Brownie cake

This Brownie Cake Will Redefine Your Dessert Standards!
Rich, fudgy layers of chocolate brownie combined with creamy black and white fillings make this Brownie Cake an irresistible dessert. It’s the perfect indulgence for chocolate lovers and sure to impress at any gathering.

Ingredients:

For the Cake:

• 11 oz (310 g) semi-sweet baking chocolate
• 1 heaping tablespoon Nutella
• 1 stick (113 g) unsalted butter
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 3/4 cup (105 g) all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt

For the Black Filling:

• 1 packet (3.5 oz) chocolate pudding mix
• 1 1/4 cups (300 ml) milk
• 3 tablespoons sugar
• 8 oz (250 g) cream cheese (at least 20% fat)
• 1/2 cup heavy whipping cream

For the White Filling:

• 1 packet (3.5 oz) vanilla pudding mix
• 1 1/4 cups (300 ml) milk
• 3 tablespoons sugar
• 8 oz (250 g) cream cheese (at least 20% fat)
• 1 tablespoon heavy cream
• 1/2 cup heavy whipping cream

Instructions:

1. Melt the chocolate, Nutella, and butter together in a heatproof bowl over simmering water or in the microwave. Stir in the vanilla extract.
2. Whisk the eggs and sugar until pale and thick. Combine with the chocolate mixture.
3. In a separate bowl, mix the flour, baking powder, and salt. Fold into the chocolate mixture.
4. Pour into a greased 9-inch round cake pan and bake at 350°F (175°C) for 45 minutes. Cool completely.
5. Cook chocolate pudding with milk and sugar according to the package instructions. Let cool. Mix in the cream cheese until smooth. Fold in the whipped cream gently.
6. Cook vanilla pudding with milk and sugar as directed. Let cool. Combine with cream cheese and a tablespoon of heavy cream. Fold in the whipped cream gently.
7. Once the brownie base is cool, layer the black filling evenly over the top. Spread the white filling over the black layer.
8. Refrigerate the cake overnight or for at least a few hours before serving.