Triple Layer Brownie Cake.
I made my first-ever made from scratch cake this week and lives have been changed. It was AMAZING if I do say so myself. I've come a long way since I took 'microwave cooking' in 4-H. I finally earned my blue ribbon with this.
It's a dense cake that has more of a brownie texture than a cake texture which we liked. Here's the picture from the Taste of Home website so you can see the layers inside:
And, here's the recipe! (LINK)
Triple Layer Brownie Cake (16-20 servings)
1 1/2 cups butter
6 ounces unsweetened chocolate
3 cups sugar
5 eggs
1 1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp salt
Frosting:
16 ounces semisweet chocolate
3 cups heavy whipping cream
1/2 cup sugar, optional (I used 1/4 cup)
2 milk chocolate candy bars, 1.55 ounces each (I only used one), shaved
For the cake:
Melt the butter and chocolate together until smooth (microwave or stovetop). Pour into mixer and add sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, flour, and salt.
Pour into 3 greased & floured 9inch round baking pans. Bake at 350 for 23-25 minutes. Cool for 10 minutes in the pans. Then remove cakes from pans to wire racks to cool completely.
For the frosting:
Melt chocolate in heavy saucepan over medium heat. Stir in cream and sugar. Heat to a gentle boil. Continue boiling and stir for 1 minute. Remove from heat. Transfer to a large bowl and put it in the refrigerator for 2- 3 hours until mixture reaches a pudding-like consistency, stirring occasionally. Beat mixture until soft peaks form (on a high speed and be patient!). Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate bar (put chocolate bar in fridge or freezer and then use veggie peeler along side). Store in fridge.
Apparently, once you go scratch, you can't go back. Amazing. I promise.
It's a dense cake that has more of a brownie texture than a cake texture which we liked. Here's the picture from the Taste of Home website so you can see the layers inside:
And, here's the recipe! (LINK)
Triple Layer Brownie Cake (16-20 servings)
1 1/2 cups butter
6 ounces unsweetened chocolate
3 cups sugar
5 eggs
1 1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp salt
Frosting:
16 ounces semisweet chocolate
3 cups heavy whipping cream
1/2 cup sugar, optional (I used 1/4 cup)
2 milk chocolate candy bars, 1.55 ounces each (I only used one), shaved
For the cake:
Melt the butter and chocolate together until smooth (microwave or stovetop). Pour into mixer and add sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, flour, and salt.
Pour into 3 greased & floured 9inch round baking pans. Bake at 350 for 23-25 minutes. Cool for 10 minutes in the pans. Then remove cakes from pans to wire racks to cool completely.
For the frosting:
Melt chocolate in heavy saucepan over medium heat. Stir in cream and sugar. Heat to a gentle boil. Continue boiling and stir for 1 minute. Remove from heat. Transfer to a large bowl and put it in the refrigerator for 2- 3 hours until mixture reaches a pudding-like consistency, stirring occasionally. Beat mixture until soft peaks form (on a high speed and be patient!). Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate bar (put chocolate bar in fridge or freezer and then use veggie peeler along side). Store in fridge.
Apparently, once you go scratch, you can't go back. Amazing. I promise.
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