Fudgy Triple Layer Brownie Cake is the ultimate dessert for any chocolate lover, offering an intensely rich and decadent brownie experience elevated into a show-stopping cake. This recipe simplifies decadence, making it surprisingly achievable for any home baker seeking a truly unforgettable treat.
Key Ingredients for Fudgy Triple Layer Brownie Cake:
- 1 cup (2 sticks or 227g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 1 cup (95g) unsweetened cocoa powder, Dutch-processed recommended
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
- 1 ½ cups (190g) all-purpose flour
- 1 cup (170g) semi-sweet chocolate chips (plus more for topping, optional)
- ½ cup (85g) milk chocolate chips (for the middle layer, optional)
- ½ cup (85g) white chocolate chips (for the top layer, optional)
- For the Fudge Frosting:
- ½ cup (1 stick or 113g) unsalted butter, softened
- ⅔ cup (57g) unsweetened cocoa powder, Dutch-processed recommended
- 3 cups (360g) powdered sugar
- ⅓ cup (80ml) milk or heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
How to Make Fudgy Triple Layer Brownie Cake:
This Fudgy Triple Layer Brownie Cake recipe delivers an explosion of chocolatey goodness in every bite. It’s surprisingly easy to assemble, offering a moist and rich texture that’s far more satisfying than a basic brownie. The preparation time is approximately 30 minutes, with an additional 30-35 minutes for baking, making it a perfect indulgence for a weekend treat or special occasion.
Step-by-Step Instructions:
For the Brownie Layers:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper and then grease and flour.
- Melt Butter and Combine Wet Ingredients: In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined.
- Incorporate Cocoa Powder and Dry Ingredients: Add the cocoa powder, salt, and baking powder to the butter and sugar mixture. Whisk until no lumps remain. Stir in the vanilla extract.
- Add Eggs: Add the eggs one at a time, whisking thoroughly after each addition until the batter is smooth and glossy. This emulsifies the batter and contributes to the fudgy texture.
- Fold in Flour: Gradually add the all-purpose flour to the wet ingredients. Gently fold it in using a spatula until just combined. Be careful not to overmix, as this can lead to tougher brownies.
- Divide and Add Chocolate Chips (Optional): Divide the brownie batter evenly between the two prepared cake pans. If you’re using chocolate chips for extra pockets of melted chocolate, gently fold in the semi-sweet chocolate chips into one of the batters (this will be your base layer). For the second layer, you can fold in the milk chocolate chips, and for the top layer, you can mix them into a separate smaller batch of batter that you cook in a third, smaller pan or in muffin tins. For simplicity, you can just use semi-sweet chips in both layers.
- Bake the Brownie Layers: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The edges should look set.
- Cool the Brownie Layers: Let the brownie layers cool in their pans on a wire rack for about 15-20 minutes before inverting them onto the wire rack to cool completely. Crucially, ensure the brownie layers are completely cool before frosting them.
For the Fudge Frosting:
- Cream Butter and Cocoa: In a medium bowl, cream together the softened butter and cocoa powder until smooth and well combined.
- Gradually Add Powdered Sugar: Gradually add the powdered sugar, alternating with the milk (or cream), beginning and ending with powdered sugar. Beat on low speed until just combined, then increase the speed to medium-high and beat until light and fluffy.
- Add Vanilla and Salt: Stir in the vanilla extract and pinch of salt. If the frosting is too thick, add a little more milk, a teaspoon at a time, until the desired consistency is reached. If it’s too thin, add a little more powdered sugar.
Assembling the Fudgy Triple Layer Brownie Cake:
- Prepare Your Base: Place one completely cooled brownie layer on your serving plate or cake stand.
- Frost the First Layer: Spread a generous layer of the fudge frosting over the first brownie layer, ensuring it reaches the edges.
- Add the Second Layer: Carefully place the second brownie layer on top of the frosting.
- Frost the Top and Sides: Frost the top and sides of the entire cake with the remaining fudge frosting. You can create swirls and textures with your spatula for a decorative finish.
- Add Toppings (Optional): Sprinkle additional chocolate chips (semi-sweet, milk, or white) over the top of the cake for an extra burst of flavor and visual appeal. You can also garnish with fresh berries or a dusting of cocoa powder.
- Chill Briefly: For the frosting to set slightly, chill the cake in the refrigerator for at least 30 minutes before slicing and serving.
Why You’ll Love This Fudgy Triple Layer Brownie Cake:
This Fudgy Triple Layer Brownie Cake is an absolute dream for any serious chocolate enthusiast, boasting an incredibly dense and moist crumb that melts in your mouth with every bite. Its charm lies in its straightforward layering, creating a dessert that feels incredibly decadent and celebratory without requiring advanced patisserie skills. Unlike a simple pan of brownies, this cake offers a more elegant presentation and a truly luxurious eating experience that will impress even the most discerning dessert aficionados.
