This chocolate brownie layer cake is a chocolate lovers dream. The chocolate brownie is delicious all on it’s own, but paired up with the whipped chocolate frosting it’s absolutely amazing! I’m actually eating a slice as I write this.
With a family full of chocolate lovers, I’m always on the hunt to make new recipes. This recipe is easy to customize how you need to. I’ve made this Chocolate Brownie Layer Cake gluten-free, but you can use regular flour in place of the gluten-free flour.
I have a few staples that my family loves, like this Cinnamon Coffee Cake. But every once in a while I like to surprise everyone with something new! Brownies are always a hit, so I thought, why not create a delicious cake with it! That’s just what happened with this Chocolate Brownie Layer Cake.
- Cocoa Powder – I used dutch processed cocoa powder here. It has a lovely taste to it, so I highly recommend using it.
- Butter – I used salted butter for these brownies.
- Sugar – I used coconut sugar, but you can use regular brown sugar.
- Almond Flour – This gives the brownies a delicious crumb.
- Milk – Regular or non-dairy works fine here.
- Eggs – Use large eggs.
How to Make this Chocolate Brownie Layer Cake
- Preheat the oven to 375°. Line your cake pans with parchment paper. I used 6″ cake pans to create three layers.
- In a large bowl, beat the sugar and butter together. Add in the eggs, milk and the vanilla.
- In a medium sized bowl, whisk together the flour, almond flour, cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet and mix until combined. Add the chocolate chips and mix until just combined.
- Spread the batter into the pans evenly.
- Bake for 25-30 minutes.
How to Make the Whipped Chocolate Frosting
This frosting is honestly one of the tastiest frostings I’ve ever had. It’s got a light chocolate flavour that pairs beautifully with this brownie cake. It’s important to let the melted chocolate cool so it doesn’t melt your butter.
- Melt the chocolate chips in a double boiler or the microwave. Make sure to not overheat them. Once the chocolate starts to melt, turn off the heat and continue to stir until all the chocolate is melted. Let cool until they become room temperature.
- Whip the butter in a mixer, add in the icing sugar 1/2 cup at a time. Add the milk in and mix until well combined.
- Pour the melted chocolate into the butter mixture and whip for 4 minutes to get it nice and fluffy!
Chocolate Brownie Layer Cake
- 4 large eggs
- 1 1/4 cup dutch processed cocoa powder
- 1 cup all purpose flour gluten free or regular
- 3/4 cup almond flour
- 1 cup softened butter
- 2 cups brown sugar
- 1 tbsp vanilla
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup milk
- 1 cup chocolate chips
- Preheat the oven to 350° and line three 6' cake pans with parchment paper.
- Beat the butter and sugar for a minute. Add in the eggs, vanilla and milk.
- In a medium bown, whisk together the almond flour, flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until well combines. Mix in the chocolate chips.
- Spread the batter out in the cake pans. Bake for 25-30 minutes.
- Let the brownies cool for 10 minutes, then transfer to a wire rack to cool completely.
Whipped Chocolate Frosting
- 1 cup chocolate chips melted
- 1/2 cup salted butter softened
- 2 cups icing sugar
- 2 tbsp milk
- Melt the chocolate chips in a double boiler or microwave. Be sure to not burn the chocolate. Once the chocolate starts to melt, remove from heat and stir until all the chocolate is melted. Set aside to cool to room temperature before making the icing.
- Whip the butter for one minute. Add the icing sugar 1/2 cup at a time. Beat in the milk until well combined.
- Pour in the cooled melted chocolate. Whip the icing for four minutes on high.
- The icing is ready for use!