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A delicious plate of Brownie Refrigerator Cake

Brownie Refrigerator Cake

A decadent layered dessert combining rich brownies, fluffy chocolate whipped cream, and velvety ganache. Perfect for chocolate lovers!
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 1 box brownie mix plus ingredients listed on the box: eggs, oil, water
  • 0.5 tsp espresso powder optional, for enhanced chocolate flavor
For the Chocolate Whipped Cream Layer
  • 480 ml heavy whipping cream cold
  • 60 g powdered sugar
  • 30 g unsweetened cocoa powder
  • 1 tsp vanilla extract
For the Chocolate Ganache Topping
  • 180 g semisweet chocolate chips
  • 120 ml heavy whipping cream
For Garnish
  • chocolate shavings or cocoa powder optional
  • whipped cream swirls optional
  • fresh berries or crushed nuts optional

Equipment

  • 9x13-inch Pan
  • Mixing Bowl
  • Small Saucepan
  • Serrated Knife

Method
 

  1. Preheat oven to 350°F (175°C). Prepare brownie mix according to package instructions, adding espresso powder for extra richness.
  2. Bake in a 9x13-inch pan. Let cool completely, then cut into two even layers using a serrated knife.
  3. In a mixing bowl, beat cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
  4. Place one brownie layer at the bottom of a parchment-lined 9x13-inch dish. Spread half of the chocolate whipped cream over the brownie layer.
  5. Add the second brownie layer on top and spread the remaining whipped cream evenly over it.
  6. Heat heavy cream in a small saucepan until warm (not boiling). Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
  7. Pour the ganache over the cake, spreading evenly.
  8. Refrigerate for at least 4 hours (or overnight) for the best texture.
  9. Garnish with chocolate shavings, whipped cream, or fresh berries before serving.

Notes

For best results, make this cake a day in advance to allow flavors to meld. The espresso powder is optional but adds a depth of flavor to the chocolate.