I’m sure you’re all aware of the dangers of a CVS run, right?
Last week, I stopped by CVS for a quick trip to get some cleaning supplies. I’ve just moved into my new office space, and it was pretty dang dirty, so I needed to rush out right away and get cleaning spray, wipes, paper towels, the works. I was only going to pop in for a second.
But you know, CVS has the best stuff. Makeup and hair stuff and gel pens, oh my. And have I mentioned the bags of candy? Yep, I walked out of there with snack-sized Reese’s, Mega M & Ms and yes, fun-sized Snickers. Rather than eat the entire contents of each bag immediately while I cleaned dried-up Jolly Ranchers off a desk in the office, I chose to save them and bake this candy bar brownie cake instead.
This past week, I went to cake decorating class. I originally signed up for this class before my job promotion when summer was supposed to be uneventful and relaxing, and now I just don’t know if I can do it. I was sitting in class at night trying to form a fondant and gum paste flower, and the table was making waves in front of me. I was about two seconds from face-planting onto my sugar daisy.
Fondant is a tricky beast, for those of you who work with it. It’s like play-doh, except it theoretically tastes a little better. I know it looks really nice, and I like making decorations with it. That said, I’ve never been the biggest fondant fan. For one thing, it doesn’t taste as good as frosting. For another, it really gets handled a lot. I know (or hope) that bakers are working with really clean hands, but the image of someone handling something that much before I put it in my mouth is a turnoff.
Also, the stuff cracks really easily, and once that happens, there’s no fix. I know we’re into this whole smooth cake trend, and it’s totally pretty. But I get frustrated sometimes at all the fondant cakes that look alike. Or maybe that’s just me looking for an excuse to drop cake decorating class so I can get more sleep.
For the first time this week, I’ll be making a tiered cake. I’ll let you know how that goes. Send me tips, okay? I’ve chosen to frost it as a mostly-naked cake to keep the work down to a minimum, but boy, I’m scared.
When I’m trying new things in the cake decorating world, it’s nice to make a dessert that it low-maintenance and no-fuss. This brownie cake is exactly that. The base is a fudgy brownie, covered with easy chocolate ganache and topped with my CVS collection of chocolate bars. Could life get any sweeter?
And now I’m off to try and dowel some cake. Wish me luck! I’ll be stopping by here for therapy if things don’t go well. Have a great start to your week, everyone!
- Preheat the oven to 350. Coat a 9-inch springform pan with cooking spray. Set aside.
- In a medium-sized bowl, mix the cocoa into the melted butter until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the salt and flour, mixing until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes until set. Cool completely.
- While the brownie cake is cooling, make the ganache.Heat the heavy cream and chocolate chips in the microwave for one minute. Stir until smooth.
- Release the cake from the springform sides. Slowly pour the ganache over the cake, edging it gently out to the perimeter of the cake. Stop when the cake is covered.
- Sprinkle the chopped candy bars on top.
- Chill for an hour until the ganache is set. Slice into wedges and serve, or store covered.