Valentine Brownie & Cream Cake

This beautiful little cake is for my hubby and I to enjoy after our dinner tonight. I wanted to make something easy and pretty {I am all about easy these days, let me tell you}. I don’t have much {good} experience with making layered cakes, which is why I usually stick with cupcakes. So, instead of risking the chance of my cakes falling and crumbling, I decided to use brownies instead! It was super easy to make and I love how it turned out.

 

Cake

1 Brownie Box Mix, made as directed on the box {I used Ghirardelli's Triple Chocolate box}

3  6-inch cake pans {greased}

Bake for less time than the box directs, since the cake pans are smaller than normal brownie pans. Bake until a toothpick comes out clean when stuck through the center {mine ended up baking for about 22 minutes}. Cool entirely in the freezer before taking out of the pans.

 

Icing

6 oz. Cream Cheese {softened}

1 stick butter {softened}

1/4 C. Sour Cream

4 1/2 C. Powdered Sugar

1 Tbsp. Milk

1 tsp. Vanilla

Mix together cream cheese, butter and sour cream until smooth. Gradually add in Powdered sugar, Milk & Vanilla until desired consistency is met. Feel free to add more powdered sugar or milk. You want the icing to be thick and creamy.

Pipe a layer of frosting between the brownie cakes. Top with extra frosting than in the centers. Let cool {I left mine in the freezer overnight}.

Decorate with raspberries, strawberries, cherries or your favorite fruit or nuts. Drizzle chocolate on the top and sides, if desired. Let the cake thaw before eating. :-)

 

Chocolate Drizzle

4 Tbsp. Semi-Sweet Chocolate Chips

1.5 Tbsp. Coconut Oil

Heat chocolate and oil together until smooth. Drizzle on top of your cold cake.

 

ENJOY!