Somehow when the words BROWNIE and CAKE are used in the same sentence it is enough to make one’s heart beat fast and entice one to make a recipe more than just one or the other. After sitting down and calming one’s heart!! And while I really wanted to make the whole cake I knew we didn’t need it, so I made 1/2 in a 5″ springform pan.
Now, picture a moist, fudgy cake layered and topped with dark chocolate ganache.
PERFECTION!! I only made one change in the recipe, contributed by Marcel Desaulniers, I used DARK chocolate (63%cacoa) rather than the semisweet chocolate called for. I think I liked it better! AND — it’s healthier!!!! {YEAH, RIGHT!!} Oh, and did I mention it has COFFEE in the filling? It is a subtle flavor enhancing the chocolate. Cannot beat that!!
You can find the recipe in Dorie’s Baking with Julia on page 282.
Check with the other DORISTAS for their chocolate goodness.
March 18, 2014 at 5:26 AM
Ooh that looks absolutely delicious!
March 18, 2014 at 5:51 AM
Still on BwJ, I am impressed. I hardly find time to do normal cooking. Looks great
March 18, 2014 at 12:34 PM
Yep, still on. But I don’t do every week, just the ones I want to try or have not made before. Retirement allows for that!!
March 18, 2014 at 1:05 PM
Your mini cake looks great. I would go with the dark chocolate too the next time I make this. I found it a bit too sweet for my liking with the semi-sweet chocolate.
March 18, 2014 at 1:12 PM
Wonderful!!!! The picture of the inside cake looks perfect!!!
And yeah!!! some words are a sweet call to run in cooking!!!
Great recipe, definitely a keeper!!!
March 18, 2014 at 5:09 PM
I almost always use bittersweet chocolate instead of semisweet. your little cake looks perfect! I also made a half-recipe…it’s so rich i’ll still get 6-8 servings out of it.
March 18, 2014 at 9:41 PM
Brownie + cake = bliss!
March 19, 2014 at 8:40 AM
Ohhh, look at those thick yummy layers of ganache! Dreamy!
March 27, 2014 at 1:47 AM
I’m liking the thick layers of ganache in between the cake layers! Yum!