Triple Choc Brownie Cake

Satisfy your chocolate cravings with this decadent, triple-choc brownie cake layered with creamy vanilla frosting and rich chocolate ganache.

The ingredient of Triple Choc Brownie Cake

• 2 x 500g pkts betty crocker triple chocolate fudge brownie mix
• 200g dark chocolate chopped
• 1 3 cup 80ml thickened cream
• 453g tub betty crocker creamy deluxe vanilla frosting
• fresh raspberries or frozen raspberries to decorate
• chopped candy canes to decorate
• bought giant chocolate stars to decorate

The Instruction of triple choc brownie cake

• preheat oven to 180c grease and line a 3cm deep 23cm x 32cm base measurement cake pan with baking paper make brownie mix following packet directions pour into prepared pan bake for 35 mins or until crumbs cling to a skewer inserted into the centre set aside in pan for 15 mins to cool transfer to a wire rack to cool completely
• meanwhile place dark chocolate and cream in a microwave safe bowl and heat on high for 1 2 mins or until smooth set aside for 1 hour to cool or until ganache is a spreadable consistency
• trim outside edges of brownie cut into 3 equal rectangles place 1 brownie rectangle on a serving plate top with half the vanilla frosting top with another brownie rectangle then spread with the chocolate ganache top with remaining brownie rectangle and remaining vanilla frosting decorate with raspberries candy canes and chocolate stars

Nutritions of Triple Choc Brownie Cake

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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