Triple Layer Brownie Cake
Indulge in pure chocolate decadence with this Triple Layer Brownie Cake, a show-stopping dessert perfect for any special occasion or chocolate lover's dream. This rich, fudgy masterpiece combines three layers of gooey brownie goodness, sandwiched with a velvety chocolate frosting and crowned with a luscious dark chocolate ganache that elegantly drips down the sides. With its combination of high-quality semi-sweet chocolate, silky heavy cream, and real cocoa powder, this cake delivers an intense chocolate flavor in every bite. Whether served slightly chilled or at room temperature, this ultra-moist, triple-layer treat is sure to impress your guests and satisfy the deepest chocolate cravings. Perfect for birthdays, holidays, or weekend indulgence, this cake is equal parts decadent and unforgettable.
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Ingredients
- 340 grams Unsalted butter
- 300 grams Semi-sweet chocolate chips
- 400 grams Granulated sugar
- 200 grams Brown sugar
- 5 pieces Large eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 50 grams Cocoa powder
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 250 ml Heavy cream
- 200 grams Dark chocolate (chopped)
- 150 grams Powdered sugar
- 150 grams Unsalted butter (softened, for frosting)
- 2 tablespoons Milk (for frosting)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper.
Step 2
In a microwave-safe bowl, melt the unsalted butter (340 grams) and semi-sweet chocolate chips (300 grams) together, stirring every 30 seconds until smooth. Allow to cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar (400 grams), brown sugar (200 grams), eggs (5 pieces), and vanilla extract (2 teaspoons) until light and creamy.
Step 4
Pour the melted chocolate mixture into the sugar mixture and mix until well combined.
Step 5
In a separate bowl, sift together the all-purpose flour (250 grams), cocoa powder (50 grams), salt (1 teaspoon), and baking powder (1 teaspoon). Gradually fold the dry ingredients into the wet ingredients until just combined.
Step 6
Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7
Let the brownie layers cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
Step 8
To make the chocolate frosting, beat the softened butter (150 grams) with powdered sugar (150 grams) using a hand mixer until smooth. Add the cocoa powder (50 grams) and milk (2 tablespoons), and continue mixing until fluffy.
Step 9
For the ganache, heat the heavy cream (250 ml) in a small saucepan until just simmering. Pour the hot cream over the chopped dark chocolate (200 grams) in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth. Allow to cool slightly to thicken.
Step 10
Assemble the cake by placing one brownie layer on a serving platter and spreading a layer of frosting on top. Repeat with the second and third layers.
Step 11
Pour the ganache over the top of the assembled cake, allowing it to drip down the sides for a decorative finish.
Step 12
Let the cake set in the refrigerator for at least 30 minutes before slicing. Serve slightly chilled or at room temperature.
Nutrition Facts
| Serving size | 2589.6 grams (2589.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11165 |
| Total Fat 673.20g | 863% |
| Saturated Fat 397.40g | 1987% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 2263mg | 754% |
| Sodium 3435mg | 149% |
| Total Carbohydrate 1297.10g | 472% |
| Dietary Fiber 59.30g | 212% |
| Total Sugars 952.70g | |
| Protein 99.90g | 200% |
| Vitamin D 311IU | 1553% |
| Calcium 662mg | 51% |
| Iron 56mg | 312% |
| Potassium 2928mg | 62% |
Source of Calories