- 1-1/2 cups butter
- 6 ounces unsweetened chocolate, chopped
- 3 cups sugar
- 5 eggs
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 16 ounces semisweet chocolate, chopped
- 3 cups heavy whipping cream
- 1/2 cup sugar, optional
- 2 milk chocolate candy bars (1.55 ounces each), shaved
- In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
- For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a large bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times.
- Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator. Yield: 16-20 servings.
Reviews for Triple Layer Brownie Cake
"I just made this cake yesterday from my Taste of Home Baking Cookbook. It did not list the optional sugar in the frosting, which would've been helpful, but I ended up improvising while making the cake. I followed the recipe pretty much as is, and I will say the cake is great - use the sugar in the frosting! I learned a few things along the way...I too had problems getting the brownie layers out of the pan. You have to extract them after no more than 10 minutes while still warm. I only have two round pans so I had to bake the 3rd layer later than the first two. I mistakenly left the 3rd layer in the pan until completely cooked and then it broke when i tried to invert it onto a plate to get it out of the pan. And man it is a fight regardless! You need the cake flexible to get it out. I believe the problem is the flour. Next time I will grease only. Normally you grease and flour so the cake has something to cling to while rising. Well this cake doesn't really rise - it's a brownie recipe! When you make brownies, you grease the pan. I think that's the reason they're getting stuck in the pan. I put the broken layer in the middle so it wouldn't affect my cake stability. Also, do not overbake! Overbaking makes it dry. Once a toothpick comes out clean, remove it immediately! Mine cooked for 22 minutes. The cake was moist and deliciousAs I said earlier, my cookbook did not list the optional sugar in the frosting. I found the semisweet frosting way too bitter. I sifted some powdered sugar into the frosting after preparing to compensate for this. Next time I will just use milk chocolate for the frosting and avoid all the mess. I made myself a few notes in my book for next time, and I'll definitely make this cake again."
"I've been making this cake for years. The more friends who try it, the more requests I get to bring it to this or that event. It is a common birthday cake in my family. It is very rich so slice it thin. One cake can serve many people. We often halve the cake and give one half to a friend or neighbor. Be sure not to over bake the brownie layers and use top of the line chocolate and real cream for the frosting. Yummy and super chocolaty. We often refer to it as the two pound chocolate cake."
"If I could give this recipe 0 stars I would! As as professional baker and a home-baker for over 15 years - I was skeptical. There is no levening agent, such as baking soda,and simply not enough moisture, like oil or water -I followed recipe exactly with no changes and the result was a dry and crumbly mess. It was not moist and chewy or anywhere near a texture that brownies should be. I am glad that I tried the recipe on my family, but before they had a chance to "try" I threw the cake into the garbage. It was so dry it fell apart coming out of the pan! I wasted both time and ingredients. A box brownie mix would be better than this and I never bake using mixes! This has to be one of the top five worst cakes I have ever made and I have made thousands! I have no idea where the four or five star ratings are coming from..."
"WOW! When I read the reviews I was so excited to make this. My son loves brownies and I made it for his birthday. Apparently somehow this recipe and the reviews had to have been mixed up, this cake was dry, dry, dry and it had a funny flavor. I don't even know what to say about the frosting. Both went in the trash and we made brownies from a box mix. So sad, I was really hoping to find a delicious new desert. The only reason I gave it one star is because you can click zero."
"This review is for the cake only. Very good! The cake is moist and really does taste like a brownie. I substituted 3 tablespoons baking cocoa with 1 tablespoon of canola oil for each 1 ounce of unsweetened chocolate. I made my favorite chocolate frosting recipe to top it off."
"mmm lovin it"
"A change of pace from regular chocolate cake. Instead of making shavings from milk chocolate bars, decorate with sprinkles or chocolate jimmies... or decorate with something seasonal."
"This is fantastic!! I've made a lot of cakes, and this is my favorite. This could easily be served in a five star restaurant."
"I loved this cake. I had to share it, it received rave reviews!"