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Oh, for the love of CHOCOLATE

March 19, 2009 by Sara Haynes 7 Comments
I have a very big weakness for anything chocolaty… I simply can not resist. I have had an ongoing love affair with anything made with chocolate for as long as I can remember.

The problem with this is that my husband does not share in my weakness. He doesn’t really like desserts in general.
I know- he’s crazy!
So, my problem is that if I do make something I know that I am going to be tempted to eat the entire thing which, I hate to admit, I have done more than once in the past.

So even though I love to bake, I don’t do it as often as I’d like.
Well, it dawned on me today that I can just make whatever I’d like and give it away. Ya, I know, a completely ingenious idea- I’m pretty sure I’m the first one to come up with it. So watch out friends and family many a dessert will likely end up on your doorstep 🙂

So without further adu I present to you:
The Triple-Layer Brownie Cake…so YUMMY!

Now, in all fairness I should warn you – this cake is extremely sweet (even for me, who’s philosophy has always been the sweeter the better!)
But this one is very very VERY rich…a little goes a LONG way!
Enjoy 🙂


Triple-Layer Brownie Cake
(from Taste of Home Baking Book)

1 1/2 cups butter
6 squares (1 ounce each) unsweetened chocolate
3 cups sugar
5 eggs
1 1/2 tsp vanilla
1 1/2 cups all purpose flour
3/4 tsp salt

Frosting:
2 packages (8 ounces each) semisweet baking chocolate
3 cups heavy whipping cream
2 milk chocolate candy bars, grated

In a heavy saucepan or microwave melt butter and chocolate; stir until smooth. Stir in sugar
Transfer to a large mixing bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour and salt; stir into chocolate mixture

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 before removing from pans to wire racks to cool completely.

For frosting, melt semisweet chocolate in a heavy saucepan over medium heat. Gradually stir in cream until well blended. Heat to a gentle boil; boil and stir for 1 minute. Transfer to a large mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring occasionally. Beat until soft peaks form.

Immediately spread between layers and over top and sides of cake. Sprinkle with grated chocolate.


Store in the refrigerator.

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