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Chocolate Brownie Cake With Double Chocolate Frosting

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“This cake is time consuming to mix up, but not difficult. It is rich with a fudge-like frosting. The original recipe called for stirring into the cake batter 1 cup of chopped pecans and sprinkling a second cup over the frosting.”
READY IN:
1hr 20mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

  • Cake
  • 1 cup flour
  • 1 teaspoon baking powder
  • 3 tablespoons unsweetened cocoa
  • 14 teaspoon salt
  • 6 tablespoons butter, softened
  • 1 14 cups white sugar
  • 3 eggs, separated
  • 1 12 teaspoons vanilla
  • 3 ounces unsweetened chocolate, melted & cooled
  • 6 tablespoons milk
  • Frosting
  • 12 cup butter, softened
  • 2 teaspoons vanilla
  • 14 teaspoon salt
  • 4 ounces semisweet chocolate, melted & cooled
  • 12 cup unsweetened cocoa
  • 3 cups powdered sugar, sifted
  • 3 -4 tablespoons milk

Directions

  1. Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
  2. In a large bowl, cream 6 T butter and 1 cup sugar until light.
  3. Add egg yolks, one at a time, beating well after each addition.
  4. Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
  5. Add dry ingredients alternately with 6 T milk, beating well after each addition.
  6. In another large bowl, with clean dry beaters, beat the egg whites until foamy.
  7. Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
  8. Folk half into batter, then fold in the rest.
  9. Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
  10. In a large bowl, cream 1/2 cup butter until light.
  11. Add the vanilla, salt, and melted semisweet choclate and beat well.
  12. Sift the cocoa into the butter mixture and beat again.
  13. Add the powdered sugar 1/2 cup at a time, beating well after each addition.
  14. Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
  15. Frost cake and enjoy!

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