Brownie Hot Fudge Sundae Cake
 
 
A triple layer brownie hot fudge sundae cake made with rich fudgy chocolate cake layers, fresh strawberry cream cheese filling, and topped with a chocolate fudge drizzle.
Yield: Serves 15-20
Ingredients
For the brownie cake
  • 1 cup + 6 tbsp (310 g) unsalted butter, diced
  • 10 oz (280 g) dark chocolate, chopped
  • 2⅓ cups (290 g) all purpose flour
  • ⅓ cup (30 g) unsweetened Dutch cocoa powder
  • 1.5 tsp baking powder
  • 1 tsp kosher salt
  • 2⅔ cups (535 g) sugar
  • 5 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
For the strawberry puree
  • ½ cup (75 g) ripe strawberries, halved
  • 1 tbsp sugar
  • 1 tsp fresh lemon juice
  • pinch of salt
For the strawberry cream
  • ¾ cup (170 g) unsalted butter, room temperature
  • 4 oz (115 g) cream cheese, room temperature
  • 4 cups (480 g) powdered sugar
For the whipped vanilla buttercream
  • 1 cup (225 g) unsalted butter, room temperature
  • 4 cups (480 g) powdered sugar
  • 2 tbsp whole milk
  • 1.5 tsp vanilla extract
For the chocolate drizzle
  • 4 oz (115 g) dark chocolate, chopped
  • ½ cup (120 ml) heavy cream
  • ¼ cup (60 ml) corn syrup
  • 1 tsp vanilla extract
For the whipped cream
  • 1 cup (240 ml) heavy cream
  • 1.5 tbsp sugar
  • ½ tsp vanilla extract
To assemble
  • ½ to ¾ cup sprinkles
  • 14-16 maraschino cherries
Instructions
For the brownie cake
  1. Heat oven to 350F. Grease three 8-inch cake pans and line with parchment paper. Set aside.
  2. Combine the butter and chocolate in a microwave-safe bowl and microwave in 30 second increments until melted, stirring after each microwave burst. Stir until smooth and well combined, then set aside to cool.
  3. Meanwhile, whisk together the flour, cocoa powder, baking powder, and salt in a large bowl, sifting if necessary.
  4. Combine the sugar, eggs, and egg yolk in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed, about 5 minutes. Add in the vanilla and mix until combined.
  5. Turn the mixer down to low and add the flour mixture in two batches, stopping the mixer to scrape down the sides of the bowl after each.
  6. Stop the mixer and pour in the butter-chocolate mixture. Fold until combined.
  7. Divide the batter evenly among the prepared cake pans. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. These can easily overbake so err on the side of a little underdone.
  8. Allow to cool on a wire rack for 10-20 minutes, then remove from the pans and allow to cool completely.
For the strawberry puree
  1. Combine the strawberries, sugar, lemon juice, and salt in a food processor or blender and puree until smooth. Set aside.
For the strawberry cream
  1. Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium-high speed, or until smooth and creamy. Decrease the mixer speed to low, then add in the powdered sugar along with 3 tbsp of the strawberry puree. Increase the mixer to medium-high and beat until smooth and creamy, about 4 minutes.
For the whipped vanilla buttercream
  1. Combine the butter, powdered sugar, milk, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until all of the ingredients are incorporated, then increase the speed to medium-high and mix for 5 minutes or until fluffy and smooth.
For the chocolate drizzle
  1. Combine the chocolate, cream, and corn syrup in a small saucepan. Heat on medium-low until the chocolate begins to melt. Remove from the heat and stir in the vanilla, mixing until the chocolate is melted and the mixture is smooth.
  2. Allow to cool to room temperature.
For the whipped cream
  1. Mix the cream in the bowl of a stand mixer fitted with the whisk attachment until thick, then add in the sugar and vanilla. Whisk until medium peaks form.
To assemble
  1. Place one brownie cake top side-up onto a cake board or serving plate. Top with half of the strawberry cream and spread in an even layer with an offset spatula. Top with a second brownie cake and top with the remaining strawberry cream.
  2. Place the final cake layer on top.
  3. Using the whipped vanilla buttercream, ice the cake with a thin crumb coat. Chill in the refrigerator for 15 minutes.
  4. Once chilled, frost the top and sides of the cake with the remaining buttercream.
  5. Fill a small bowl with the sprinkles and use one hand to press the sprinkles around the bottom third of the cake.
  6. Chill the cake in the refrigerator for 15 minutes to set.
  7. Once chilled, use a small spoon to drip the chocolate drizzle around the edges of the cake. Once you have made your way all around the cake, pour the remaining chocolate drizzle onto the center of the cake and quickly smooth it out so that it reaches the edges.
  8. Fill a piping bag fitted with a star tip (I used a 1M tip) with the whipped cream. Pipe rosettes around the top edge of the cake. Place a cherry in the center of each rosette.
  9. If eating the same day, store at room temperature until ready to serve. If making in advance, store in a box in the refrigerator overnight. Bring to room temperature for 30 minutes before serving.
Notes
Recipe from Icing On The Cake
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/05/brownie-hot-fudge-sundae-cake.html