Ingredients
20
20 servings
- ā¢1 cup vegetable oil
- ā¢0.5 cup water
- ā¢2 eggs
- ā¢2 (20 ounce) boxes Ghirardelli Dark Chocolate Brownie Mix
- ā¢1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- ā¢1 cup Ghirardelli Milk Chocolate Chips
- ā¢1 cup Ghirardelli Classic White Chips
- ā¢2.25 cups heavy whipping cream
- ā¢0.75 cup light corn syrup
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and line three 8-inch round cake pans with parchment paper.
- Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into the 3 prepared pans.
- Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool cakes completely before removing from pans.
- For ganache: Place each type of chocolate chips into separate bowls.
- Heat cream in the microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chocolate 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.
- Stack cooled brownie cake layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.
Nutritional Facts
Per 20 servings
- Calories: 591
- Carbohydrate: 69g
- Fat: 35g
- Fiber: 2g
- Protein: 5g
- Sugar: 17g
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