This is the simplest recipe and I’ve never had anyone who likes chocolate and coffee, not love this recipe. It also looks elegant.
Tip: Make it the day before you want to serve it as the whip cream soaks into the brownie and is more flavorful.
Tip: Make sure the bowl and utensils used for making the frosting are clean. I also place them into the refrigerator to chill before making the frosting.
- 1 Package of Brownie Mix (I Use Betty Crocker w/ Chocolate Syrup Package)
Make brownies according to package. Pour into two (2) 8” round cake pans. Bake according to package for a 9 x 13” pan, but keep an eye on it so as to not over bake. Remove cakes from pans and cool on wire rack.
- 1 pt Heavy Cream
- 2 Tbs Instant Coffee
- ½ Cup Brown Sugar
Pour heavy cream into bowl and begin mixing on low/med with electric mixer until it just begins to thicken. Add the instant coffee and brown sugar and mix on high until it becomes whip cream like in texture. Place one of the cakes on your platter and frost sides and top. Place second cake on top of first and finishing frosting.
For Decoration, You Can:
- Shave a Chocolate Bar
- Dust With Cocoa Powder
- Slice Up Some Strawberries or Raspberries.
Karen Rodman (2012)