Fudge Brownie Cake
Prep time
Cook time
Total time
This is a building on recipes project where you will prepare the raspberry compote and whipped cream with Jell-O stabilizer and then proceed to build the cake with the Brownie Cake Recipe as listed below
I mentioned in the video that you can use all semi sweet chocolate for a total of 6 ounces if you do not have the bitter-unsweetened variety and then remove ½ cup (100g) sugar from the recipe
Serves: 4-7" Layers
  • Granulated Sugar 2½ cup (500g)
  • Eggs large 6 (300g)
  • Unsweetened Chocolate 4 ounces (113g)
  • Semi Sweet Chocolate 2 ounces (56g)
  • Unsalted Butter 3 sticks, or 1½ cup (340g)
  • Unsweetened Cocoa Powder 5 Tablespoons (30g)
  • Instant Coffee 1 tablespoon (5g)
  • Salt 1 ¾ teaspoon
  • Vanilla Extract 1 Tablespoon (15ml)
  • All Purpose Flour 1½ cup (190g)
  1. In a small sauce pot melt the butter with the chocolate stirring constantly
  2. Add the cocoa powder & instant coffee to the melted chocolate /butter whisk smooth
  3. Whisk the eggs, sugar & vanilla extract in a large mixing bowl then add the chocolate mixture.
  4. Whisk smooth then add the sifted flour and salt all at once, whisk smooth
  5. Pour into prepared pans that have beengreased and lined with parchment paper
  6. Bake in a preheated 350°F oven for 18-22 minutes or until a toothpick inserted into the center comes out with moist crumbs
  7. Cool completely then assemble as shown in the video
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/fudge-brownie-raspberry-layer-cake/