I won’t lie to you, this frosting? Not the prettiest. But it is the tastiest my friends. I’ve used it before on cupcakes & it looks much better on those for some reason. Yet it pairs perfectly with the brownie layers & chocolate ganache. Oddly enough, at a blogging conference once I was told, “It doesn’t matter if your recipe tastes good just as long as it looks good.” Stumped by this statement I took a step back & wondered, “am I doing this blogging thing all wrong?” I’ve spent countless days & nights in the kitchen remaking a recipe until it tastes just right. Of course I want it to look incredible but I always assumed taste came first. So I put my foot down & decided to do it my own way. Taste first, appearance second. After all weren’t we brought up to not judge a cake (err, book) by it’s cover? If you’re like me & just want a dang good piece of cake then this recipe is for you! If you’d prefer something that looks as good as it tastes hopefully you can find one you love in our gallery of desserts!
- for the cake:
- 1 stick butter, melted
- 1 cup granulated sugar
- heaping ⅔ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 large eggs
- heaping ½ cup all purpose flour
- pinch of baking powder
- for the frosting:
- 6 large strawberries, cut tops off & scoop out inside
- 4 cups powdered sugar
- 2 sticks unsalted butter, softened
- 1.5 tsp vanilla extract
- for the ganache:
- ½ cup heavy whipping cream
- ½ cup chocolate chips
- Preheat oven to 350 F. Spray baking pan with baking spray.
- In large mixing bowl, combine all brownie ingredients. Pour mixture into 4 Wilton 5 layer cake trays. Place brownies in oven for 14 minutes. Let cool completely.
- While brownies are baking, in separate mixing bowl, combine all frosting ingredients. Mix together until smooth using electric mixer. Place in freezer for 1 hour.
- Assemble the first layer of brownie cake on cake stand. Using offset spatula, spread first layer of frosting onto cake. Repeat until all layers of cake are used & covered. Place in fridge for 15 minutes.
- Cover the outside & top of cake with remaining frosting. Place in fridge for 1 hour.
- In small bowl heat whipping cream in microwave for 1½ minutes. Stir in the chocolate chips with the spoon until smooth & thick. Drizzle over cake. Serve & enjoy!
Large Mixing Bowl
Medium Mixing Bowl