Emeril's Chocolate Brownie Cake

Feb. 12, 2004 -- Looking for some luscious dessert recipes that are sure to make your Valentine smile? Here are Emeril Lagasse's recipes for Chocolate Brownie Cake with Chocolate Buttermilk Frosting and Chocolate Swirl Cheesecake.

Chocolate Brownie Cake

Yield: One 9-inch layer cake equals 10 to 12 servings

• 1/2 pound butter, softened at room temperature • 2 cups sugar • 2 eggs • 2 cups all-purpose flour • 1 teaspoon baking soda • 4 tablespoons cocoa powder • 1/2 cup buttermilk • 1/2 cup sour cream • 1 teaspoon vanilla extract •Chocolate Buttermilk Frosting recipe (below)

1. Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans, and line with parchment paper.

2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.

3. Into a medium mixing bowl, sift the flour, baking soda and cocoa powder together.

4. In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.

5. With the mixer on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients.

6. Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30 to 35 minutes.

7. Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.

Chocolate Buttermilk Frosting

• 1 stick butter, softened • 1/4 cup cocoa powder, sifted • 8 ounces cream cheese • 1 pound powdered sugar, sifted • 2 tablespoons buttermilk • 1 teaspoon vanilla 1. In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined.

2. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.

3. Frost cake as usual.

Yield: enough frosting for 1 (9-inch) layer cake or one 9- by 13-inch cake.

Chocolate Swirl Cheesecake

• 1/2 cup plus 2 tablespoons chocolate cookie crumbs • 1/2 cup plus 2 tablespoons graham cracker crumbs • 4 tablespoons melted butter• 1 cup plus 1 tablespoon sugar • 6 ounces semi-sweet chocolate, chopped (about 1 cup) • 1/4 cup heavy cream • 2 tablespoons Grand Marnier or other orange-flavored liqueur or brandy • 24 ounces cream cheese, softened • 1/2 cup sour cream • 4 large eggs • Sweetened Whipped Cream, optional accompaniment • Fresh berries, optional accompaniment

1. Preheat the oven to 350 F.

2. In a bowl, combine the cookie crumbs, butter, and 1 tablespoon of the sugar. Mix well and press into the bottom and slightly up the sides of a 10-inch springform pan. Bake until the crust is set, 10 to 13 minutes. Let cool completely on a wire rack.

3. In the top of a double boiler or in a bowl set over a pot of barely simmering water, melt the chocolate with the cream and 1 tablespoon of the Grand Marnier, stirring occasionally. Let cool slightly. 4. In a large bowl fitted with an electric mixer, whip the cream cheese. Add the remaining cup sugar, the sour cream, and remaining 1 tablespoon Grand Marnier, and beat until well blended. Add the eggs one at a time, beating well after the addition of each and scraping down the sides of the bowl.

5. Place one-third of the batter in a medium bowl and fold in the chocolate mixture, mixing until smooth.

6. Pour half of the remaining plain batter into the crust and top with half of the chocolate mixture, dropping by spoonfuls. Using a thin knife, swirl the two mixtures together. Top with the remaining plain batter and then the chocolate batter, and swirl again with a knife to create a marbleized effect. Bake until the cheesecake is set, but still slightly loose in the center, 50 to 55 minutes .

7. Cool on a wire rack for 1 hour. Run a thin, sharp knife around the edge of the cheesecake and remove the rim. Cover tightly with plastic wrap and refrigerate overnight before serving.

8. To serve, slice with a long, thin knife dipped in hot water and wiped clean between slices. Serve with sweetened whipped cream and fresh berries, as desired.

Yield: Makes one 10-inch cheesecake, about 12 servings

All recipes courtesy of Chef Emeril Lagasse, copyright Feb. 2004.