Triple Layer Brownie Cake

Our Michellin Man Little Buddha Baby

Our ‘not so little baby’ has turned 6 years old!!!  Because it was a school night, we just invited a couple of his friends over for dinner, cake and a movie party.  And ALL he requested for dinner was Sushi, Karaage (Japanese fried chicken) and Chocolate Brownie Cake!!!  Sure, No sweat!!!?  It was a -9 C with windchill kind of morning and I was feeling empowered and relaxed after a great run and ready to take on this tall cooking order.  This boy was born Sweet and he deserved a special birthday meal and specifically this decadent Triple Layer Brownie Cake!  

Triple Layer Brownie CakeI wasn’t one of those cute pregnant ladies with a perfect basketball belly, but carried him like I had a large spare tire around my mid-drift.  I looked bloated, however I only put on about 20 lbs during my 9 month pregnancy.  Closer to the due date, I lost about 5 lbs and the doctor sent me in for a 38 week ultra-sound out of concern for the weight loss and also because the baby wasn’t moving a lot? My OB joked and advised that I should eat more cookies to put some weight on, I did and  little did I know how big this baby already was and that there was hardly any space in there for him to move!

The 3 Layers

 Melted Chocolate and Whipping Cream Icing

I was quite worried and went in for my ultra-sound and the Radiologist did her scanning without a word and said “That’s it, you’re done.”  She was so silent, without any expression?  I was terrified to ask and finally blurted out “How is it?  Is everything ok?”  And to my relief, she said “Yes, everything is fine!”  A couple of weeks later, minutes after our Bountin was born, completely exhausted and unsure that my eyes could focus, I was stunned at this chunky monkey’s side profile when the nurse was washing him.  He was all cheeks and thighs!  I couldn’t believe that this chubby newborn baby was mine?  He was 9 lb 2 oz!

Chocolate and cream

We all fell instantly in love with him, he was such a quiet, content, relaxed and happy little big fella! Such an easy infant and would just fall asleep anywhere and loved to snuggle.  To this day, he is still the same and such a gentle giant!  He is so kind, funny, honest, compassionate and wouldn’t hurt a fly!  Sadly, he has lost most of his chub, but I still sneak in a little extra butter in some of his meals 😉 Can’t resist baby folds and rolls!

Three layers of cake and icing

YES this Triple Layer Brownie Cake is a bit over the top and YES it is on the sweeter side, but is it ever delicious!!!  And because it is a brownie base, it is easy to make with little room for error.  The creamy, light icing goes perfectly with the dense, rich cake because it is not that sweet!  Melted chocolate and whip cream is all you need!  So easy and great to work with!  I cut the quantity of the original icing recipe in half, it doesn’t need to be smothered on.


I love adding fruit to chocolate cake or brownies and it compliments it perfectly!  I happened to have raspberries in the fridge to throw on top for colour and flavour!  Blueberries would also be delicious and beautiful!  Or you can always shave some extra chocolate on there for you chocoholics!  This was an easy recipe and I enjoyed making this Triple Layer Brownie Cake, my baking adventures continue!  Which is wonderful, but is it really a good thing to have all these sweet temptations laying around the kitchen all of the time?  My friends are starting to love and hate me at the same time!

Dare you to take a bite

Happy 6 Baby!!!

  Karaage (Japanese Fried Chicken) and Sushi

Happy 6 to our baby boy!!!  
We are so proud of you and love you so much!  May all your wildest dreams come true!!!



Triple Layer Brownie Cake

Triple Layer Brownie Cake
Prep time
Cook time
Total time
For Chocolate, Brownie and Cake lovers! This is it, you don't have to search any further. This delicious brownie has three layers of cake, with a light, fluffy, creamy icing on each layer and spread on top and around! The icing isn't too sweet and a mouth watering combination! Adapted from Taste of Home.
Recipe type: Dessert
Serves: 16-20
  • 1-1/2 cups butter
  • 6 ounces unsweetened chocolate, chopped (about 1 cup)
  • 3 cups sugar
  • 5 Eggs
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • ¾ teaspoon salt
  • 16 ounces semisweet chocolate, chopped
  • 3 cups heavy whipping cream
  • Raspberries, blueberries or shaved chocolate to decorate (optional)
  1. In a large microwave-safe bowl, melt butter and chocolate; stir until smooth
  2. Stir in sugar, add eggs, one at a time, beating well after each addition
  3. Stir in vanilla, flour and salt
  4. Pour into three greased and floured 9-in. round baking pans.
  5. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  7. For frosting, melt chocolate in a heavy saucepan over medium heat.
  8. Gradually stir in cream
  9. Heat to a gentle boil and stir for 1 minute.
  10. Remove from the heat; transfer to a large bowl.
  11. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency,
  12. Beat until soft peaks form.
  13. Immediately spread between layers and over top and sides of cake.
  14. Decorate with toppings of your choice raspberries, blueberries or shaved chocolate.
  15. Store in the refrigerator.


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