Mudslide Brownie Layer Cake
Mudslide Brownie Layer Cake is an American hor d'oeuvre. One serving contains 575 calories, 7g of protein, and 27g of fat. This recipe serves 20. For $1.14 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. If you have irish cream, confectioners' sugar, sugar, and a few other ingredients on hand, you can make it. Many people made this recipe, and 570 would say it hit the spot. It is brought to you by Annie's Eats. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 38%, this dish is rather bad. Similar recipes include Triple Layer Brownie Cake, 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache, and Mississippi Mudslide Cake.
Servings: 20
Ingredients:
10 oz. semisweet or bittersweet chocolate, chopped
Chocolate syrup, for drizzling
6 tbsp. cocoa powder
½ cup confectioners' sugar
6 large eggs
2 cup (10 oz.) all-purpose flour
1½ cups heavy cream
About 2 tbsp. Bailey's Irish Cream
2 tbsp. plus 1 tsp. Bailey's Irish Cream
2 tbsp. plus 1 tsp. Kahlua
About 2 tbsp. Kahlua (or other coffee-flavored liqueur)
1 tsp. salt
2½ cups (17.5 oz.) sugar
16 tbsp. (1 cup) unsalted butter, cut into chunks
4 oz. unsweetened chocolate, chopped
1½ tbsp. vanilla extract
Equipment:
baking paper
bowl
oven
frying pan
whisk
wooden spoon
toothpicks
wire rack
knife
hand mixer
Cooking instruction summary:
Place an oven rack in lower-middle position and preheat the oven to 350 F. Line the bottom of three 8-inch round cake pans with parchment paper. Lightly grease and flour the edges of the pans, shaking out the excess. Set aside. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. Divide the batter evenly between the prepared pans and spread into even layers. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 30-35 minutes.
Transfer the pans to a wire rack. Brush the warm brownie layers with Kahlua and Baileys. Allow it to soak in and repeat one more time. Let cool to room temperature, about 2 hours. Run a knife along the outside edge of the brownie layers and carefully turn them out of the pans. Remove the parchment paper.
When ready to serve, place a brownie layer on a cake board or cake platter. In an electric mixer fitted with the whisk attachment, combine the heavy cream and confectioners sugar. Whip on medium-high speed until medium-stiff peaks form. Blend in the Kahlua and Baileys until evenly incorporated. Spread about a third of the whipped cream in an even layer over the first brownie layer. Drizzle generously with chocolate syrup. Top with a second layer of brownie. Smooth half of the remaining cream over the top and drizzle with chocolate syrup. Place the final brownie layer on top, top with remaining whipped cream and drizzle with chocolate syrup. Slice and serve.
Step by step:
1. Place an oven rack in lower-middle position and preheat the oven to 350 F. Line the bottom of three 8-inch round cake pans with parchment paper. Lightly grease and flour the edges of the pans, shaking out the excess. Set aside. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.
2. Whisk in the cocoa powder until smooth. Set aside to cool.In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds.
3. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. Divide the batter evenly between the prepared pans and spread into even layers.
4. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 30-35 minutes.
5. Transfer the pans to a wire rack.
6. Brush the warm brownie layers with Kahlua and Baileys. Allow it to soak in and repeat one more time.
7. Let cool to room temperature, about 2 hours. Run a knife along the outside edge of the brownie layers and carefully turn them out of the pans.
8. Remove the parchment paper.When ready to serve, place a brownie layer on a cake board or cake platter. In an electric mixer fitted with the whisk attachment, combine the heavy cream and confectioners sugar. Whip on medium-high speed until medium-stiff peaks form. Blend in the Kahlua and Baileys until evenly incorporated.
9. Spread about a third of the whipped cream in an even layer over the first brownie layer.
10. Drizzle generously with chocolate syrup. Top with a second layer of brownie. Smooth half of the remaining cream over the top and drizzle with chocolate syrup.
11. Place the final brownie layer on top, top with remaining whipped cream and drizzle with chocolate syrup. Slice and serve.
Nutrition Information:
covered percent of daily need
