Ombre Brownie Cake

I usually live by the Baker’s One Bowl brownie recipe for virtually all my brownies, but I do admit to purchasing brownie mixes on occasion.  I typically buy them when Ghirardelli is on sale for when my sad, vanilla husband asks, “Can’t we just have plain, normal brownies?”

Recently, Kroger had Ghirardelli brownie mixes on sale so I picked a couple up.  When I got them home, I noticed this fantastic photo on the back of a round, 3-layer cake thing with different flavors of frosting in between — with the recipe right next to it.  As luck would have it, I had all the remaining ingredients in my refrigerator and cabinet.  So sign me up.  Sorry dear — no plain brownies out of these box mixes.

Ombre Brownie Cake

Ombre Brownie Cake


  • 2 packages Ghirardelli Dark Chocolate Brownie Mix
  • 1/2 cup water
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup each 60% Cacao, Milk Chocolate, and White Ghirardelli Chips
  • 2 ¼ cups heavy whipping cream, divided into three ¾ cup portions
  • ¾ cup light corn syrup, divided into three 1/4 cup portions
Heat oven to 325°F. Lightly grease and line 3 – 8″ round cake pans with parchment paper. Prepare double batch of brownie batter as directed. Divide batter evenly into 3 pans. Bake 35-38 minutes. Cool completely before removing from pans.  Place each type of chips into 3 bowls. Heat cream in microwave at 30 seconds intervals until it just boils. Immediately pour ¾ cup cream over each type of chips. Let sit for a couple minutes, then stir until chocolate melts. Add ¼ cup corn syrup to each, stir until shiny. Let cool 2 hours before whipping with an electric mixer until fluffy.  Place cooled brownie layer on a cake plate and spread different variety of ganache between each layer. Serve chilled.
 Ombre Brownie Cake Gray Eating
Between the cake — and the Shrimp Lo Mein, my son was incredibly happy.
Shimpo Lo Mein
“All of this on a Wednesday night?” he asked.  One last thing on this cake — besides the fact that it is yummy — it produces lots of dirty dishes.

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