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There's Chocolate Cake and There's CHOCOLATE Cake!

This three-layer delight is so rich that you'll only need to slice small servings, even for the most hearty of appetites!

 

Grab twenty of your favorite friends and a few gallons of milk. That’s precisely what you’ll need when you finish making this homemade chocolate cake.

I cannot stress the chocolate part of this cake enough. This three layer cake is so rich that it’s hard to distinguish the cake layer (which is a fudgy brownie texture and taste) from the frosting layer (it reminds me of a thick, hardened chocolate mousse) when you cut into it If you have a friend of someone in your family who is a chocolate lover, this cake will knock their socks off. 

Here are my three tips for making this amazing cake:  

1) Grease and flour the pan. It says this in the directions, which I read over too quickly the first time and did not grease and flour (I only greased) and came up with a cake layer in about 10 pieces. 

2) When you spread the frosting and it appears too soft or loose, don’t worry; it will harden up in the fridge after about 30 minutes. 

3) A walk or two around the neighborhood will make you feel less guilty about eating this indulgent treat!  

Triple Layer Brownie Cake

Source: Taste of Home

INGREDIENTS:

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  

 

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.

Directions 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.

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