Triple Layer Fudge Brownie Cake

Every year for his birthday, I let my husband pick his own cake. I fill his arms with cookbooks and send him off to the couch to make his selection. In the years since I’ve been doing this, one thing remains constant: The cake he chooses is always chocolate. Joe is a bit of a chocoholic.

This year was no exception, but this year’s cake may be the chocolatiest cake he’s ever requested. It’s basically three layers of brownies, stacked on top of one another and layered with chocolate whipped cream frosting. It’s almost too rich to eat, so it definitely requires a cup of coffee or a big glass of milk to wash it down. A small piece of this goes a loooong way (unless you’re one of my children, both of whom made a huge fuss when they saw the tiny sliver I served to each of them).

This cake is dense, decadent, and delicious. And dazzling. And divine. And pretty much every other yummy D word you can think of. Joe made a great pick this year.

Triple Layer Fudge Brownie Cake
from The Taste of Home Baking Book, also found here

For the cake:

1 1/2 cups butter
6 ounces unsweetened chocolate, chopped
3 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt

For the frosting:

16 ounces semisweet chocolate, chopped
3 cups heavy whipping cream

1. Preheat oven to 350 degrees.

2. In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt. Pour into three greased and floured 9-inch round baking pans.

3. Bake for 23 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

4. For frosting, melt 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. Remove from the heat; transfer to a large bowl. Refrigerate for 2 to 3 hours or until mixture reaches a pudding-like consistency, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Store in the refrigerator.