RecipeReview Taste of Home Triple Layer Brownie Cake

Triple Layer Brownie Cake Recipe photo by Taste of Home
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.

Triple Layer Brownie Cake
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.    
Visit to view the Triple Layer Brownie Cake and more on the website.  

:) Happy to be a Taste of Home Volunteer Field Editor

You Might Also Like