Choco-Layered Delight: Brownie Refrigerator Cake

Ingredients

Brownie Base

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 3/4 cup all‑purpose flour
• 1/4 tsp salt

Chocolate Ganache

• 200 g dark chocolate (70% cacao), chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, cold, cubed

Whipped‑Cream Layer

• 1 cup heavy whipping cream, chilled
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract

Instructions

Baking & Cooling

1. Bake the Brownie. Place the pan on the middle rack and bake for 20‑22 minutes. The edges should look set while the center remains slightly fudgy; a toothpick inserted should come out with a few moist crumbs.
2. Cool Completely. Remove the pan and let the brownie cool in the pan for 10 minutes, then lift it onto a wire rack. Once completely cool (room temperature), slice it horizontally into two even layers using a long serrated knife.

Assembling the Refrigerator Cake

1. Layer the Bottom Brownie. Place the first brownie slab at the bottom of the loaf pan. Spread a thin blanket of ganache (about 2‑3 tbsp) to act as “glue” for the next layer.
2. Add the Cream‑Ganache Mixture. Gently fold the whipped cream into the remaining ganache until just combined. Spoon this airy chocolate mixture over the first brownie, spreading evenly.
3. Top with the Second Brownie. Place the second brownie slab on top, pressing lightly so the layers adhere. Finish with a final drizzle of any leftover ganache for a glossy top.
4. Chill to Set. Cover the pan with plastic wrap and refrigerate for 2–3 hours, or until the ganache and whipped‑cream layers are firm to the touch.