Not only does this Fudgy Triple Layer Brownie Cake satisfy your deepest chocolate cravings, but it also offers incredible value, allowing you to recreate a gourmet dessert experience at a fraction of the cost of buying a similar cake from a bakery. Imagine the joy of presenting this stunning creation, knowing you made it yourself with love and budget-friendly ingredients. The rich, fudgy brownie layers are perfectly complemented by the luscious homemade chocolate fudge frosting, creating a symphony of textures and flavors that’s utterly irresistible. Don’t wait to treat yourself and your loved ones – try this amazing Fudgy Triple Layer Brownie Cake recipe today!
Storing and Reheating Tips:
- Refrigeration: Store unfrosted or fully frosted Fudgy Triple Layer Brownie Cake in an airtight container in the refrigerator for up to 4-5 days. This will help maintain its freshness and prevent it from drying out.
- Freezing: For longer storage, wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2-3 months.
- Reheating: To reheat a slice, you can do so gently in the microwave for 10-20 seconds, or at a very low oven temperature (around 250°F or 120°C) for a few minutes until warmed through. Be cautious not to overheat, as brownies can become dry. If reheating from frozen, allow the slice to thaw in the refrigerator overnight before gently warming.
Final Thoughts:
This Fudgy Triple Layer Brownie Cake is more than just a dessert; it’s an experience in pure chocolate indulgence that’s surprisingly accessible to bake at home. Encourage yourself to dive into this recipe and experience the sheer joy of creating and devouring this decadent masterpiece.
Fudgy Triple Layer Brownie Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper and then grease and flour.
- In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined.1 cup unsalted butter, melted, 2 cups granulated sugar
- Add the cocoa powder, salt, and baking powder to the butter and sugar mixture. Whisk until no lumps remain. Stir in the vanilla extract.1 cup unsweetened cocoa powder, Dutch-processed recommended, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon pure vanilla extract
- Add the eggs one at a time, whisking thoroughly after each addition until the batter is smooth and glossy. This emulsifies the batter and contributes to the fudgy texture.4 large eggs, at room temperature
- Gradually add the all-purpose flour to the wet ingredients. Gently fold it in using a spatula until just combined. Be careful not to overmix, as this can lead to tougher brownies.1 ½ cups all-purpose flour
- Divide the brownie batter evenly between the two prepared cake pans. If you’re using chocolate chips for extra pockets of melted chocolate, gently fold in the semi-sweet chocolate chips into *one* of the batters (this will be your base layer). For the second layer, you can fold in the milk chocolate chips, and for the top layer, you can mix them into a separate smaller batch of batter that you cook in a third, smaller pan or in muffin tins. For simplicity, you can just use semi-sweet chips in both layers.1 cup semi-sweet chocolate chips (plus more for topping, optional), ½ cup milk chocolate chips (for the middle layer, optional), ½ cup white chocolate chips (for the top layer, optional)
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The edges should look set.
- Let the brownie layers cool in their pans on a wire rack for about 15-20 minutes before inverting them onto the wire rack to cool completely. **Crucially, ensure the brownie layers are completely cool before frosting them.**
- In a medium bowl, cream together the softened butter and cocoa powder until smooth and well combined.½ cup unsalted butter, softened, ⅔ cup unsweetened cocoa powder, Dutch-processed recommended
- Gradually add the powdered sugar, alternating with the milk (or cream), beginning and ending with powdered sugar. Beat on low speed until just combined, then increase the speed to medium-high and beat until light and fluffy.3 cups powdered sugar, ⅓ cup milk or heavy cream
- Stir in the vanilla extract and pinch of salt. If the frosting is too thick, add a little more milk, a teaspoon at a time, until the desired consistency is reached. If it’s too thin, add a little more powdered sugar.1 teaspoon pure vanilla extract, Pinch salt
- Place one completely cooled brownie layer on your serving plate or cake stand.
- Spread a generous layer of the fudge frosting over the first brownie layer, ensuring it reaches the edges.
- Carefully place the second brownie layer on top of the frosting.
- Frost the top and sides of the entire cake with the remaining fudge frosting. You can create swirls and textures with your spatula for a decorative finish.
- Sprinkle additional chocolate chips (semi-sweet, milk, or white) over the top of the cake for an extra burst of flavor and visual appeal. You can also garnish with fresh berries or a dusting of cocoa powder.1 cup semi-sweet chocolate chips (plus more for topping, optional), ½ cup milk chocolate chips (for the middle layer, optional), ½ cup white chocolate chips (for the top layer, optional)
- For the frosting to set slightly, chill the cake in the refrigerator for at least 30 minutes before slicing and serving.