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    Ombre Brownie Cake

      Servings:   12


    • BROWNIE:
      2 packages Ghirardelli Dark Chocolate Brownie Mix
      1/2 cup water
      1 cup vegetable oil
      2 eggs
      1 cup each 60% Cacao, Milk Chocolate,
      and White Ghirardelli Chips
      2 ¼ cups heavy whipping cream,
      divided into three ¾ cup portions
      ¾ cup light corn syrup


    1. Heat oven to 325°F.

    2. Lightly grease and line 3 (8-inch) round cake pans with parchment paper.

    3. Prepare double batch of brownie batter as directed. Divide batter evenly into 3 pans.

    4. Bake 38-40 minutes.

    5. Cool completely before removing from pans.

    6. For Ganache: Place each type of chips into 3 bowls.

    7. Heat cream in microwave at 30 seconds intervals until it just boils.

    8. Immediately pour three-fourths cup cream over each type of chips: stir until chocolate melts.

    9. Add one-fourth cup corn syrup to each, stir until shiny.

    10. Let cool 2 hours before whipping with an electric mixer until fluffy.

    11. Place cooled brownie layer on plate and spread different variety of ganache between each layer. Serve chilled.