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Fudge Brownie Field Cake with Grass Frosting

Cross-section of a rich Fudge Brownie Field Cake showing dark layers, chocolate filling, and bright green grass frosting.
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A recipe for a rich fudge brownie base topped with a layer cake and decorated with green buttercream piped to look like grass.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box for cake layers)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • Green food coloring (gel preferred)

Instructions

  1. Prepare the Fudge Brownie Base: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang.
  2. In a large bowl, whisk the melted butter and granulated sugar until combined. Whisk in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
  4. Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached. Cool completely on a wire rack.
  5. Prepare the Cake Layers: Follow the package directions for the chocolate cake mix, using the specified eggs, oil, and water/milk. Divide the batter evenly between two 8-inch round cake pans. Bake according to package directions. Cool completely.
  6. Make the Grass Frosting: Beat the softened butter in a large bowl with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with the milk, mixing on low speed until incorporated, then beating on medium speed until smooth. Add vanilla extract.
  7. Divide the frosting into two bowls. Leave one bowl white or tint it a very light green. Tint the second, larger portion of frosting a vibrant green using gel food coloring.
  8. Assemble the Cake: Once the brownies are cool, carefully remove them from the pan using the parchment overhang. If necessary, trim the brownies to match the size of your cooled cake layers. Place one cake layer on your serving plate or cake board. Spread a thin layer of the light-colored frosting over the top.
  9. Place the cooled brownie layer on top of the first cake layer. Spread a thin layer of light-colored frosting over the brownies. Place the second cake layer on top. Lightly crumb coat the entire assembled cake (brownie and cakes) with the light-colored frosting and chill for 15 minutes.
  10. Apply the Grass: Transfer the vibrant green frosting to a piping bag fitted with a multi-opening tip (like a Wilton #233 grass tip). Pipe short, quick strokes all over the sides and top of the chilled cake to create a dense, grassy texture.
  11. Serve the cake at room temperature.

Notes

  • For a denser brownie, reduce the flour by 1/4 cup.
  • Chill the green frosting slightly before piping if it becomes too soft to hold its shape.
  • You can use a thin layer of chocolate ganache between the brownie and cake layers for extra richness.

Nutrition

Find it online: https://spoonswirl.com/fudge-brownie-field-cake-with-grass-frosting/