I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
Follow me on twitter @Cooks_CornerLCP
Valentine’s Day is this weekend and that screams chocolate to me.. cake to be exact. It’s no secret in my house that I love chocolate cake with chocolate, chocolate (cake and frosting) being my favorite. But that may soon change thanks to Taste of Home’s Triple Layer Brownie Cake.
Triple Layer Brownie Cake
1½ cups butter
6 ounces unsweetened chocolate, chopped
3 cups sugar
1½ teaspoons vanilla extract
1½ cups all-purpose flour
¾ teaspoon salt
16 ounces semisweet chocolate, chopped (see helpful hint)
3 cups heavy whipping cream
½ cup sugar, optional
2 milk chocolate candy bars, shaved (optional)
Preheat oven to 350 F. Line three 9-inch round baking pans with parchment paper, spray with non-stick spray (or grease and flour the pans) and set aside.
In a large microwave-safe bowl, melt butter and chocolate and stir until smooth. Stir in sugar and add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt.
Pour the mixture into the pans and bake for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes then remove from pan to a wire rack to cool completely.
For the frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute, remove from heat and transfer to a large bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times.
Once the “pudding” is ready, beat until soft peaks form and immediately spread between layers and over the top and sides of cake. Sprinkle with the shaved chocolate and refrigerate until ready to serve.
One reader suggested using milk chocolate instead of semisweet for the frosting to avoid adding sugar to the frosting.