Ombre Brownie Cake

Servings: 12

40 minutes


  • 2 packages Ghirardelli Dark Chocolate Brownie Mix
  • 1/2 cup Water
  • 1 cup Vegetable oil
  • 2 Eggs
  • 1 cup Ghirardelli Bittersweet 60% Cacao Baking Chips
  • 1 cup Ghirardelli Milk Chocolate Chips
  • 1 cup Ghirardelli Classic White Baking Chips
  • 2 1/4 cups Heavy whipping cream, divided into three 3/4 cup portions
  • 3/4 cup Light corn syrup


  • Heat oven to 325°F.
  • Lightly grease and line 3 (8-inch) round cake pans with parchment paper.
  • Prepare double batch of brownie batter as directed. Divide batter evenly into 3 pans.
  • Bake 38-40 minutes.
  • Cool completely before removing from pans.
  • For Ganache: Place each type of chips into 3 bowls.
  • Heat cream in microwave at 30 seconds intervals until it just boils.
  • Immediately pour 3/4 cup cream over each type of chips: stir until chocolate melts.
  • Add 1/4 cup corn syrup to each, stir until shiny.
  • Let cool 2 hours before whipping with an electric mixer until fluffy.
  • Place cooled brownie layer on plate and spread different variety of ganache between each layer. Serve chilled.

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