Triple Layer Brownie Cake Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 piece: 489 calories, 33g fat (20g saturated fat), 139mg cholesterol, 259mg sodium, 46g carbohydrate (37g sugars, 1g fiber), 5g protein .
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!"
"I haven't tried this Recipe yet but it sounds delicious, and I need a brownie Cake for a very important Client, I have a small home based business myself. Thought I'd share a tip I use all the time. It works Great! The recipe for a small batch is 1/2 cup softened butter, 1/2 cup Crisco, 1/2 cup all purpose flour. Mix till totally blended!!! and WA-LA No stick Easy cake release. I use a paper towel to spread it all around in my cake pans then I suggest using parchment paper on the inside bottom of your cake pans. The cake comes out easily and perfect every time! Good luck & I hope you like the tip :)"
"Pretty good... Frosting consistency was tough to manage"
"I'm planning to make this in 2 days for my son's 1st birthday so I can't rate it just yet.. But I have a question, it says keep refrigerated and our parties going to be at a park w no fridge for approx. 2 hrs before we cut the cake and the weather in our area will be in the 70's so will the frosting hold up for that long if not in the sun or will it melt?? If anyone can answer my question who's actually made this cake that would be very helpfull. Thanks."
"The secret to getting brownies and any other cake out of the pan is to butter it, wax paper it, then spray it. I run a bakery from my home and found this the best way to get them out easily with very few crumbs every time.In detail you coat the whole pan with butter or shortening (I like butter), put wax paper on the bottom, then you spray a nice solid coat of Bakers Joy on it. Bakers Joy is like Pam with flour in the mix. Once your brownies are done, grab a cake board, a plate, or a cutting board with a piece of wax paper on it. set it on top of the pan and quickly flip it upside down. If it doesn't fall out on its own then give it a "good downward jerk" as Julia Child would say.Bakers Joy also works wonders on cupcakes and muffins. Put just butter or shortening on the bottom of each cup in the pan. This holds your paper cups in place. Next spray the inside of the paper cups. This gets rid of the problem where your paper peels off half of your muffin."
"I thought there was WAY too much frosting... next time I will cut it in half. Very good though!!!"
"Death by chocolate! Frosting is light, cake is perfect."
"This cake is sooo good! I have wanted to make this ever since I first saw it in my 1998 Taste of Home. There are so many good recipes in this magazine it is hard to choose sometimes. I will be making this again very soon."
"Holy chocolate cake Batman!! This thing isn't messing around. I've made this cake for various occasions for the past few years, and I rarely have leftovers. It's fairly easy to make, and makes a great grown up birthday cake, especially for those who looove chocolate. This cake's a real winner!"
"Starting out as a new baker may have caused my problems, but when I melted the chocolate for the frosting and began stirring, the chocolate separated and was more like water and chocolate chunks. Unfortunately, I had to throw it out. But on the bright side, the cake tasted delicious!"
"YUMMM!! I added the sugar to my icing so this cake was VERY sweet!! I was a little disappointed to see that the serving size was 1/16th of the cake but it was so sweet it was enough to satisfy me. My husband said he thought it was a bit too sweet so he wasn't as crazy about it.. I'm imagining it will be better the longer it sits as far as the flavor goes. Because of comments about it being hard to remove from the pans I used PAM baking spray and made sure to coat it very well, let it cool about 10 min then flipped it out onto the wire rack and tapped the bottom of the pan... it gave me no trouble at all!"
"This review is for the frosting. It is amazing!!! I use it on my chocolate cakes and chocolate cupcakes, it's so creamy and fluffy, kind of like ice cream. I use milk chocolate and skip the sugar. I look forward to trying the brownie portion of this recipe soon. :)"
"The best cake I've ever had! This cake is absolutely amazing! If you're a chocolate lover, you will love this cake. I made it for my husbands birthday 3 years ago and it's been a tradition ever since. I make it several times a year for company and everyone raves about how good it is. Words cannot describe how yummy this cake is!!!"
"Amazing! Loved the taste and textures of everything"
"Cake never cooked; would not rise. I went the intial cook time of 20 - 25 minutes and tested the cake; after 40 minutes I removed the cake hoping it would set as it cooled. Cake sunk and was raw in the middle. Any ideas? I checked the recipe several times to verify the correct amount of ingredients and how they were mixed.We improvised and made a cheesecake type recipe. I took the edges of the cake that were cooked and crumbled it into a oreo crust pie pan drizzled with caramel. Then I placed the cheesecake frosting on top. I am pretty sure one slice was about 1000 calories, but I didn't want all that hard work and ingredients to go to waste."
"Love this recipe. i have made it a coulpe of times for family get togethers , and it has always been a huge hit!!!!!!!!"
"A question on this cake--would it be ok to bake it in a 9 x 13 cake pan instead of the 3 round cake pans??"
"Absolutely delish! I got so...many compliments for this cake. Some thought it tasted more like a cheesecake because of the icing. I too had a little trouble getting the layers out. I actually couldn't use one, because the wax paper stuck to the cake for some reason, but 2 layers was definitely enough. I think the key is to take a knife around the edges several times and flip on a plate. If it doesn't come out right away, let it sit on plate for a few minutes and tap on the pan, if necessary. This recipe deserves more than 5 stars."
"Excellent, excellent recipe! Very rich and sure to cure anyone's chocolate craving!"
"WoW! This cake is great! Made it for my daughter's 13th birthday, and she quickly requested it for next year all ready. I lined the bottoms with parchment paper, ran a knife around the edges after cooling, and they all popped right out of the pan. I also put marshmallows in between the layers instead of frosting for a little bit of fun."
"I made this cake as a birthday cake and now everyone wants to know when I'm going to make it again!! Its a chocolate lovers heaven!!"
"delicious!!!! this cake is famous to my friends and neighbors. everyone loves it!"
"Line the bottoms of the pans with waxed paper or parchment paper. "
"I would try a little less time cooling in the pan like 10 minutes."
"I would try a little less time cooling in the pan like 10 minutes."
"I need some advise regarding this recipe. All three of my layers broke when coming out of the pan. They were very difficult to get out.The first one I let cool about 15 minutes. Because it broke, I let the others cool longer. It made no difference. The edges broke away and the middles cracked, but the layers themselves were moist. I greased and floured all the pans just as I do for other cakes. I baked the layers at 350 for 25-26 minutes. Very frustrating. Any suggestions? The flavor is great, so I just need some help getting the layers out of the pans. What did I do wrong? Thank you Lorna"