Triple Potential To Fail Brownie

Okay I'll be honest, this is another one of those recipes with way too much potential for me to fail - It's the dreaded word - baking, again. Now it was okay, and we ate it all so - not too bad. Which would suggest to me that this really is quite good if you can bake. So good luck and enjoy.

Triple Layer Brownie Cake

1 1/2 Cups Butter

6oz Unsweetened Chocolate

3 cups Sugar

5 eggs

1 1/2 tsp Vanilla extract

1 1/2 cups All purpose flour

3/4 tsp salt

Frosting

16 oz Semisweet baking Chocolate

3 cups heavy whipping cream

2 bars of grated milk chocolate

1. In a heavy saucepan or microwave, melt butter and chocolate, stir until smooth. Stir in the sugar, then stir in the sugar. Transfer into a large mixing bowl, add your eggs one at a time, beating after each one, next add the vanilla and mix well. Mix together the flour and the salt and then combine with the chocolate mixture.

2. Pour the batter into three prepared 9" tins, bake at 350F/180C for about 25 mins or until a toothpick comes out clean, allow to cool for 10 mins before putting on a wire rack to cool completely.

3. For the frosting, melt your semisweet chocolate in another heavy based saucepan over a medium heat. Slowly stir in the cream, until well combined, heat gently to a boil (stirring), once it is boiling keep stirring for 1 min. Then transfer to a boil and place in the fridge for 2-3 hours, stir occasionally, it should reach a pudding consistency. Beat until soft peaks form, it is now ready to use, spread between the layers of each cake and then over the top and sides. To finish, sprinkle the grated chocolate on top.

This cake needs to be stored in the fridge.