Ghirardelli Ombre Brownie Cake Recipes

GHIRARDELLI OMBRE BROWNIE CAKE

Steps:

• Heat oven to 325 degrees F. Lightly grease and line three 8-inch round cake pans with parchment paper.
• Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into 3 pans.
• Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool completely before removing from pans.
• For Ganache: Place each type of chips into 3 bowls.
• Heat cream in microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny.
• Let cool 2 hours before whipping with an electric mixer until fluffy.
• Stack cooled brownie layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.

GHIRARDELLI TRIPLE CHOCOLATE TORTE (VERY EASY)

Steps:

• 1. Preheat oven to 325 degrees.
• 2. For Torte: In medium bowl, combine brownie mix, water, oil, and egg until blended. Spoon batter into parchment-lined (bottom only, sides greased) or well greased 9" round cake pan. Bake 45-50 minutes. Cool 10 minutes and invert onto serving plate.
• 3. For Chocolate Fudge Topping: Place chocolate chips in small bowl. Heat whipping cream to just under boiling and pour over chocolate chips. Stir until chocolate chips have melted and mixture is smooth. Spread warm topping over top and sides of torte. Chill until set. Store in refrigerator.
• 4. Garnish with fresh raspberries and/or thinned raspberry jam on plate when serving. Left over whipping cream, whipped, and chocolate shavings are always a welcome addition! Enjoy!

GHIRARDELLI OMBRE BROWNIE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and line three 8-inch round cake pans with parchment paper.
• Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into the 3 prepared pans.
• Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool cakes completely before removing from pans.
• For ganache: Place each type of chocolate chips into separate bowls.
• Heat cream in the microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chocolate chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny.
• Let cool 2 hours before whipping with an electric mixer until fluffy.
• Stack cooled brownie cake layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.