Fudgy Triple Layer Brownie Cake is a decadent dessert dream, offering an intensely chocolatey experience that elevates any occasion. This recipe is your shortcut to homemade brownie bliss, proving that achieving restaurant-quality fudginess at home is not only possible but incredibly satisfying.
Key Ingredients for Fudgy Triple Layer Brownie Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder (Dutch-processed for richer color and flavor, if available)
- ¾ cup semi-sweet chocolate chips, plus more for topping (optional)
- ½ cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
- Assorted toppings: fresh berries, chocolate shavings, whipped cream, caramel sauce, or more chocolate chips
How to Make Fudgy Triple Layer Brownie Cake
This Fudgy Triple Layer Brownie Cake transforms simple ingredients into an unforgettable dessert. Imagine incredibly fudgy brownie layers generously topped with a luscious chocolate cream cheese frosting and a silky chocolate ganache. The preparation time is approximately 30 minutes for active prep, with an additional 30-40 minutes for baking and cooling, making it an achievable indulgence even on busy weeknights.
Step-by-Step Instructions
For the Brownie Layers:
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For easier removal, you can also line the bottoms with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Melt Butter and Sugar: In a large, heatproof bowl set over a saucepan of simmering water (or in the microwave on medium power in 30-second increments, stirring in between), melt the unsalted butter. Remove from heat and whisk in the granulated sugar until well combined. The mixture might look slightly grainy, which is fine.
Incorporate Eggs and Vanilla: Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Add Cocoa Powder: Gradually sift or whisk in the uns unsweetened cocoa powder until the mixture is smooth and glossy.
Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can lead to tougher brownies.
Add Chocolate Chips: Fold in ¾ cup of semi-sweet chocolate chips.
Divide and Bake: Divide the brownie batter evenly between the two prepared cake pans. Spread the batter smoothly.
Bake: Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Don’t overbake, as you want them to remain fudgy.
Cool the Brownies: Let the brownie layers cool in their pans for about 15-20 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
For the Chocolate Cream Cheese Frosting:
Cream Butter and Cream Cheese: In a large bowl, beat the softened unsalted butter and softened cream cheese with an electric mixer until light and fluffy.
Add Cocoa and Sugar: Gradually add the remaining ½ cup cocoa powder and powdered sugar, alternating with the heavy cream, mixing until smooth and spreadable. If using, dissolve the espresso powder in a tablespoon of warm water and add it here.
Adjust Consistency: If the frosting is too thick, add a little more heavy cream (a tablespoon at a time); if too thin, add more powdered sugar.
For the Chocolate Ganache Drizzle (Optional):
Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
Melt Chocolate: Pour the hot cream over the remaining semi-sweet chocolate chips (or chopped chocolate) in a heatproof bowl. Let it sit for 5 minutes without stirring.
Whisk Ganache: Gently whisk the mixture until smooth and glossy. Let it cool slightly until it reaches a drizzling consistency.
Assembling the Fudgy Triple Layer Brownie Cake:
First Layer: Place one cooled brownie layer on your serving plate or cake stand.
Frosting: Generously spread about half of the chocolate cream cheese frosting over the first brownie layer.
Second Layer: Carefully place the second brownie layer on top of the frosting.
Final Frosting: Spread the remaining frosting over the top of the second brownie layer, creating a smooth surface or decorative swirls.
Drizzle Ganache (Optional): If making the ganache, drizzle it artfully over the top of the frosted cake, allowing it to drip down the sides.
Add Toppings: Decorate with your favorite toppings like fresh berries, chocolate shavings, or extra chocolate chips.
Why You’ll Love This Fudgy Triple Layer Brownie Cake
You’ll adore this Fudgy Triple Layer Brownie Cake for its unparalleled, deeply chocolatey essence that’s far richer than a standard brownie. The three-layer construction, paired with a velvety cream cheese frosting and optional ganache, creates a dessert experience that rivals any high-end bakery, but at a fraction of the cost when made at home. The subtle hint of espresso powder (if used) truly amplifies the chocolate notes, making each bite a luxurious journey.
