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.
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.
Posts
Your family is beautiful! And the cake looks deadly! Thanks for stopping by my blog so I could stop by yours!! Hope you have a great day!!
ReplyDeleteOh yummy. I have this cookbook at home and will have to take a look!
ReplyDeleteOh, my! This is a lovely cake.
ReplyDeleteYour post make me smile. :-) Glad you found an outlet for your creative baking needs. Friends, family, neighbors, husband's co-workers (he'll be a hit), hairdressers, mailman, teachers, etc. all are great people to bake for.
Does this freeze? I want to make it ahead of my son's birth.
ReplyDeleteHi Bird!
ReplyDeleteHmmmm....good question. I have never tried freezing it before.
My only concern is the frosting. I'm not sure how it would do in the thawing out process....I'm guessing you'd have to thaw it out in the fridge before serving, as the recipe calls for it to be stored in the fridge.
Another option is to just make the brownie part ahead of time and freeze that. (I've frozen brownies before and they've turned out great!) and then just make the frosting the day/day before you plan on serving the cake.
Sorry I'm not much of a help.
I really do hope you enjoy the cake!
:)
This cake is glorious. I love chocolate also. I love brownies and I love cream. I will love this cake.
ReplyDeleteThis cake is glorious. I love chocolate also. I love brownies and I love cream. I will love this cake.
ReplyDelete