So, after further review the new brownie recipe just will not do, so I am giving you a replacement. Don't worry, I'll come up with a brownie recipe soon, until then try this or go back to the Spicy Brownie Cookie recipe from a previous post. This replacement is rather involved, but the end product is WELL worth the work!
Chocolate Fudge Cake with Buttercream Frosting and Chocolate Ganache
Ingredients; 3c. packed brown sugar, 3c. canola oil, 3 eggs, 2 2/3c self rising flour, 1Tbsp. vanilla extract, 1 1/2c. milk, 1 1/2c. water, 1 1/8c. cocoa powder
Preheat oven to 350 degrees Fahrenheit. Butter three 10" cake pans, line with parchment, butter and flour the parchment. In mixing bowl combine brown sugar and oil. Turn mixer to a slow speed and mix in eggs. Let this mix while in a separate small bowl you mix vanilla and milk. Set aside. Bring water to a boil and pour over cocoa, whisk until smooth. To the egg mixture, alternately add the flour and milk mixtures. When these are combined add the cocoa mixture. Scrape down sides and pour into prepared cake pans. Bake for 12-15 minutes or until teaser comes out clean. When layers have cooled completely remove from pansand refrigerate until very cold, approximately 2 hours.
Remember, it IS worth the trouble!
Ingredients; 1 1/2 lbs. softened sweet butter, 3c. sifted powdered sugar, 2 Tbsp. vanilla extract, 1 pinch salt
Put soft better in mixing bowl, beat on low and add powdered sugar. Add vanilla and salt, let mix 5-7 minutes on medium speed. Fill and frost cake, stacking as you go. Do this in a cool kitchen to keep the frosting from melting or running. Refrigerate a minimum of 30 minutes to an hour to set the frosting.
Again, it IS worth the extra work...trust me!
Ingredients; 1 1/4c. semisweet chocolate chips, 3/4 Tbsp light corn syrup, 3/4 c. heavy cream
Place chocolate chips and corn syrup in heat-safe bowl. Bring cream to full boil and pour over chocolate. Whisk until smooth. Let rest for 2 minutes. Pour ganache over stacked cake and refrigerate 20 minutes or longer.