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- Preparing Time: 4 hours and 15 minutes
- Total Time: -
- Served Person: 20
- 1/2 cup water
- 1 cup vegetable oil
- cake layers:
- 3/4 cup light corn syrup
- ganache:
- 2 1/4 cups heavy whipping cream
- 2 eggs
- 1 cup ghirardelli 60% cacao bittersweet chocolate baking chips
- 2 (20 ounce) boxes ghirardelli dark chocolate brownie mix
- 1 cup ghirardelli milk chocolate chips
- 1 cup ghirardelli classic white chips
- Carbohydrate 68.8
- Cholesterol 57
- Fat 35.4
- Protein 4.5
- Sodium 251
- Calories 591 calories;
Heat oven to 325 degrees F. Lightly grease and line three 8-inch round cake pans with parchment paper. Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into 3 pans. Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool completely before removing from pans. For Ganache: Place each type of chips into 3 bowls. Heat cream in microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny. Let cool 2 hours before whipping with an electric mixer until fluffy. Stack cooled brownie layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.
