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3/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
2/3 cup Dark Chocolate Cocoa Powder or All Natural Cocoa Powder
1 1/2 cups Butter, Plus More For Greasing Pan
1 1/2 cups Chocolate Chips, Good Quality (Semi Sweet or Dark Chocolate)
1 cup Brown Sugar
1 cup Granulated Sugar
1 teaspoon Salt
6 whole Eggs, Room Temperature
1 teaspoon Pure Vanilla Extract
10 whole Reese Peanut Butter Cups, Chopped
1 1/2 cups Milk, Semisweet Or Dark Chocolate Chips
1 1/2 cups All Natural Chunky Peanut Butter
1/2 tablespoon Butter
1 1/2 cups Cocoa Crispy Or Rice Crispy Cereal
INSTRUCTIONS:
Preheat oven to 350 degrees.
Grease a 9×13 inch pan with butter. For ease of removal line with parchment paper and butter parchment.In a small bowl whisk together flour and cocoa powder, until well combined. Set aside.
In a large sized saucepan add butter and chocolate chips. Cook over low heat until butter and chocolate are melted.
Remove from heat. Stir in both sugars, and salt, until sugar is dissolved.
Allow chocolate mixture to cool for 5-10 minutes, until close to room temperature.
Stir in eggs one at a time mixing well between each addition. With the last egg stir in vanilla, and mix until well combined.
Stir flour mixture into wet ingredients, and mix until well combined.
Pour batter into prepared pan.
Bake Brownies for 40 minutes, remove from oven, and sprinkle with chopped Reese’s Peanut Butter Cups. Bake 5 more minutes.
While brownies finish baking combine chocolate chips, peanut butter, and butter in a small size saucepan. Cook over medium heat, stirring until combined.
Remove mixture from heat, and stir in crispy cereal.
Spread chocolate peanut butter crispy cereal mixture evenly over the top of brownies.
Place in freezer for 45 minutes or in the refrigerator for 2 hours until set before serving.
Brownies can be stored covered in the refrigerator or on the counter top.
Calories
850.00 Fat (grams)
50.39 Sat. Fat (grams)
22.55 Carbs (grams)
91.61 Fiber (grams)
6.71 Net carbs
84.91 Sugar (grams)
55.94 Protein (grams)
17.97 Sodium (milligrams)
573.54 Cholesterol (grams)
123.48
This Chocolate, Chocolate Cake is real hit for chocolate lover, it is calorific, but very tasty and worth a try. This recipe might not be as convenient as pulling out a boxed cake mix, but it is well worth the extra effort it takes to make it. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make. It surprises me every single time how god it is for something so easy. It is a great emergency cake to have in your repertoire for last-minute visitors or urgent Friday night chocolate cravings. If you are looking for a delicious chocolate cake then you have come to the right place.
Chocolate, Chocolate Cake Recipe
Prep time: 10 minsCook time: 30 minsTotal time: 40 mins
CHOCOLATE, CHOCOLATE CAKE – This decadent chocolate dessert is rich, moist and it is only chocolate cake recipe you will ever need!
INGREDIENTS
For the chocolate cake:
8 ounces bittersweet chocolate, chopped
1 cup butter
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup granulated sugar
1 cup brown sugar
¾ cup unsweetened cocoa powder
3 eggs, room temperature
⅓ cup whole milk
1 teaspoon instant coffee + ½ cup water
For the chocolate frosting:
8 ounces bittersweet chocolate, chopped
1 ½ cup heavy cream
2 tablespoons brown sugar
Garnish:
Chocolate curls, optional
INSTRUCTIONS
To make cake:
Preheat oven to 350F. Lightly grease and flour two round 8-in. cake pans, set aside
In small saucepan melt butter and chocolate over low heat stirring almost constantly until both are completely melted, add mixture of instant coffee and water and stir
Remove from heat
In a large bowl with an electric mixer, combine flour, granulated sugar, brown sugar, cocoa powder, baking powder and baking soda, mix on low until dry ingredients are thoroughly combined
Add eggs and milk and beat on medium speed for about 2 minutes then add mixture of melted chocolate and mix until combined
Pour batter evenly into prepared pans
Bake 25-30 minutes or until a toothpick inserted in center comes out clean
Remove from the oven and allow for about 10 minutes remove from the pan and cool completely
To make frosting:
In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth
Assembly the cake:
Place chocolate cake onto serving plate, spread about ⅓ of chocolate frosting on one cake layer, top with the other cake layer and spread frosting on top and sides of cake
Garnish with chocolate curls
NOTES
To make chocolate curls, use potato peeler to shave the curls from the block or bar of chocolate at room temperature.
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