Over-The-Top Chocolate Layer Cake With Brownie, Mascarpone Cream And Chocolate Ganache
In the past, kosher desserts for Passover were very basic, there were almost no substitutes, so the desserts were based on matzah, matzah flour, cocoa, chocolate-flavored spreads, etc. Who would have imagined then that spectacular and delicious desserts can be gluten-free and have wonderful flavors and textures.
Over the years, Passover desserts have undergone a significant transformation, from boring and tasteless desserts, the desserts have become the main stars of every Passover Seder. Many people invest in creating spectacular desserts that are adapted for Passover, rich in textures, different layers and flavors that can suit every day and not just Passover.
It’s time to announce – there are no more desserts for Passover, there are wonderful desserts that can also suit Passover!
This year I decided to create a very decadent dessert. A festive layer cake consisting of a layer of brownies, topped with a layer of mascarpone cream with brownie crumbs, whipped chocolate ganache, chocolate glaçage and a whipped chocolate ganache decoration that is going to steal the show.
It is highly recommended to prepare the cake according to all the steps in order to get a perfect result. Of course you can only choose some of the layers, without glaçage, without decoration, etc., but I recommend taking it as a project and doing it from A to Z.
Over-The-Top Chocolate Layer Cake With Brownie, Mascarpone Cream And Chocolate Ganache
20-22cm springform pan for the cake assembly
24cm square pan for the brownie layer
Ingredients 
Whipped Chocolate Ganache (prepare the day before):
250g heavy whipping cream (1)
240g dark chocolate 70%, chopped
250g heavy whipping cream (2)
Mascarpone Brownie Cream:
200g heavy whipping cream
140g white chocolate, chopped
200g Mascarpone cheese
Brownie crumbs (see in the preparation)
Brownie Layer:
250g butter
250g dark chocolate 70%, chopped
20g pure hazelnut paste
260g eggs (around 4 big eggs)
250g light brown sugar
125g almond meal
Chocolate Glaçage:
150g dark chocolate 70%, chopped
120g milk chocolate, chopped
75g canola oil
Preparation
1. Whipped Chocolate ganache: Heat whipping cream (1) in a small pot until simmering. In a big bowl, pour the hot cream over the chocolate, wait a few seconds, then stir to make a smooth ganache. Stir in the whipping cream (2) and refrigerate overnight.
2. Mascarpone Brownie Cream: Heat whipping cream in a small pot until simmering. Pour the hot cream over the chocolate in a bowl, wait a few seconds, then stir to make a smooth ganache. Refrigerate for about an hour. Combine the mascarpone and chocolate ganache. Refrigerate for 2 hours.
3. Brownie Layer: Preheat the oven to 170C degrees and line a 24-cm square pan with parchment paper.
4. Melt butter and dark chocolate in a double boiler or the microwave. Remove from the heat, add hazelnut paste and stir. Cool to room temperature.
5. In a big bowl beat eggs and sugar, add melted chocolate and beat. Add almond meal and mix until well combined.
6. Pour the brownie mixture into the pan. Bake for about 25 minutes, until baked but very moist. Cool to room temperature.
7. Remove from the pan, carefully separate from the baking paper and place on a work surface. Cut the brownie into a circle in the diameter of the pan in which you will assemble the cake. Place the brownie circle at the bottom of a round springform pan, put an acetate strip inside the pan along the edges.
8. Chop the brownies leftovers into crumbs and set aside.
Assembly
9. Remove the mascarpone cream from the fridge and whip until stiff peaks form. Fold in the brownies crumbs. Spread the mascarpone cream over brownie layer, smooth with an icing spatula and freeze for about an hour.
10. Remove the chocolate ganache from the fridge and whip until light and airy. Be careful not to over-whip, as the ganache can break.
11. Pour 2/3 of the whipped ganache over the mascarpone cream layer and smooth using an icing spatula. Freeze for about 2 hours.
12. Transfer the rest of the whipped ganache into a pastry bag. Draw on a parchment paper a circle almost the diameter of the cake and pipe the ganache inside the circle (like in the photo). Place an acetate sheet on the ganache and press lightly (really lightly) using a large plate so that the ganache flatten slightly. Put the whipped ganache decoration in the freezer with the acetate sheet on top.
13. Chocolate Glaçage: Melt the chocolate in a double boiler or the microwave, remove from heat and add the oil, stir until smooth.
14. Remove the cake from the freezer, remove from the pan and separate from the acetate. Place the cake on a wire rack over a rimmed baking sheet. Pour the glaçage evenly over the top of your cake until desired coverage is reached. You can re-use the chocolate glaçage that drips onto the baking sheet.
15. Remove the whipped ganache decoration from the freezer, carefully separate from the baking paper and the acetate sheet. Place the decoration on the chocolate glaçage.
16. Refrigerate until serving, using a very hot knife (important for cutting the glaçage) cut into small triangles and enjoy.
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Bon-Appétit
Sharon
