Brownie Tort

A brownie tort is just what the kids ordered!  This tort has 3 layers of rich chocolate covered in fluffy whip cream.  I made this cake for a thank you dinner for my daughters Girl Scout leaders and their families.  The 7 kids could not get enough of this delicious cake.  This recipe comes from The Pastry Queen book by Rebecca Rather.   I changed the original recipe since the kids voted against a coffee filling or a toffee topping.  I also reduced the amount of saturated fat in the recipe and lowered the amount of sugar in the brownie recipe.  This brownie tort feeds a large group so why not include this recipe at your next dinner or pastry party.

Brownie Tort:
Pre-Heat Oven:  350 degrees
Serves:  16

1/2 cup canola oil
1 1/2 cup butter (3 sticks)
10 oz. bittersweet chocolate, chopped into small pieces
2 1/2 cups sugar
8 large eggs
2 1/2 cups whole wheat pastry flour or all purpose flour
1/2 teaspoons salt
2 tablespoons vanilla extract

1.  In a medium microwaveable bowl, place the chocolate pieces and butter.  Melt the chocolate and butter on medium high for 1 minute.  Stir chocolate and return to the microwave for 1 more minute.  Stir the chocolate mixture.  Continue microwaving the chocolate for 30 seconds until it is fully melted.

2.  In a mixer with the paddle attachment, mix the sugar, oil and butter/chocolate mixture.  Add the eggs one at a time and beat well with each addition.  Add the flour, salt and vanilla extract to the batter. Mix only until all the ingredients are incorporated.  Grease three 9" cake pans butter and flour or use a spray like Pam with flour.  Pour the batter evenly between the 3 cake pans.  Bake the cakes at 350 degrees for 20-25 minutes or until a knife comes out clean.  Allow the cakes to cool on a wire rack for 30 minutes.  Remove the brownies from the pans and allow them to continue cooling for an additional 30 minutes.

Cutting The Chocolate Into Small Pieces

Brownie Batter

9" Brownie Tort

Frosting:
3 cups chilled heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
25 chocolate drops (optional for decorating the top of the cake)

In a large mixing bowl with the whip attachment, whip the heavy whipping cream on high until medium soft peaks appear.  Add the powder sugar and vanilla and beat on low until incorporated.  Then continue beating on high until stiff peaks appear.  Refrigerate the whip cream frosting until ready to use.

Assembling The Brownie Tort:
On a large plate or cake platter place the first brownie cake layer.  Add a layer of whip cream frosting and then add the 2nd brownie layer.  Frost the 2nd brownie layer and add the 3rd brownie layer and frost the top and sides of cake.    Decorate the cake with chocolate drops around the top of the cake.  Make sure you refrigerate the cake until you are ready to serve it.  Cut the torte in thin slices because it is very rich.

Frosting the Brownie Tort

Brownie Tort