Triple Chocolate Brownie Cake

For the past 5 years, I’ve spent my birthday wine tasting in Cottonwood, AZ with my parents and husband. If you’ve never been, it’s a MUST. Cottonwood is a cute town near Sedona that’s full of local shops, tasty wine, and an adorable hotel. There’s a quaint downtown and most of the restaurants and tasting rooms are dog-friendly. Our hotel even had a “dog house” that we stayed in: paw print decor, food bowls, and a backyard.

After a long day of wine tasting, we typically enjoy hand-stretched pizza on the patio of a local pizzeria. It goes without saying that I’m obsessed with dessert, so of course I had to bake special treats to bring on the trip. I made funfetti and blueberry cake balls, but the star of the show was my Triple Chocolate Brownie Cake. The base of the cake is my Double Chocolate Gluten-Free Brownies and it’s topped with a coconut cream ganache. This brownie cake is gluten- and dairy-free, so it’s perfect for anyone with those sensitivities. I had to jazz up my cake by topping it with sprinkles, but for those chocolate lovers, it’d be great with more dark chocolate chips sprinkled on top. Give this cake a shot at your next birthday party- I promise it won’t disappoint!

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Triple Chocolate Brownie Cake

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Serves: 12

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

This Triple Chocolate Brownie Cake is moist, fudgy, and sure to satisfy anyone with a chocolate craving.

Ingredients

• 1 batch of Double Chocolate Gluten-Free Brownies
• 1/2 cup (120ml) canned coconut cream
• 4 oz dark chocolate chips

Instructions

1

Make the brownies according to the recipe, but use a 9-inch round cake pan instead of an 8x8 inch pan.

2

Let the brownies cool completely before starting the ganache.

3

Once the brownies are cool, bring the coconut cream to a simmer in a small saucepan. Once the cream begins to form small bubbles and simmer, turn it off and pour it over the chocolate chips.

4

Let the chocolate sit for 5 minutes before slowly stirring with a whisk. Stir until shiny and then set aside to cool for 5 minutes.

5

Once the ganache has cooled for 5 minutes, pour it on top of the cake and spread to the edges.

6

Let the ganache cool completely then slice and enjoy!

Nutrition

• 260 Calories
• 27.8g Carbohydrates
• 16.4g Fat
• 3.6g Protein
• 9.7g Saturated fat
• 20.6g Sugar