Dark Chocolate Brownie Cake
Cakes & Bakes

Dark Chocolate Brownie Cake – for Serious Chocolate Lovers

Dark Chocolate Brownie Cake for serious chocolate lovers!!

Love story of a decade and half and many more decades to so lets celebrate. Yes, February 5th we celebrated our anniversary, it feels like yesterday we met fell in love and got married after dating each other for 2 years. Ours is a story which had whole loads of social drama until we got married and today the love is as fresh and we are still madly in love with each other as when we were dating and you would not believe a lot of people envy us J.

Cheers to our love!!

Meet the cake of the day…Dark Chocolate Brownie Cake topped with a generous layer of Baileys Ganache and boozy raspberry sauce. Just perfect for the day!!

Any celebration isn’t complete in our house without chocolate and this Dark Chocolate Brownie cake is insanely delicious.  Rich, Fudgy, so full of chocolate with a generous layer of boozy chocolate ganache and boozy raspberry sauce.

I mean seriously thus cake is truly for serious chocolate lovers!!

And if you are not serious about your chocolate don’t attempt you will not be able to handle.

This cake…my goodness!! I’m seriously in love with the way chocolate and baileys pair each other so beautifully, the flavors that were just meant to be together. These days I find myself playing with this killer combo more often. Have you tried the Baileys Expresso cream it is seriously so good.

The Dark Chocolate Brownie cake was born out of our love for chocolate and we had an occasion too to celebrate. The brownie recipe that I’ve used here is one of my favorite and the secret for a good brownie cake is using good quality chocolate and cocoa powder, using low quality ingredients but the taste will be compromised which we definitely do not want. I’ve used Ghirardelli 72% baking bars, Scharffen Berger cocoa powder and Ghirardelli semi sweet baking chips to my cake batter. Using good quality ingredients does make a lot of difference to your cakes.

A rich and decadent dessert to celebrate our day.

Topped this gorgeous cake with a generous layer of baileys dark chocolate ganache and raspberry sauce to which I again added some Irish Cream. A dessert you cannot resist and will dream of.

The ganache is deliciously rich and boozy from Baileys. Here I’ve reduced the quantity of cream and added Baileys along to make it nice silky and boozy. The ganache made here is perfect for any cake if you wish to play with flavors.

Dark Chocolate Brownie Cake
Dark Chocolate Brownie Cake

And for the raspberry sauce, I’ve simply allowed the fruit and sugar to cook till it becomes mushy then add a little booze. You get the best sauce ever. I was surprised the way the fruit and baileys loved each other.

You have to try this out.

If you are all for Dark Chocolate then this cake is for you.

And this is just perfect for Valentine’s Day too!!

Dark Chocolate Brownie Cake

 Ingredients for the cake

  • ½ cup (115 grams) unsalted butter
  • 225 grams dark chocolate chopped (I used Ghirardelli)
  • 100 grams light brown sugar
  • 100 grams granulated sugar
  • 85 grams All purpose flour
  • 1 tsp pure vanilla extract
  • 11 grams cocoa powder (I used Scharffen Berger)
  • 3 eggs separated @ rooms temperature
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup semi sweet chocolate chips (I used Ghirardelli)

Instructions

  • Preheat the oven to 350 F. Coat a 23 cm baking tin with non stick spray.
  • Melt chopped chocolate and butter on a double boiler stirring continuously till fully melted and smooth. Set aside to cool.
  • In a medium bowl add flour, salt, cocoa powder, baking powder and mix well
  • Add sugar to the cooled chocolate mixture and whisk till smooth.
  • Add one yolk at a time and beat till smooth and well incorporated.
  • Add the dry ingredients into the wet and whisk until just mixture is just incorporated.
  • Whisk the egg whites in a clean bowl till you get soft peaks.
  • Now carefully and gently fold egg whites into cake batter taking care not to deflate the eggs and the mixture is thoroughly mixed well.
  • Pour the mixture into prepared cake tin. Bake for 38 – 40 minutes or until a cake tester comes out only with few moist crumbs. Do not over bake, the cake continues to bake as it cools.
  • Once done allow to cool in the tin for 3 – 4 minutes, release from pan and set aside to cool on wire rack.
  • Once the cake is cooled down top with a generous layer of Baileys Chocolate Ganache and raspberry sauce. Top further with some fresh raspberries.
  • Slice and enjoy with Champagne.

Ingredients for Chocolate Ganache

  • 200 grams semi sweet chocolate (I used Giriardelli)
  • 75 ml Baileys Irish Cream
  • 50 ml heavy whipping cream

Instructions

  • Add the heavy cream and Irish cream in a sauce pan, allow to boil over medium flame till heated through.
  • Pour the hot mixture over chocolate, stir well with a spatula until smooth and silky. Set aside.

Ingredients for Raspberry Sauce

  • 1 cup fresh raspberries
  • 1 ½ tbsp sugar
  • 2 tsp water
  • 1 tsp corn starch
  • 2 tbsp Baileys Irish Cream

Instructions

  • Add raspberries and sugar in a saucepan and cook till the raspberries begin to turn mushy and with a back of spoon further break the berries.
  • Mix the corn starch and water, add to the saucepan. Stir till the mixture begins to thicken. Add the Baileys and cook further for 2 minutes. Set aside to cool.

Thanks so much

Xo,

K