This Fudge Brownie Raspberry Layer Cake is like a dream come true.
It’s like a dessert lovers paradise with all the perfect combinations of flavors in every bite!
This is a new recipe for brownie cake layers that are a bit more fitting for a cake style rather than the straight up fudgy fudge brownie which would just be too dense and heavy.
It is a cross between my Moist Chocolate cake recipe and my Fudge Brownie Recipe.
So this is a lightened up version perfect for this stacked naked cake!
As if the picture doesn’t say enough!
Let’s get to it!
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
- 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)
- In a small sauce pot melt the butter with the chocolate stirring constantly
- Add the cocoa powder & instant coffee to the melted chocolate /butter whisk smooth
- Whisk the eggs, sugar & vanilla extract in a large mixing bowl then add the chocolate mixture.
- Whisk smooth then add the sifted flour and salt all at once, whisk smooth
- Pour into prepared pans that have beengreased and lined with parchment paper
- Bake in a preheated 350°F oven for 18-22 minutes or until a toothpick inserted into the center comes out with moist crumbs
- Cool completely then assemble as shown in the video
- 1 Recipe Whipped Cream with the Jell-O stabilizer
- 1 Recipe Brownie Cake Layers from above recipe
- 2 Cups Fresh Raspberries
- 1 Cup Raspberry Preserve
- Prepare a compote with the raspberries, but save out 12 nice raspberries for garnish.
- Build the cake as shown in the video
Store covered in the refrigerator for up to 6 days