Chocolate Brownie And Coconut Macaroon Layer Cake Recipe

As if the chocolate brownie layer cake couldnt get any better, it is also topped with whipped cream, Rolo chocolate, peanut brittle balls and chocolate sauce - drool!

The ingredient of Chocolate Brownie And Coconut Macaroon Layer Cake Recipe

• 400g dark chocolate chopped
• 750g butter chopped
• 3 cups powdered sugar
• 6 eggs
• 1 1 2 cups all purpose flour sifted
• 2 3 cup cocoa powder sifted
• 1 2 cup pecans chopped
• 6 egg whites
• 2 x 225g packet moist coconut flakes
• 3 cups sugar mix
• 1 3 cup of salted caramel dessert sauce
• 1 2 teaspoon of sea salt flakes
• canola oil spray
• 300 ml thickened cream whipped
• chopped rolo chocolate to serve
• chopped peanut brittle balls to serve
• flakes of toasted coconut to serve
• chocolate syrup to serve

The Instruction of chocolate brownie and coconut macaroon layer cake recipe

• preheat the oven to 170c 150c fan forced grease two 6cm deep 20cm base round springform pans line bases and sides with baking paper
• put the chocolate and 250g butter in a large saucepan cook stirring over low heat for 5 to 6 minutes or until melted and smooth transfer to a bowl add 2 cups of powdered sugar stir until combined add the eggs whisk until combined add the flour and 1 2 cup of cocoa to the mixture stir until combined
• divide batter evenly between the prepared pans sprinkle evenly with pecans bake in the oven for 50 minutes or until almost cooked
• during this time put the egg whites in a large bowl whisk until frothy stir in the coconut and the remaining caster sugar when the brownie is almost cooked remove from the oven garnish each brownie evenly with the coconut mixture return to the oven for 20 to 25 minutes or until brownie is cooked through and coconut is light golden and set cool completely in the molds
• meanwhile using an electric mixer beat the remaining butter until pale gradually add the icing sugar the caramel the sauce the salt and the rest of the cocoa whisking until combined
• remove the cake from the pans lay a piece of baking paper lightly grease a 65cm long piece of baking paper with oil spray top with another sheet of baking paper fold in half on the length using 1 brownie as a base wrap parchment paper around the brownie to make a large collar grease 1 pan back pan around brownie and top collar
• top of the brownie with half of the butter cream mixture spreading to edge to form a uniform layer carefully insert the rest of the brownie layer butter cream with the rest of the butter cream mixture spreading evenly refrigerate 4 hours or until the butter cream is firm
• remove the cake from the pan and transfer to a serving plate top with whipped cream chocolate and coconut drizzle with chocolate syrup serve immediately

Nutritions of Chocolate Brownie And Coconut Macaroon Layer Cake Recipe

calories: 689 515 calories
calories: 42 2 grams fat
calories: 27 1 grams saturated fat
calories: 72 3 grams carbohydrates
calories: n a
calories: n a
calories: 6 2 grams protein
calories: 109 milligrams cholesterol
calories: 392 milligrams sodium
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calories: nutritioninformation