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 King Arthur Unbleached 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(25)
Sort By :
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!!!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Baby Shower Recipes >
- Baked Brownies >
- Bridal Shower Recipes >
- Brownie Cake >
- Brownie Frosting >
- Brownie Recipes >
- Cake Frosting >
- Cake Recipes >
- Cakes >
- Chocolate Brownie Recipes >
- Chocolate Cake Recipes >
- Chocolate Frosting Recipes >
- Chocolate Icing Recipes >
- Chocolate Recipes >
- Desserts >
- Father's Day Recipes >
- Frosting Recipes >