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.
Notes
Store unfrosted or fully frosted Fudgy Triple Layer Brownie Cake in an airtight container in the refrigerator for up to 4-5 days. 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. To reheat a slice, microwave for 10-20 seconds or bake at 250°F (120°C) for a few minutes.