Compared to a simple sheet pan brownie, this cake offers a sophisticated presentation and an elevated flavor profile that’s perfect for birthdays, holidays, or simply when you need a serious chocolate fix. It’s a showstopper that’s surprisingly straightforward to assemble, proving that decadent desserts don’t have to be complicated. So, gather your ingredients and get ready to impress yourself and your loved ones – this Fudgy Triple Layer Brownie Cake is waiting to be your next favorite homemade indulgence!
Storing and Reheating Tips
This Fudgy Triple Layer Brownie Cake is best stored at room temperature for up to 2 days if unfrosted, or in an airtight container in the refrigerator for up to 4-5 days. If refrigerated, allow it to sit at room temperature for at least 30 minutes before serving to soften the frosting and achieve optimal texture. For longer storage, tightly wrap individual slices or the entire cake (once fully cooled and frosted) in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw frozen cake overnight in the refrigerator or at room temperature. Reheat individual slices in a microwave on low power for 10-15 seconds if you prefer a slightly warmer, fudgier texture.
- Refrigeration: Store in an airtight container for up to 4-5 days.
- Room Temperature: Up to 2 days for unfrosted cake. Best to refrigerate once frosted.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in refrigerator or at room temp.
- Reheating: Microwave individual slices for 10-15 seconds on low for a warmer fudge experience.
Final Thoughts
This Fudgy Triple Layer Brownie Cake is the ultimate chocolate indulgence, offering a remarkably rich and satisfying dessert experience. Embrace the joy of creating this show-stopping treat in your own kitchen – you won’t regret it!
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- Our Pinterest
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 easier removal, you can also line the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1.75 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- In a large, heatproof bowl set over a saucepan of simmering water (or in the microwave on medium power in 30-second increments, stirring in between), melt the unsalted butter. Remove from heat and whisk in the granulated sugar until well combined. The mixture might look slightly grainy, which is fine.1 cup unsalted butter, melted, 2 cups granulated sugar
- Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.4 large eggs, 1 teaspoon vanilla extract
- Gradually sift or whisk in the uns unsweetened cocoa powder until the mixture is smooth and glossy.1 cup unsweetened cocoa powder
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can lead to tougher brownies.
- Fold in ¾ cup of semi-sweet chocolate chips.0.75 cup semi-sweet chocolate chips
- Divide the brownie batter evenly between the two prepared cake pans. Spread the batter smoothly.
- Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Don’t overbake, as you want them to remain fudgy.
- Let the brownie layers cool in their pans for about 15-20 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
- In a large bowl, beat the softened unsalted butter and softened cream cheese with an electric mixer until light and fluffy.4 ounces cream cheese, softened
- Gradually add the remaining ½ cup cocoa powder and powdered sugar, alternating with the heavy cream, mixing until smooth and spreadable. If using, dissolve the espresso powder in a tablespoon of warm water and add it here.1 cup powdered sugar, 0.5 cup heavy cream, 1 teaspoon espresso powder
- If the frosting is too thick, add a little more heavy cream (a tablespoon at a time); if too thin, add more powdered sugar.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.0.5 cup heavy cream
- Pour the hot cream over the remaining semi-sweet chocolate chips (or chopped chocolate) in a heatproof bowl. Let it sit for 5 minutes without stirring.0.75 cup semi-sweet chocolate chips
- Gently whisk the mixture until smooth and glossy. Let it cool slightly until it reaches a drizzling consistency.
- Place one cooled brownie layer on your serving plate or cake stand.
- Generously spread about half of the chocolate cream cheese frosting over the first brownie layer.
- Carefully place the second brownie layer on top of the frosting.
- Spread the remaining frosting over the top of the second brownie layer, creating a smooth surface or decorative swirls.
- If making the ganache, drizzle it artfully over the top of the frosted cake, allowing it to drip down the sides.
- Decorate with your favorite toppings like fresh berries, chocolate shavings, or extra chocolate chips.Assorted toppings