There are some things in life not worth sacrificing. Like this cake, for instance. It was the recipe of the week for Project Pastry Queen last week and I passed on it because I had already made cupcakes, rice pudding, and cookie bars during the week. And I regretted every bite of all of those things once I saw this cake posted by some of my fellow PPQers. So given the opportunity for a reprise with a Wildcard Week, I jumped at the chance to indulge.
With a decadent espresso filling sandwiched between 3 layers of brownie, wrapped in a fluffy espresso whipped cream, and studded with Heath Bar bits, I’m sure I’ll have no problem passing on all other sweets this week so that this cake can take center stage. The brownie layers aren’t as sweet as you would expect due to the [16oz!!] bittersweet chocolate in the recipe and they balance just perfectly with the sweet espresso-mascarpone filling. As you could imagine, the cake as a whole is incredibly rich but it’s worth every single calorie each slice contains and small slices alongside a glass of ice cold milk are highly recommended. And even though this is a gigundo cake, if you’ve got anyone around with a hollow leg and a sweet tooth (read: Kyle), I’m sure this cake won’t be around for long.
Sarah’s got the full recipe posted at 20something cupcakes and a few others made the cake last week so be sure to check out Project Pastry Queen for their links. Next week we’re going Italian!