOLATE CAKE BROWNIES

Steps:

• Heat oven to 350 F.
• Grease and flour a 9" x 13" baking pan.
• In a mixing bowl with an electric mixer, combine the 1 cup of butter and granulated sugar; beat until light and fluffy .
• Add the eggs, one at a time, beating after each addition. Add the 2 1/2 teaspoons of vanilla and blend well.
• In another bowl, combine flour, baking powder, salt, and cocoa. Stir with a spoon or whisk to blend thoroughly.
• Add the dry ingredients to the first mixture; stir until blended.
• Fold the pecans or walnuts into the batter.
• Spread the batter in the prepared baking pan.
• Bake for about 18 to 24 minutes, or until a wooden pick inserted into the center comes out clean.
• Cool in the pan on a rack for about 5 minutes; invert onto a cake platter or leave them in the pan.
• Melt the 1/2 cup of butter in a saucepan over low heat; add the cocoa powder and stir until smooth.
• Sift confectioners' sugar and add it to the cocoa mixture along with the 1/2 teaspoon of vanilla and 4 tablespoons of hot evaporated milk or half-and-half.
• Working quickly, spoon the warm frosting evenly over the brownies and spread to cover thoroughly.