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


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.

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.


More »
Got a question? Something on your mind? Talk to your community, directly.
Note Article
Just a short thought to get the word out quickly about anything in your neighborhood.
Share something with your neighbors.What's on your mind?What's on your mind?Make an announcement, speak your mind, or sell somethingPost something
See more »