Imagine a brownie in cake form filled and frosted with Vanilla Ice Cream Frosting, topped with Chocolate Drip, rainbow sprinkles and cherries. Those are the stars that make up this Brownie A La Mode Layer Cake!
This cake is reminiscent of brownie batter baked in cake pans. As this brownie cake bakes it forms that coveted sugary sweet crust on top that’s almost a right of passage for a great brownie recipe. This Brownie A La Mode Layer Cake is rich and decadent and is great for serving a crowd. Small slices are just the right serving size for this cake.
Vanilla Ice Cream Frosting
Fluffy, sweet and tastes like vanilla ice cream. This frosting gets its flavor from melted vanilla ice cream that’s mixed in to the frosting.
Crumb Coat and Chill
Don’t forget to crumb coat and chill before decorating this cake. It’s an extra step that is worth it in the end. A crumb coat helps to catch any loose crumbs, which reduces the chances of getting crumbs in your final layer of frosting. It also helps seal in the cake and fills in any gaps in the cake.
Chocolate Drip Tips
- Start with a chilled cake. The chilled cake will help slow down the drips.
- Make sure the chocolate is the right temperature. It should be fluid but not warm or hot. After the chocolate is melted, let it cool for 15 to 20 minutes and it should be ready for drizzling.
- You can use a spoon or a squeeze bottle for more controlled drips.
- If your chocolate gets too thick to drip, microwave it gently to remelt, making sure it’s the correct temperature before using.
How To Decorate Brownie A La Mode Layer Cake
- Start with a chilled crumb coated cake.
- Add an even layer of frosting over the top and sides of the cake and chill in the refrigerator before adding Chocolate Drip.
- Prepare Chocolate Drip and only use when it’s cool but still fluid.
- Using a spoon or squeeze bottle, pour chocolate over the sides of the cake.
- Pour some of the Chocolate Drip in the center of the cake and with a large offset cake spatula, spread chocolate out to the edge until it meets the edges of the dripped chocolate.
- Chill the cake for 15 minutes to set the chocolate before adding a second layer of chocolate.
- Add the second and final layer of chocolate drip to the cake. Add rainbow sprinkles and chill cake for 15 minutes to set the chocolate before adding more decoration to the top of the cake.
- Use a 2 tablespoon sized spring loaded ice cream scoop to scoop out Vanilla Ice Cream Frosting and place 8 scoops of frosting around the edge of the cake.
- Finally, drizzle any remaining Chocolate Drip over the cake, add more rainbow sprinkles and top each scoop of Vanilla Ice Cream Frosting with a maraschino cherry.
- TIP: To help your cherries stand up, place a toothpick in each cherry and place the toothpick in each scoop of frosting.
Plan It Out
- Day 1: Bake cake layers.
- Day 2: Prepare frosting, assemble and serve.
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- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 8-inch round cake board
- 2 tablespoon sized spring loaded ice cream scoop
- Large offset cake spatula
- Rainbow sprinkles
- 1 cup, plus 6 tablespoons unsalted butter, diced
- 10 ounces bittersweet chocolate, chopped
- 2 1/3 cups (11.5 ounces) all-purpose flour
- 1/3 cup (1.2 ounces) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoons salt
- 2 2/3 cups (18.7 ounces) granulated sugar
- 5 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
VANILLA ICE CREAM FROSTING
- 2 cup unsalted butter, at room temperature
- 1/2 cup vegetable shortening
- 1/8 teaspoon salt
- 6 1/2 cups (26 ounces) powdered sugar
- 1 cup (8 ounces) heavy cream
- 4 teaspoons vanilla extract
- 1 cup melted vanilla ice cream
- 6 ounces semisweet chocolate, chopped
- 3/4 cup (6 ounces) heavy cream
- 1/4 cup (4 tablespoons) unsalted butter
- Adjust and oven rack in the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
- Fill a medium-sized saucepan with 2 inches of water and bring to a simmer over medium-low heat. Place butter and chocolate in a heatproof bowl and place on top of the saucepan, making sure the bottom of the bowl does not touch the water. Heat the butter and chocolate until it begins to melt, stirring until smooth. Once the butter and chocolate have melted and is smooth, remove from the heat and set aside to cool.
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs and egg yolk on medium-high speed until foamy, about 5 minutes. Add the vanilla extract and mix to combine.
- Reduce the mixer speed to low, and slowly add the flour mixture to the egg mixture in two batches, scraping down the sides of the mixer bowl as needed between additions.
- With the mixer off, add the melted butter-chocolate mixture and fold the batter together with a rubber spatula until combined.
- Divide the cake batter between prepared cake pans and bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Do not over bake.
- Let the cakes cool in their pans on wire racks for 15 minutes and then invert on to cooling racks to cool completely.
VANILLA ICE CREAM FROSTING
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, shortening and salt together on medium speed until creamy and pale in color, about 8 minutes.
- Reduce the mixer speed to low and slowly add the powdered sugar, heavy cream, vanilla extract and melted vanilla ice cream. Beat for 1 minute until combined. Increase the speed to medium-high and beat until light and fluffy, about 6 minutes.
- Trim and cake domes that may have formed while baking creating three even layers of cake. Place one cake layer on a cake board and place on a cake platter or cake turntable. Add 2/3 cup of frosting on top of the cake layer and spread evenly all the way out to the edges of the cake. Add the second cake layer on top and spread another 2/3 cup frosting in an even layer all the way to the edges. Place the last cake layer on top (bottom side up) and spread about 1 1/2 cups frosting over the top and sides of the cake creating a thin layer of frosting to catch any loose crumbs. Once the cake is covered in a crumb coat, chill the cake in the refrigerator for 30 minutes.
- Remove the chilled cake from the refrigerator and apply the top coat of frosting over the top and sides of the cake. Save remaining frosting for decorating. Place the cake in the refrigerator while you prepare the Chocolate Drip.
- Place chocolate in a medium-sized heatproof bowl.
- In a small saucepan, bring the cream and butter to a simmer over medium heat. Pour the hot cream over the chocolate and stir until melted. Let cool for 20 minutes before using.
- Remove the cake from the refrigerator and spoon Chocolate Drip over the edges of the cake. Pour about half of the Chocolate Drip in the center of the cake and carefully spread it out to the edges of the cake to meet the Chocolate Drip on the edges of the cake. Refrigerate for 10 to 15 minutes before adding the second layer of Chocolate Drip.
- Remove the chilled cake from the refrigerator and apply a second layer of Chocolate Drip over the top and sides of the cake. You may have to reheat it to get it to a drizzle consistency.
- You can also use a squeeze bottle on the edges of the cake for a more controlled Chocolate Drip. Chill the cake for 15 minutes in the refrigerator before you finish decorating the top of the cake. If you have any remaining Chocolate Drip save it for additional decorating.
- Once the Chocolate Drip is set, you can add the remaining frosting on the top. With a spring loaded ice cream scoop, scoop out remaining frosting and place on top of the cake. Using a 2 tablespoon sized spring loaded ice cream scoop, scoop out 8 scoops of Vanilla Ice Cream Frosting and place around the top edge of the cake. Drizzle any remaining Chocolate Drip you have and sprinkle with rainbow sprinkles and top with maraschino cherries.
Storage: Assembled cake can be stored at room temperature for up to 1 day or stored in an airtight cake container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Frosting storage: Frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 918Total Fat: 73gSaturated Fat: 40gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 242mgSodium: 395mgCarbohydrates: 57gFiber: 6gSugar: 26gProtein: 12g
*Nutrition information is an estimate and will vary.*