Tuesdays with Dorie BWJ: Mocha Brownie Cake (or Baileys Brownie Cake!)

March 18, 2014 at 12:01 am | Posted in cakes & tortes, groups, layer cakes, sweet things, tuesdays with dorie | 32 Comments
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brownie cake

For Saint Patrick’s Day, I turned the Mocha Brownie Cake from Marcel Desaulniers into a Baileys Brownie Cake.  Oh yeah!  It was as easy as just replacing the coffee in the ganache with Baileys…plus a swig more to taste.  I’m lucky I’m a fast baker, because I pushed the clock on this one.  All those resting and chilling times didn’t really register when I read through the recipe.  Thanks to my BFF, the freezer, I managed to get a photo while it was still light(ish) out.

I made a half recipe in six-inch form.  It only took about 35 minutes to bake (I watched it closely, cuz no one likes a dry brownie).  The cake is a cake-brownie hybrid.  It starts out with whipped eggs– sort of like those Best-Ever Brownies we made awhile back– and also has baking powder for lift.  I was kind of nervous to cut the cake into three layers, but it rose nicely in the oven and after it was chilled and firm, it was really no problem to slice…it helped that it was a small cake, I’m sure.

The filling and glaze is a dark chocolate ganache flavored with coffee (or Baileys for me, thanks).  Delicious!  I just realized after reading another blogger’s post that I completely forgot to add the extra sugar in the ganache. Oh well– it doesn’t need it, especially if you like your chocolate on the dark, bitter side (or you use sweet Baileys to make it). Even thought the recipe said to make sure the ganache was still pourable when filling the layers, mine was definitely spreadable– the consistency of thick custard.  I didn’t see any problem with using it that way, and in fact it set up nicely. I didn’t need to build the cake up in a springform pan and it was ready to glaze quickly.  I did reheat the remaining ganache so I’d have a shiny, pourable glaze for over the top.  And then I sprinkled the cake with green luster dust for extra shimmer.

I’m really impressed with this actually.  It looks great cut (use a hot knife) and it totally satisfies my ever-present chocolate craving.  Also, it’s a heck of a lot easier to put together than Marcel D’s “Death by Chocolate Cake,” which I made once and is waaaay more involved.

For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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32 Comments »

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  1. Looks absolutely delicious!

  2. OH I’m craving some chocolate now! Thanks! ;) It looks very delicious :)

  3. Looks f a b u l o u s ! I’m sure the Baily’s put this over the top. This type of dessert is right up my alley – can’t wait to make it! Thanks for the heads up about the chilling times.

  4. Oh yes to Baileys (or Kahlua for that matter). Your cake looks gorgeous…..if cakes can look that! Love the green plate, your salute to St. Patrick :-).

  5. Mmmm. I want.

  6. Wonderful!!! Your cake looks perfect!! Great idea the bailey ganache, good pairing with chocolate!!!
    I enjoyed so much this recipe!!
    Definitely a keeper!!!

  7. That looks soo good!

  8. Love your Bailey’s version. I have to add the ganache today and I think I am going to be creative too!

  9. Oh goodness gracious, this looks to die for! Ganache with Baileys, Ill take 6 please. I am a ganache fiend, however I never tried substituting coffee for Baileys… But you can bet your bottom dollar that I will be doing that to everything now, especially because I just bought a giant bottle of Baileys.

  10. I cannot access the recipe for this cake?

  11. Ohhhh, your cake looks perfect!!! So dark and chocolate. Yum!

  12. It looks awesome!

  13. Your addition of Bailey’s sounds amazing! Gorgeous slice, too!

  14. Looks so moist! Yum!

  15. Ps. Nice quinelle in the pic!

  16. Yours looks beautiful and delicious!!

  17. I love how dark your ganache looks. Yum!

  18. Yummmy yummy chocolate cake! :)

  19. I love the festive green luster dust!

  20. Bailey’s sounds like a great addition to cakes, any time of the year. Your cake slice looks super professional! Thanks also for organising the TWD group.

  21. This looks amazing…your presentation is gorgeous…I’m loving that little sprinkle of green luster dust… it is so perfect with that beautiful green plate.
    And now for the brownie… yum. Just YUM. It looks so delicious, and love how you substituted Baileys for the coffee.
    Wonderful post!

  22. This recipe made me happy, too. I love the idea of using booze. You have made that death by chocolate cake? That is a crazy amount of work!

  23. Your cake looks delicious….moist and chocolatey. I like the presentation with the green luster dust on a green plate…beautiful.

  24. Looks so moist and delish that I would like to have one on my plate right now ;-).

  25. Baileys Irish Creme Cake and tea – a great combination!

  26. I shouldn’t make this… I would eat the whole cake! :p

  27. Baileys! Gald to hear it turned out. I loved the ganache and probably would love it more (if possible) with Baileys.

  28. You managed to make this brown cake look gorgeous. I love the green plate and green dust. Great touch!

  29. What is that green dust? It really makes the cake stand out on the plate.

    • thanks! it’s green luster dust…got it at a baking supply shop.

  30. umm yeah this looks amazing! I am not a fast baker but I sure do love the end result! If it wasn’t for my love for bbq I would have possibly been a baker :)

    http://www.smokingpigbbq.net

  31. Oh My!!! This looks absolutely heavenly! I’d love to try this and share the recipe on my blog! :D

    http://www.thegrubshack.wordpress.com


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