Triple Layer Brownie Cake
Taste of Home
- try a FREE ISSUE today!
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
SERVINGS: 16-20
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
Ingredients:
- 1-1/2 cups butter
- 6 squares (1 ounce each) unsweetened chocolate
- 3 cups sugar
- 5 eggs
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- FROSTING:
- 2 packages (8 ounces each) semisweet chocolate
- 3 cups heavy whipping cream
- 1/2 cup sugar, optional
- 2 milk chocolate candy bars (1.55 ounces each), shaved
Directions:
In a microwave or double boiler, melt butter and chocolate. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt; mix well. 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 mixing 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.