Tuesdays With Dorie: Mocha Brownie Cake Rewind

With the first assignment being scones I had baked for years, starting Tuesdays With Dorie in March was easy. So easy, it felt like cheating. March’s second assignment was Mocha Brownie Cake. The cake looked delicious, but I was emerging from 3 weeks of cake research and testing for Wednesdays, and, subsequently, Junior’s birthday. I had to admit that I was actually sick of cake and would NOT be doing a second TWD blog post for March. I *gasp* didn’t want to think about cake!

The Fates showed mercy, though, (I’m not sure The Fates do mercy, being fate and all) and gave April three Tuesdays in which I could work with Dorie. The occasional third Tuesday in any given month is a Rewind week: one can revisit a previous favorite or  pick up a recipe that had otherwise been skipped. This wildcard week would give me two entries for the month, since I had no intention of doing April’s 2nd project: lefse. I grew up in a Lefse Household, and while I appreciate it for the heritage tag, and while I could have borrowed the electric skillet gizmo to bake them on, the cloth-lined rolling-pin to roll them with, as well as the special stick to flip them from my Mom, I don’t like lefse enough to have squeezed the project into my early-April life.

Needing the TWD projects to remotely fit into my IRL existence, I decided the Mocha Brownie Cake would be perfect for the Spring (aka Birthday) Dinner I make yearly for my lovely Mother-in-law. This cake did not disappoint.

Here we go!
Here we go!
Eggs, vanilla, & sugar
Eggs, vanilla, & sugar

The recipe calls for 5 eggs which should be beaten until a bit thickened and doubled in volume. This step highlights one of my favorite metamorphoses of the humble egg.

Thicker & doubled in volume: sheer beauty
Thicker & doubled in volume: sheer beauty
Before
Unsweetened, bittersweet, milk chocolate, & butter before
During
during
Being added
then being added

As always, the better the chocolate you start with, the better chocolate tasting the whateveritis you’re making will be. The recipe instructs to use 4.5 oz semisweet plus 2.5 oz unsweetened chocolate; I used something closer to 50/50 Scharffen Berger unsweetened and Cordillera Milk Chocolate. Intense!

Called for 1 pan; I used 3. Didn't want to hassle with slicing
Called for 1 pan; I used 3. Didn’t want to hassle with slicing
Ganache step 1
Ganache step 1

The mocha element for this cake comes from strong coffee (I used a shot of espresso) added to the chocolate and cream of the ganache. The chocolate I had on hand was almost equal parts: 70% Cordillera Dark Chocolate and 65% Sunspire Bittersweet Chocolate Chips.

Ganache Step 2
Ganache Step 2
Oh My Ganache!
Oh My Ganache!
1st layer to springform
1st layer to springform
Cover with 1 cup of ganache; chill
Cover with 1 cup of ganache; chill
Repeat with 2nd & 3rd layers, spreading ganache between, then chilling
Repeat with 2nd & 3rd layers, spreading ganache between, then chilling
Cover the top, chill, then unmold
Cover the top, chill, then unmold
Do final coat of ganache over top & sides, then celebrate spring!
Do final coat of ganache over top & sides, then celebrate spring!

The cake was a little dry from guessing on the baking time for 3 thin layers rather than 1 thick layer. Next time, I would bake for 18 minutes rather than 20. While I followed the recipe closely, measuring each cup of ganache for the filling, I barely had enough left for the final coat, so had to spread a thin layer rather than pour a smooth one. Next time I will increase the ganache quantity. That being said, this cake was delicious! It was not overly mocha-y, while being a very sincere hit of chocolate. Most important, the guest of honor found it beautiful and delicious. I look forward to making this cake for many Springs to come!

The last piece
The last piece

Mocha Brownie Cake • Baking with Julia • Contributing Baker: Marcel Desaulniers •       pages 282-283

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6 thoughts on “Tuesdays With Dorie: Mocha Brownie Cake Rewind

  1. OMG!!! This is definitely heaven on earth!
    Your cake is stunning.
    I definitely need to rewind it, soon… sonner… today?

    PS: I made lefses: they are not as beautiful as your cake but really delicious.

  2. Nicely done! I think a lot of us had issues with the cake being a bit dry. I also did not have enough ganache to pour – I ended up adding more melted chocolate.

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