Chocolate Chocolate Cake with Brownie Batter Frosting
A rich, chocolaty cake perfect for a birthday, special occasion, or just because. A brownie layer is sandwiched between two layers of chocolate cake, and it's all wrapped in a delicious brownie batter frosting. And who doesn't love extra chocolate chips on the outside?
Inspired by: Baby Gizmo and Beyond Frosting
Chocolate cake mix, any chocolate flavor
Brownie mix (13x9 family size)
5 eggs (to be used for the cake and brownie mix)
One 12-oz. package of semi-sweet chocolate chips
Two (or three) 8" round pans
2 tsp Pure vanilla extract
1/3 cup + 1 tbsp Unsweetened dark cocoa powder (I used Hersey’s Special Dark)
1 cup powdered brownie mix (from a box)
2 tsp Milk
3 heaping cups Powdered sugar
8 oz. dark chocolate chips
- Cake Layers:
- Make the chocolate cake according to the box. Pour batter evenly into two lightly greased 9″ round pans and bake at 350 degrees for 32-37 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 10 minutes before transferring to a plate to cool completely.
- Brownie Layer:
Make the brownie mix according to the package. Pour entire brownie batter into one (1) lightly greased 9″ round pan. Make sure the brownie pan is the same size as the cake pans that you used! Bake the brownie at 350 degrees for 30-35 minutes. Watch the brownies carefully as not to overcook them but make sure they aren’t completely doughy in the center.Cool in pan for 15 minutes before transferring to a plate to cool completely. I found it was easiest to remove the brownie carefully using a wide spatula underneath.
Using a stand mixer, combine the softened butter and vanilla extract, beating on a medium speed until smooth.
In a separate bowl, sift cocoa powder and brownie mix together. Yes, you must sift this! The fine powder ensures it will properly mix into your batter. I prefer to use the special dark cocoa powder because I love how the dark chocolate flavor enhances the brownie taste. Add your butter and mix on medium speed until well combined.
Next, add 2 tsp of milk and beat into the frosting. I added the milk because it adds a real creaminess to the frosting. The frosting will be a little grainy, which is very reminiscent of actual brownie batter. I tested this frosting will several different amounts of milk, the more milk you add, the creamier the frosting will be, but it will dilute the taste of the brownie batter.
Continue to slowly add your powdered sugar while beating on a medium speed. Your batter will be come very thick. Once you have added all of your powdered sugar, quickly add your corn syrup and continue to beat until well combined.
Lastly, add 2 tsp hot water and increase speed to medium-high for 30 seconds until well mixed. I like to increase the speed at the end to help make the frosting a little bit lighter.
Frost the top of the brownie layer with about 1/6 of the frosting. Sprinkle a handful of chocolate chips on that layer. Carefully place the 2nd cake layer on top of the brownie layer. Carefully frost the top and sides of the cake with the remainder of the frosting.
BEFORE THE FROSTING SETS, you need to apply the chocolate chips to the outside. Take a handful of chocolate chips at a time and firmly press against the side of the cake until most of the chips stick. Some chips will fall to the plate and you will use those to fill in the holes.
Repeat this process around the entire cake. Take the fallen chips and the chips that you have left and fill in the holes and sprinkle on top.
Pick the plate you want the cake to be displayed on and start with one (1) cake layer. Frost the top of the cake layer with about 1/6 of the frosting . Sprinkle a handful of chocolate chips on that layer. (Note: Any chopped up candy – Reese’s, M&Ms, Heath Bits etc can be substituted for the chocolate chips to add another flavor!) Carefully place the brownie layer on top of the cake layer.