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Triple Layer Brownie Cake

 Triple Layer Brownie Cake
A little of this tall, rich brownie cake goes a long way, so you'll have plenty of pieces left to share with grateful family members and friends. It's a sure way to satisfy true chocolate lovers and is perfect for any occasion. -Barbara Dean, Littleton, Colorado
16-20 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling


  • 1-1/2 cups butter
  • 6 ounces unsweetened chocolate, chopped
  • 3 cups sugar
  • 5 eggs
  • 1-1/2 teaspoons McCormick® Pure 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.

2 of 2

Triple Layer Brownie Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 489 calories, 33 g fat (20 g saturated fat), 139 mg cholesterol, 259 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.