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
Ingredients
- 1-1/2 cups butter
- 6 ounces unsweetened chocolate, chopped
- 3 cups sugar
- 5 large eggs
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- FROSTING:
- 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
Reviews
Oh my ! This brownie cake is on point. I made it for my dad’s birthday. Everyone loved it. The dessert is really chocolatey rich. The frosting is amazing
Best cake I've ever made/ eaten. Whoever didn't like it either made it wrong or doesn't like chocolate. Best to really prep those pans prior to baking with butter, flour and parchment paper
Cake was tasty but very rich and heavy. Because we had to slice very thin slices, I never thought we'd see the end of the cake. While it was good, I have other cakes I prefer over this one.
Cake was very rich and heavy. I didn't think we'd ever see the end of it. While it wasn't bad, I think there are other cakes I prefer.
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...
BEST EVER! What a wonderful dessert to enjoy with family and friends for my hubby's Birthday! Everyone said it was so moist , rich and yummy! A little bit goes a long way. :)
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.