Ghirardelli Ombre Brownie Cake

Celebrate any occasion with this chocolate cake! Layers of chocolate brownie cake filled with creamy frosting will bring smiles to any gathering.

Print Recipe

Prep Time 30

Cook Time 45

Total Time 4 15

Servings 20 people

Equipment

3 Round Cake Pans 8-inch
1 Large Mixing Bowl
1 Electric Mixer
3 Microwave-safe Bowls For ganache preparation
1 Parchment Paper

Ingredients

Main

1 cup vegetable oil
½ cup water
2 eggs
2 20 ounce boxes Ghirardelli Dark Chocolate Brownie Mix
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup Ghirardelli Milk Chocolate Chips
1 cup Ghirardelli Classic White Chips
2 ¼ cups heavy whipping cream
¾ cup light corn syrup

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and line three 8-inch round cake pans with parchment paper.
Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into the 3 prepared pans.
Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool cakes completely before removing from pans.
For ganache: Place each type of chocolate chips into separate bowls.
Heat cream in the microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chocolate chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny.
Let cool 2 hours before whipping with an electric mixer until fluffy.
Stack cooled brownie cake layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.

Notes

Achieving distinct layers requires careful division of batter and precise ganache preparation. For richer brownie flavor, a touch of espresso powder can be added to the mix. Ensure cakes are completely cooled before frosting; warmth will melt the ganache. When preparing ganache, heat cream just to a boil and pour it over the chips, allowing it to sit for 5 minutes before stirring to ensure even melting. Chill the ganache thoroughly (at least 2 hours) before whipping with an electric mixer until light and fluffy. Be careful not to over-whip, as it can separate. For a polished presentation, use an offset spatula to spread ganache smoothly between layers, and chill the assembled cake briefly before serving for clean slices.