The chocolate heart attack (or chocolate glazed triple dark chocolate brownie cake)

Chocolate heart attack

Pure chocolate decadence

It was my sister’s birthday last week and since she loves chocolate I thought it would be nice to make her a chocolaty birthday surprise.
The challenge: how to get the most chocolate into one cake.
I’m trying not to get ahead of myself, but I think I succeeded! Now, if you eat a whole piece of this treat and manage not to fall off your chair, you are sure to have earned my respect (and type II diabetes 😉 )

Basically, this cake features three different layers of brownies: dark chocolate-nuts, dark chocolate-sour cherry and dark-chocolate-espresso and contains a ridiculous amount of chocolate. Anyhow, it’s really nice to have these different flavors, because you never know what’s next and it’s also a perfect way to find out which kind of brownie you like best. Of course you can also leave out / replace the nuts or cherries by coconut or other dried fruit if you prefer that or simply leave out one brownie layer.

What I love about this cake is that it’s really easy to make and tastes delicious, so if you have a chocolate loving family or friends you should definitely try this!

Ingredients

For the chocolate&nuts layer
200g dark chocolate (I used 72% cocoa solids), broken up
200g unsalted butter
300g caster sugar
90g plain flour, sifted
80g cocoa powder, sifted
80g chopped nuts
20g ground hazelnuts
1 tsp baking soda
1 pinch of salt
4 large eggs

For the chocolate&cherries layer
200g dark chocolate, broken up
200g unsalted butter
300g caster sugar
90g plain flour, sifted
80g cocoa powder, sifted
80g dried sour cherries
1 tsp baking soda
1 pinch of salt
4 large eggs

For the chocolate&espresso layer
200g dark chocolate, broken up
200g unsalted butter
300g caster sugar
90g plain flour, sifted
80g cocoa powder, sifted
3 tbsp espresso powder
20g ground hazelnuts
1 tsp baking soda
1 pinch of salt
4 large eggs

For the chocolate glaze
100g dark chocolate, broken up
100g milk chocolate, broken up
200g cherry jam
2 tbsp honey
200ml cream (32% fat)

Chocolate heart attack12015-5

Method

1. Preheat your oven to 180°C / 350°F. To make your brownie layers, just repeat steps 2 – 6 until you have all three layers.

2. Line a 26cm baking tin with greaseproof paper. In a large bowl over simmering water, melt 200g butter and 200g chocolate and mix until smooth. Add the 80g nuts (first layer) or 80g sour cherries (second layer) and stir together.

3. In a separate bowl, mix together 90g flour, baking soda, 80g cocoa powder, 300g sugar and, if you are doing the third layer, 3 tbsp espresso powder. Add to your chocolate and butter mix and stir well.

4. Beat 4 eggs eggs and stir together with the brownie mixture until smooth.

5. Pour your brownie mix into the baking tray, place in the oven and bake for around 25 minutes. Make sure you don’t overbake the brownies, so when you pinch the brownie with a skewer it should not come out clean as usually when baking a cake.

6. Remove from the oven, carefully remove from the baking tin, transfer to a cooling rack and leave to cool off. Repeat steps 2 – 6 until you have all three layers and then move on to point 7. Make sure the brownie layers have really cooled off, as they will break more easily when they are still warm.

7.  Once your layers have cooled off, start building your cake: place the first layer on a cooling rack. Spread 3 tbsp cherry jam evenly on top of the dark chocolate-nuts brownie.

8. Place the dark chocolate-cherry layer on top of the first layer and spread 3 tbsp of cherry jam on top of the second layer evenly.

9. Place the dark-chocolate-espresso brownie on top of the second layer. In a small saucepan, heat the remaining cherry jam until runny. Evenly spread on top and on the sides of the brownie stack so everything is covered.

10. As a last step, glaze the cake: in a large bowl over simmering water, melt 200g butter and 200g chocolate, then stir in honey and the cream thereafter. Leave to cool until the chocolate glaze begins to thicken. Pour the glaze over the top of the cake and distribute evenly with a large knife or spatula. Make sure to also cover the sides.

11. If you want to add some decoration it’s easiest to do that while the chocolate glaze is still somewhat soft. Place in the fridge so the chocolate glaze can solidify.

So here you go! Enjoy this cake with some coffee with friends or family 🙂

 Chocolate heart attack12015-3

3 thoughts on “The chocolate heart attack (or chocolate glazed triple dark chocolate brownie cake)

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