This Brownie Cake Stack makes a fast cake that’s easy to decorate and eat! Plus it is gluten-free
Brownies make great cakes too!
I was in a hurry a few weeks ago. I needed to make a cake, and I only had a couple of hours. This is an easy and very effective way to make an impressive cake. If you don’t want to make a stack case this is the perfect Brownie recipe.
Things to add to your brownies
Although I suggest that ALL baked goods taste better with fresh ingredients, ie, home made you could cheat here. The photos aren’t great, they were only intended for Instagram but this was such a popular post, I decided to share the recipe. I’ve added praline because I love it, and so does everyone else. It always looks extra good on top of a cake too. I keep praline in the freezer so getting that spikey Praline goodness is as easy as opening a container from the freezer. Find a recipe here.
All you need is 3 tins, round or square, doesn’t matter.
Try these brownies too.
How to make a Brownie Cake Stack
Ingredients
Method
- Don't forget to double this recipe for your brownie tower. You can make it all at one time if you like. Set the oven to 160 C / 320 F. Spray and paper the bottoms of your cake tins. A cake base or trayThis recipe can also be used to make a regualar slab x 1 recipe. Use a paper-lined tray. 25 x 17 cm ( APPROX 7 X 10 INCH) . Beware a larger tray will produce a very thin brownie
- Melt the chocolate and butter in the microwave in short bursts or over a double boiler and set aside to cool a bit.Mix the almond meal, sifted cocoa, and baking powder- stir well
- Put the eggs and sugar with the vanilla in to a mixer and beat till light and fluffy. ( This can be a hand mixer or a standmixer). Turn off the mixer and add the cooled butter/ chocolate mixture. Mix together well then add the dry mixture (cocoa powder, baking powder and almond meal) Mix together until fully combined.
- Pour straight into the moulds ( I used the ones above including two small ones but use any combination you like). The batter only needs to be about 3-5 cm deep. Distribute evenly .Use rectangular tray here for regular brownies
- Bake the brownies for approx 40-60 minutes, test at 40 minutes ( for regular brownies). Test with a skewer. When the skewer comes out of the middle with a small amount of chocolate on it take out and cool completely.
- The brownie is easier to cut and to work with if it is fully chilled in the fridge
- Put the cream in a jug and heat till just below boiling. Stir in the chopped chocolate till smooth.
- To secure your brownie tower to the platter or base spread with a bit of ganache and stick on the bottom layer. Keep adding layers and stick together. If they are a bit loose slot a wooden skewer through the stack. Decorate with ganache and flowers or whatever else you like.
Notes
What a cake, Tania!!! My chocoholic heart skipped a beat when I saw that first photo. I’m no baker, so, I’ll have to forward this to a friend who does — and insist upon an invitation when the cake is served. 🙂
OMG drooling here at the chocolatey richness. I am sitting here nursing a hot chocolate at the moment too so I can practically taste it!
Oh how goood!!!
Yum, utter lusciousness and divine decadence, what a treat.
I only wish I could grab a bite now with my coffee.
What a great idea Tania! So simple, so pretty and so very delicious!
wow…This looks absolutely heavenly, Tania.
It was the most decadent and delicious cake ever- enough to sweeten the uncomfortably high “stacking” of years…
I can see the brownie richness and yumminess all through it – but cripes it’s an ugly looking tower!! Seriously!
Ha thanks Lorelle, it’s not the most delicate
Oh my, on a good day I could eat the whole thing ! It’s terrific.
That looks really beautiful, Tania and what a clever idea. I love how you decorated your stack – you have great skill! xx
What a great idea! I never would have thought of this, but think I have the confidence to replicate it. You make it sound so easy,though I suspect mine won’t be so dazzlingly lovely!
Brilliant! And so rich and decadent, what a great recipe! 🙂
What an awesome cake indeed Tania! Just think of the sugar rush 🙂 xox