Mish Mash Antiques and Amazing Weekend End Brownie Cake Recipe from Maisonvogue

MISH MASH    A collection containing a variety of miscellaneous things.

It's no secret that I just LOVE to muddle around in a room full of antiques and peoples junk to find that unique item that will forever remain a treasure to me 

Peonie's and teacups ...two of my favorite  things 

I would like the scales on the right with the brown antique stain and the two creamer jugs from this lovely eclectic collection

Thrift stores are of interest to me usually a place where items are cheap, the look  of a yard sale spilled into the store, I join my search without purpose or need,  each visit offers great expectations, the place organized chaos reigns supreme, filled with yesterdays of countless people, books forgotten, meaningless names inside shirts, pants, dress's ,coats worn by many others 

Toys for children, grown out of or lost fill the walls, trinkets and gadgets with no use today, rusty tools tell tales of work and men, balls, bats and golf clubs of those who gave up, tarnished silver not worth attention, furniture once part of a family,lost trophy's of winners now stripped of glory, jewelry, the beauty of past women's memories, keepsakes of another time, offerings in china to the 'best mom'..makes me  wonder if my life's possessions will end in a thrift store sale !!

INGREDIENTS

• For the Brownie Layers:
• 1 cup unsalted butter, melted
• 2 cup granulated sugar
• 4 large eggs
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• For the Coconut Filling:
• 1 cup walnuts, measure then grind
• 1 cup coconut flakes
• ½ cup heavy cream
• ½ cup sugar
• 1 egg yolk
• 3 tbsp. butter, room tempreture
• For the Vanilla Buttercream:
• 3 sticks of butter, softened
• 8 oz mascarpone cheese, chilled
• 2½ cups powdered sugar (Icing Sugar)
• 1 vanilla bean
• pinch of salt
• For the Chocolate Ganache:
• 8 ounces semisweet chocolate, chopped
• 2 tbsp. light corn syrup
• 3 tablespoons unsalted butter
• 1 cup heavy cream

INSTRUCTIONS

1. Preheat oven to 350°F. 180ºC Gas Mark 6 
2. Grease bottom of 3, 8inch round pans with melted butter or cooking spray.
3. In the bowl of an electric mixer, whisk together melted butter and sugar until smooth. Add in each egg one at a time on low speed and whisk until well combined.
4. Using a large rubber spatula, gently stir in flour, cocoa, baking soda and salt.
5. Spread batter into the pans and bake for 25-30 minutes until set.
6. Remove and let cool completely before assembling the cake.
7. For the Coconut Filling:
8. Place the butter, walnuts and coconut in a large bowl and set aside.
9. In a medium sauce pan, on low/medium heat, stir together the heavy cream, sugar and egg yolk until the mixture begins to thicken and coats the back of a spoon (180 degrees F.). Pour the hot custard immediately onto the walnut-coconut mixture and stir until the butter is melted. Cool completely to room temperature before topping the brownie layers.
10. For the Vanilla Mascarpone Buttercream:
11. Place softened butter and mascarpone into the bowl of an electric stand mixer that has been fitted with the whisk attachment. Turn the mixer on a medium setting and cream until it smooth and combined, 2 - 3 minutes.
12. Add sugar, ½ a cup at a time. Add vanilla beans and a pinch of salt and whisk until well-incorporated.
13. If the frosting is too thick add heavy cream one tablespoon at a time until it has reached the desired consistency.
14. For the Chocolate Ganache:
15. Place the chocolate, corn syrup and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Cool to room temperature.
16. Assemble the Cake:
17. Remove the cooled brownie layers from the pans. Set the first cake layer on a cake plate.
18. Top with a half of the coconut walnut filling, spread it evenly. Top the coconut wittier with ⅓ of the frosting, also spread evenly. Repeat the process with the second brownie cake layer. Third (top) layer, is covered in frosting only, no coconut mixture.
19. Pour the chocolate ganache on top of the cake, distribute evenly and also ice the sides of the cake while the ganache is dripping down.
20. Decorate with frosting if you have any remaining and chocolate sprinkles.
21. Chill the cake for at least 2 hours before serving.

Enjoy ...don't forget to pick out a special plate to eat this special cake from with a lovely cup of tea in that special china cup ....happy days 

Such beautiful colors draw your eye straight to this gorgeous shabby chic window 

Antique shopping in Paris, France ..what could be better for the soul 

I stole your poem..
I stole your  poem ..yes it's true
I didn't do it... to make you blue..
I didn't need your... broken words
although that may be...what you heard
The scattered thoughts....
you left undone...I tried to make them
become one.........and all
but they were so tattered..so torn asunder
was it worth the grief
I began to wonder
After all the wishy wash
from certain mish mash
I finally threw it........... all in the trash

Hope this make you smile today ..

Thanks for spending a few moments of your precious day with me 

I appreciate you ...be kind to yourself and others 

Hugs and Best Wishes 
                                                                                                        
Janet