The Chocolate Brownie Cake with Mascarpone is an irresistible dessert that combines the rich and fudgy goodness of brownies with the luxurious creaminess of mascarpone cheese. This decadent cake is a delightful treat for any chocolate lover, perfect for special occasions or indulgent moments.

The history of brownies can be traced back to the late 19th century when the concept of chocolate cakes or bars was gaining popularity. The exact origin of brownies is debated, but it is believed that they were created by accident when a chef forgot to add baking powder to a chocolate cake batter. As a result, the cake did not rise, creating a dense and fudgy texture that eventually became the signature characteristic of brownies.

Over time, various recipes and adaptations of brownies emerged, and their popularity soared. Brownies became a beloved American dessert, with different variations incorporating nuts, chocolate chips, and even cream cheese.

In this Chocolate Brownie Cake with Mascarpone recipe, the classic brownie is elevated with a coconut-walnut filling and a luscious vanilla mascarpone buttercream frosting. The combination of flavors and textures creates a show-stopping cake that will impress any dessert enthusiast.

INGREDIENTS

For the Brownie Layers:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking soda

For the Coconut Filling:

• 1 cup walnuts, measured then ground
• 1 cup coconut flakes
• ½ cup heavy cream
• ½ cup sugar
• 1 egg yolk
• 3 tablespoons butter, room temperature

For the Vanilla Mascarpone Buttercream:

• 3 sticks of butter, softened
• 8 oz mascarpone cheese, chilled
• 2½ cups powdered sugar
• 1 vanilla bean
• Pinch of salt

For the Chocolate Ganache:

• 8 ounces semisweet chocolate, chopped
• 2 tablespoons light corn syrup
• 3 tablespoons unsalted butter
• 1 cup heavy cream

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease the bottom of 3 8-inch round cake pans with melted butter or cooking spray.
2. In the bowl of an electric mixer, whisk together melted butter and sugar until smooth. Add each egg one at a time on low speed, whisking until well combined.
3. Using a large rubber spatula, gently stir in the all-purpose flour, cocoa powder, baking soda, and salt.
4. Spread the brownie batter into the prepared pans and bake for 25-30 minutes until set. Allow the brownie layers to cool completely before assembling the cake.

For the Coconut Filling:

1. In a large bowl, place the butter, walnuts, and coconut flakes, and set it aside.
2. In a medium saucepan over low/medium heat, stir together the heavy cream, sugar, and egg yolk until the mixture thickens and coats the back of a spoon (reaching 180 degrees F). Pour the hot custard over the walnut-coconut mixture and stir until the butter is melted. Let it cool to room temperature before topping the brownie layers.

For the Vanilla Mascarpone Buttercream:

1. Place softened butter and chilled mascarpone into the bowl of an electric stand mixer fitted with the whisk attachment. Cream the mixture until smooth and combined, about 2-3 minutes.
2. Add the powdered sugar, half a cup at a time, along with the seeds from the vanilla bean and a pinch of salt. Whisk until well-incorporated.
3. If the frosting is too thick, add heavy cream one tablespoon at a time until it reaches the desired consistency.

For the Chocolate Ganache:

1. Place the chopped semisweet chocolate, corn syrup, and butter in a medium bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate mixture. Let it stand for one minute, then stir until smooth. Cool the ganache to room temperature.

Assemble the Cake:

1. Remove the cooled brownie layers from the pans and set the first layer on a cake plate.
2. Top the first brownie layer with half of the coconut-walnut filling, spreading it evenly. Then add a third of the vanilla mascarpone buttercream, spreading it evenly.
3. Repeat the process with the second brownie layer, adding the remaining filling and another third of the buttercream.
4. For the third (top) layer, cover it with frosting only, no coconut mixture.
5. Pour the chocolate ganache on top of the cake, distributing it evenly and also covering the sides of the cake while allowing the ganache to drip down.
6. Decorate the cake with any remaining frosting and chocolate sprinkles.
7. Chill the cake for at least 2 hours before serving.

This Chocolate Brownie Cake with Mascarpone is now ready to be savored and shared. Enjoy the delightful combination of fudgy brownie layers, creamy mascarpone frosting, and the surprise of coconut-walnut filling. Serve this indulgent cake as a grand finale to any special occasion or as a decadent treat for those who appreciate the finer pleasures of chocolate and cream.