Triple Layer Brownie Cake

This recipe comes from “The Taste of Home Baking Book”.  Zach’s birthday cake for his 22nd birthday today.  He’s sick so I don’t know when we’ll put some candles on it and have a piece (a teeny, tiny piece for me and for Bob).  I don’t like making layer cakes because I am horrible at frosting them and getting them to look good.  I’ve even taken a cake decorating class and still don’t do so well.  I don’t think I’m patient enough.

cake:

1 1/2 cups butter (3 sticks)

6 squares (1 oz each) unsweetened chocolate

3 cups sugar

5 eggs

1 1/2 teaspoons vanilla

1 1/2 cups flour

3/4 teaspoon salt

frosting:

2 packages (8 oz each) semisweet baking chocolate

3 cups heavy whipping cream

2 milk chocolate candy bars (1.55 oz each), grated or curled

1  For cake, in a heavy saucepan  or microwave, melt butter and chocolate and stir until smooth.  Stir in sugar.  Transfer to a large mixing bowl.  Add eggs, 1 at a time, beating well after each addition.  Stir in vanilla.  Combine flour and salt and stir into chocolate mixture.

2  Pour into 3 greased and floured (I used the Baking Pam) 9″ 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.

3  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.  (Just a note from me, this takes awhile so be patient.)  Immediately spread between layers and over top and sides of cake.  Sprinkle with grated chocolate.  (I took my vegetable peeler and made curls by just running the peeler down the long side of the candy bar.)  Store in refrigerator.

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