This Brownie Cake Stack makes a fast cake that’s easy to decorate and eat!
Brownie Stack
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. Even though I am going to give you the recipe for this brownie stack, I promise I will look the other way if you can’t bake.
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 easy as opening a container from the freezer. Find a recipe here.
All you need is 3 tins round or square doesn’t matter.
How to make a Brownie Cake Stack
Ingredients
- 170 gm butter chopped unsalted
- 170 gm dark chocolate chopped dark I use up to 70%
- 3 whole eggs large free range
- 250 gm sugar caster (1 1/4 cups) caster
- 100 gm almond meal 1 cup
- 90 gm dark rich cocoa powder 3/4 cup
- 1/2 teaspoon baking powder of gluten free
- 1 teaspoon vanilla ( or any other flavouring coffee raspberry, peppermint)
Ganache
- 100 gm dark chocolate chopped
- 150 ml cream
- a collection Flowers or other decorations usually available at cake shops or supermarkets
Instructions
- 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 tray
- Melt the chocolate and butter in the microwave in short bursts or over a double boiler and set aside to cool a bit.
- Put the eggs and sugar with the vanilla in to a mixer and beat till light and fluffy. Turn off the mixer and add the butter/ chocolate mixture. The cocoa powder, baking powder and almond meal. Mix together beating well.
- 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 .
- Bake the brownies for approx 40-60 minutes, test at 40 minutes. 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. Run the knife around the edge then turn out
Ganache
- 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.
Brownie Stack
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. 🙂
ChgoJohn recently posted..We’re Celebrating St. Joseph’s Feast Day with a Sicilian Strata
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.
GourmetGetaways recently posted..Perfect Weekend in Perth
What a great idea Tania! So simple, so pretty and so very delicious!
Claire @ Claire K Creations recently posted..Hot dog rolls revisited
wow…This looks absolutely heavenly, Tania.
Angie@Angie’s Recipes recently posted..No Bake Amaranth Bars (Vegan, Gluten-free)
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.
Maureen | Orgasmic Chef recently posted..The Pitchfork Restaurant, Peregian Beach
That looks really beautiful, Tania and what a clever idea. I love how you decorated your stack – you have great skill! xx
Hotly Spiced recently posted..Malai Thawng Thai, Nelson Bay, NSW
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!
Victoria of Flavors of the Sun recently posted..Marinated Tunisian Chicken Kebabs with Raisin and Green Olive Relish
Brilliant! And so rich and decadent, what a great recipe! 🙂
celia recently posted..Empanadas
What an awesome cake indeed Tania! Just think of the sugar rush 🙂 xox
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