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Champagne Bottle Cake with Cupcake Bubbles (Minty chocolate brownie cake)

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Ingredients

  • 2 boxes super moist chocolate fudge cake mix
  • 2 boxes triple chocolate brownie mix
  • 1 box super moist yellow cake mix
  • 1 1/2 cup vegetable oil
  • 1 cup canola oil
  • 13 cup eggs
  • 4 cup + 2 tbsp water
  • 1 1/2 cup heavy cream
  • 16 ounce 62 percent dark chocolate (chopped)
  • 16 ounce 70 percent dark chocolate (chopped)

Preparation

Baking Directions:

1.

Prepare both brownie mixes according to instructions (together), and bake in well-greased 11x13 baking pan.

2.

Once cooled, turn out onto cake board.

3.

Prepare both chocolate cake mixes according to instructions, and bake in well-greased 11x13 pan.

4.

In a heavy bottom pan, heat 1 1/2 cups heavy cream just until the edges bubble.

Add 62 percent chocolate and remove from heat.

Stir until homogeneous.

5.

Pour ganache into a mixing bowl and add the peppermint extract.

Allow to cool.

Once cooled, beat with mixer until color becomes lighter.

6.

Spread this mixture onto the brownie.

7.

Very carefully, turn out the cake on top of the brownie.

You should end up with a rectangle cake — a brownie on bottom and cake layer on top with mint ganache in the middle.

8.

Carve out the shape of a bottle, trying to round the top as if it were a bottle of champagne.

Discard (or feed to family and friends) the parts of the cake that are not the bottle.

9.

In a heavy bottom pan, slowly melt the 72 percent chocolate.

Add 1 teaspoon peppermint extract, if desired.

10.

Pour chocolate/peppermint combo over the cake, and spread it evenly.

Allow it to dry and harden (in fridge, or overnight).

11.

Mix desired color into half of the icing.

Once the cake is dry, spread a crumb layer onto it.

  Put the rest of the icing into a piping bag and pipe stars to cover the cake.

12.

Roll out the fondant and make the labels.

Gently adhere them to the cake.

13.

Make the yellow cake mix according to box instructions, adding the orange rind to it.

Bake in mini muffin pan.

When cool, ice with desired color icing.