Triple Chocolate Brownie Cake

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. 

Originally published in November 2018, it has been updated with text and images to serve you better. The recipe remains the same.

If chocolate is the answer to 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.

I'm not a fan of cakey brownies, at all.

The fudgier the better. The proof is in these walnut brownies, my go-to recipe.

But today, this one really benefits from a brownie that's not as dense or chocolate-laden. The two extra layers of ganache more than balance everything up.

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 what you want it for.

[mv_video key="i8gngh61bypakfyjfmge" volume="70" aspectRatio="true" title="Chocolate Ganache" thumbnail="https://mediavine-res.cloudinary.com/v1573405796/lf2gd5my0tkwjn0fz6kf.jpg" doNotOptimizePlacement="false" doNotAutoplayNorOptimizePlacement="false" sticky="false"]There are more tips and a video in the post for Chocolate Sour Cream Bundt Cake.

White chocolate is also used, but it doesn't have that shiny appearance. But it's very yummy, that I can tell you. Check out the White Chocolate Raspberry Bundt Cake for using it as a glaze. 

Top tips

• 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 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 it will not be as shiny, keep that in mind.
• 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.

Serving 

It is my strong opinion that chocolate cakes and 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 tº unless they need to be cold for some reason.

This brownie cake, in particular, is fine at room tº unless your kitchen is too hot.

I never refrigerated it and, as you can see, it cuts perfectly.

Other recipes you might like:

Chocolate Coconut Brownies
Easy Fudgy Cocoa Brownies
Dulce de Leche Brownies
Peanut Butter Brownies
Whisky Raisin Brownies
Cheesecake Brownies
Fudgy Mint Brownies

Let me know if you make this recipe! I’d love to hear what you think about it.
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