The Chocolate Brownie Cake with Mascarpone is a luxurious and decadent dessert that combines the rich flavors of chocolate, the nutty crunch of walnuts and coconut, and the creamy goodness of mascarpone cheese. This indulgent cake is a celebration of all things chocolate and is perfect for special occasions or any time you want to treat yourself or your loved ones.

The history of brownies dates back to the late 19th century when the first brownie recipe appeared in a cookbook. The exact origin of the brownie is disputed, with multiple stories and claims. Some say it was a happy accident by a chef who forgot to add baking powder to a chocolate cake, resulting in a denser, fudgier texture. Others credit Bertha Palmer, the wife of a Chicago hotel owner, with creating the first brownie for the 1893 World’s Columbian Exposition. Whatever the true origin, the brownie quickly gained popularity and has since become a beloved dessert worldwide.

The addition of mascarpone cheese and coconut filling takes this brownie cake to another level, elevating it from a simple brownie to a show-stopping layered dessert. Mascarpone is a creamy Italian cheese with a velvety texture, perfect for adding richness to frostings and fillings. Coconut provides a delightful tropical twist and adds texture and flavor complexity to the cake.

INGREDIENTS

BROWNIE LAYERS:

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

COCONUT FILLING:

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

MASCARPONE:

• 2 sticks of butter, softened
• 8 oz mascarpone cheese, chilled
• 2 1/2 cups powdered sugar
• 1 vanilla bean, seeds scraped
• Pinch of salt

CHOCOLATE GANACHE:

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

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C).
2. Grease the bottom of 3 8-inch round pans with melted butter or cooking spray.
3. In the bowl of an electric mixer, whisk together the melted butter and sugar until smooth. Add each egg one at a time on low speed and whisk until well combined.
4. Using a large rubber spatula, gently stir in the flour, cocoa, baking soda, and salt.
5. Spread the batter into the prepared pans and bake for 25-30 minutes until set.
6. Remove the brownie layers from the pans and let them cool completely before assembling the cake.

COCONUT FILLING:

1. Place the butter, walnuts, and coconut in a large bowl and set aside.
2. In a medium saucepan, on low/medium heat, stir together the heavy cream, sugar, and egg yolk until the mixture begins to thicken and coats the back of a spoon (180 degrees F/82 degrees C).
3. Pour the hot custard immediately onto the walnut-coconut mixture and stir until the butter is melted. Cool completely to room temperature before topping the brownie layers.

MASCARPONE:

1. Place the softened butter and mascarpone into the bowl of an electric stand mixer that has been fitted with the whisk attachment.
2. Turn the mixer on a medium setting and cream until it is smooth and combined, 2-3 minutes.
3. Add the powdered sugar, 1 cup at a time. Add the vanilla bean seeds and a pinch of salt and whisk until well-incorporated.

CHOCOLATE GANACHE:

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

ASSEMBLE:

1. Set the first brownie layer on a cake plate.
2. Top it with half of the coconut walnut filling, spreading it evenly. Add a layer of mascarpone frosting on top of the coconut filling, also spreading it evenly.
3. Repeat the process with the second brownie cake layer. The third layer is covered in frosting only, no coconut mixture.
4. Pour the chocolate ganache on top of the cake, distributing it evenly and also icing the sides of the cake while the ganache is dripping down.
5. Chill the cake for at least 2 hours before serving, allowing all the flavors to meld together and creating a divine dessert experience.