If you're looking for a showstopper dessert, look no further than this amazing Brownie Cake! Three layers of fudginess can be made ahead individually, and the whole cake can be frozen.
I'm not a fan of cakey brownies at all.
The fudgier, the better. The proof is in these fudgy brownies, another recipe with three types of chocolate and my go-to recipe.
But today, this one benefits from a brownie that's not as dense or chocolate-laden. The two extra layers of ganache more than balance everything up.
If chocolate answers everything, this dessert is just what we all need.
Three layers of chocolate. Period.
A cakey, fudgy brownie base topped with a layer of white and dark chocolate ganache. By themselves they are good, together they are amazing.
Chocolate layers
Both layers on top of the brownie base are ganache made with two types of chocolate.
What is chocolate ganache?
It is a mixture of cream and chocolate.
Hot cream is poured over the chopped chocolate, usually dark, let rest a few minutes and then whisked to create a silky, creamy, shiny, delicious mixture.
It can be made with different ratios depending on your preference.
Step-by-step VIDEO
White chocolate is also used, but it doesn't appear shiny.
But it's very yummy, that I can tell you. Check out the White Chocolate Raspberry Bundt Cake for using it as a glaze.
Kitchen notes
- Make-ahead: the brownie base can be made ahead and kept at room t° for two days, refrigerated (well wrapped) for 4-5 days or frozen (well wrapped) for a month. So both ganaches. Keep refrigerated and slightly warm (in the microwave) until spreadable consistency.
- Storing: keep leftovers refrigerated, wrapped so that it doesn't dry out. Or freeze, well wrapped, for up to a month. Take out and let soften before serving. Or put it in the refrigerator the night before. Keep in mind that if refrigerated or frozen, it will not be as shiny.
- Nuts: add some walnuts to the brownie base, about ½ cup.
- Mint variation: the idea was to add mint to the white chocolate layer. So I tried it, and it blew my mind! So, if you're a chocolate mint fan, please use a teaspoon in the white chocolate ganache layer.
Serving
It is my strong opinion that chocolate cakes (regular or vegan) and chocolate desserts should be eaten the next day they are made. The flavor develops, and they are so much better, mellower but with a definite presence.
Also, I like to eat them at room temperature.
This brownie cake, in particular, is fine at room temperature unless your kitchen is too hot.
I never refrigerated it, and, as you can see, it cuts perfectly.
Related recipes you might like:
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Triple Chocolate Brownie Cake
This is a showstopper dessert! Three layers of fudginess that can be made ahead individually and the whole cake can be frozen.
- Total Time: 35 minutes
- Yield: 12 squares
Ingredients
For the cake:
- 3 oz (90g) semi-sweet chocolate, coarsest chopped
- ½ cup (115g) unsalted butter, at room tº
- 1 cup (200g) brown sugar
- 2 eggs (room tº)
- 1 teaspoon vanilla extract
- ½ cup (70g) all-purpose or cake flour
- Large pinch of ground cinnamon
For the white chocolate ganache:
- 6 oz (170g) white chocolate, coarsely chopped
- 3 tablespoons (45g) cream
- ½ to 1 teaspoon peppermint extract (optional)
For the dark chocolate ganache:
- 5 oz (150g) semi-sweet chocolate, coarsely chopped
- 6 tablespoons (80g) cream
- 1 teaspoon corn syrup
Instructions
- Preheat oven to 350ºF /180ºC.
- Butter or spray an 8x8 inch (20x20cm) square cake pan.
- Line it with a piece of parchment paper covering the bottom and two sides.
For the cake:
- Melt the chocolate in the microwave (10 second spurts and mixing it with a spoon in between) or over a pot of simmering water (the bottom of the bowl not touching the water). Reserve.
- Beat the butter and brown sugar in a large bowl a few minutes, until fluffy.
- Add eggs, one at a time, and mix well, there's no need to beat much.
- Add vanilla, melted chocolate and mix well.
- Add sifted flour and cinnamon (you can sift them directly over the chocolate mixture) and mix just until you don’t have chocolate streaks, but careful not to over mix.
- Spread into prepared pan and bake for about 20 minutes, until top is dry but it stills jiggle a bit.
- Let cool completely.
For the white chocolate ganache:
- Put chopped white chocolate in a bowl.
- Heat cream in a small saucepan until it is about to break into a boil, bubbles will have formed around the edges of the pan.
- Immediately add the hot cream to the chocolate, covering.
- Let stand 30 seconds and whisk until smooth.
- Add the peppermint extract if using, and spread evenly over the brownie base.
- Let cool completely at room tº or in the fridge.
For the dark chocolate ganache:
- Put chopped dark chocolate in a bowl.
- Heat the cream in a small saucepan until it is about to break into a boil, bubbles will have formed around the edges of the pan.
- Immediately add the hot cream to the chocolate, covering.
- Let stand 30 seconds and whisk until smooth and shiny.
- Add the corn syrup, mix well and spread evenly over the cooled white layer.
- Let set at room tº if you want it to stay shiny.
- Take out from the pan carefully, using the parchment paper as an aid.
- Cut into squares and serve.
Notes
Make-ahead: the brownie base can be made ahead and kept at room t° for two days, refrigerated (well wrapped) for 4-5 days or frozen (well wrapped) for a month. So both ganaches. Keep refrigerated and slightly warm (in the microwave) until of spreadable consistency.
Storing: keep refrigerated, wrapped so that it doesn't dry out. Or freeze, well wrapped, for up to a month. Take out and let soften before serving. Or put in the refrigerator the night before. If refrigerated or frozen t will not be as shiny, keep that in mind.
Serving: I like to keep and serve at room t°. But it is good cold, just not as shiny.
Nuts: you can add some walnuts to the brownie base, about ½ cup.
Mint variation: there was the idea to add mint to the white chocolate layer. So I tried it and it blew my mind! So, if you're a chocolate mint fan, please use a teaspoon in the white chocolate ganache layer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cake, triple brownie cake
Aline says
Lord have mercy!!!!!!! These look spectacular!!! I can't wait to try these - so. much. chocolate!!!!!!! PERFECT!!!
★★★★★
Eden says
Decadent, fudgy and so good! This was such a hit at our New Year's party! Making it again and again!
Jo says
This is everything I need in a brownie cake, moist, decadent and looks so good! The texture is so fudgy and chewy, I can't take my eyes off! Absolutely delicious!
★★★★★
Sara says
Such a perfect version of an upgraded brownie! The peppermint addition brings it to the next level; this is an *ideal* brownie recipe for the holidays!
★★★★★
Lori | The Kitchen Whisperer says
Oh sweet lord this looks absolutely amazing! 3 layers of chocolate!!! Is this heaven??? Just give me a fork, a glass of milk, and a tray of thirst brownies and I’ll be set girl’s night!
★★★★★
Jacqui De Bono says
The ganache is always my favourite bit of any cake! I love the mix of milk and white chocolate too!
★★★★★
Candice says
Ooey, gooey, chocolate decadence. I am such a chocolate fan, and these definitely satisfy all my chocolaty cravings. These are so moist and fudgy, that I can't wait to make it again!
★★★★★