Originally Posted by prterrell
I make a chocolate overload that is just to die for. It is 2 layers of dark chocolate devil's food with a layer of brownie in between, filled with dark chocolate sour cream ganache and iced in chocolate IMBC and then topped with more of the ganache.
I'm curious about your brownie layer. I tried it recently using my favorite mix (Ghiardelli Ultimate Fudge brownies), but after 3 attempts I gave up. It just would not cook correctly in an 8" round. I was afraid people would think it was raw chocolate cake.
The plus side is that I now have 3 packets of the DELICIOUS ganache-like icing that comes in each box.
So...any info on your brownies would be greatly appreciated.