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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 453.7
  • Total Fat: 28.0 g
  • Cholesterol: 55.3 mg
  • Sodium: 77.2 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.3 g

View full nutritional breakdown of Triple-Chocolate Brownie Cake calories by ingredient
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Triple-Chocolate Brownie Cake

Submitted by: CASSIDYR


Number of Servings: 16

Ingredients

    Cake:
    9 oz unsweetened baking chocolate squares, chopped
    1/2 cup butter
    3 eggs
    1 1/2 cup sugar
    1 tsp vanilla extract
    1/4 tsp salt
    1 cup flour
    1 cup premium white morsels

    Glaze:
    16oz semi-sweet baking chocolate squares
    3 tbsp water
    1 1/2 tbsp butter
    2 tsp light corn syrup

Directions

Preheat the oven to 350*F. Grease and flour (replace flour with unsweetened cocoa powder for better flavor) bottom of pan and grease sides.

To make the cake, put the choclate and butter in a microwave-safe bowl. Microwave on high power, stirring every 3 seconds, 1 to 1 1/2 minutes or until the butter melts and the chocolate is soft and shiny. Stir until smooth. Let the chocolate cool.

In the bowl of an electric mixer set on medium, beat the eggs until frothy. Add the sugar, vanilla, and salt, and beat until smooth. Remove the bowl from the mixer and stir in the chocolate, flour, and white morsels. Pour the batter into the prepared pan and smooth the surface.

Bake for 35 to 37 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool in the pan set on a wire rack for 15 minutes. Loosen the sides with a knife and invert the cake onto a plate. Peel off the parchement and let the cake cool completely. The cake will be dense and fudgy.

To make the glaze, put the chocolate, water, butter, and corn syrup in a microwave-safe bowl. Microwave on high power, stirring every 30 seconds, 1 to 1 1/2 minutes or until the chocolate and butter melt and the chocolate is soft and shiny. Stir until smooth. Let the chocolate cool.

Pour the glaze over the center of the cake and let the glaze spread over the cake. Using a spatula, spread the glaze over the top and down the sides of the cake. Refrigerate the cake until the glaze sets.

Number of Servings: 16

Recipe submitted by SparkPeople user CASSIDYR.






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