Thursday, September 12, 2013

Double Layer Flourless Chocolate Cake with Chocolate Buttercream Frosting

This cake is just darn good!  If you like chocolate, this is the cake for you.  Two layers of my Flourless Chocolate Cake surrounded by my smooth and creamy Chocolate Buttercream Frosting.  Oh, and don't forget the chopped walnut topping that gives the cake the perfect amount of crunch!  Brilliant!

Step 1.  Make a double batch of my Flourless Chocolate Brownies (get the recipe here).  I like to make two 8x8 square cakes so the final cake looks like a giant brownie (just like at Patrick's birthday dinner).  Keep cakes in the fridge until you are ready to ice them.  You want the cakes to be cold and firm.  

Step 3.  Ice the Cakes:  Place one of the chilled cakes on your serving platter flattest side down.  Then, take a big scoop of frosting and use a butter knife or a flat knife to ice the top of the cake.  Next, place the second chilled cake on top of the frosting, flattest side up. Then, scoop the remaining icing onto the middle of the second cake.  Working from the middle out, use the knife to spread the frosting evenly to the edges.  Then, ice the sides of the cake.

I like to keep a glass of warm water next to me when I am icing.  Every couple strokes I dip the knife in the water and scrape off the excess frosting and water.  Also, using a slightly damp knife will help you have a nice smooth stroke.

Step 4.  Once the cakes are iced, take 1½ cups of chopped walnuts and place evenly over the top of the cake.  Lightly press on the walnut pieces with your fingers to set them in the frosting.

Step 5.  Keep the cake in the fridge until ready to serve.  Let the cake sit at room temperature for about 15 minutes before cutting and serving.  (You can make this up to 3 days ahead of time, just wrap with aluminum foil and keep in the fridge.)  Serve with a scoop of vanilla ice cream.  Heaven :)

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