Triple Chocolate Brownie Cake




Are you in the mood for some delicious chocolate cake? Great, this cake will rock your socks then. It's three layers of chocolate cake, chocolate pudding, chocolate chips, and chocolate icing, plus some other ingredients.

There's never enough chocolate.

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Step 1: Ingredients and Tools

So, here's what you're going to need to make this cake.

1 box of Devil's Food Cake
1 can of Chocolate Frosting
1 box of instant chocolate pudding - 3.8oz box (107g)
8 oz of Sour Cream (~227g)
12 oz of Chocolate Chips (frozen or refrigerated)
2 Tbs of Imitation Vanilla Extract (~30ml)
2 tsp of Instant Coffee (~10ml)
1/2 cup Water (~118ml)
1/2 cup Oil (~118ml)
2 Large Eggs (from a chicken not an ostrich, duck, or any other fowl, reptile, or platypus)
spray oil (not pictured)
flour (not pictured)

You'll need:
3 Round Cake Pans
1 Spoonula
1 big Mixing Bowl
1 small Bowl
1 Fork
1 big Platter/Plate/Something to put the cake on
Some measuring cups and spoons

Step 2: Get Everything Ready

So go ahead and oil and flour your pans. Make sure to turn your pans upside down and bang them on the edge of the sink to get the excess flour off. Then, set them to the side until later.

I'm using a convection oven, you can use whatever. Just set it to 325 degree's Fahrenheit (~163C).

Step 3: Dry Ingredients

There's only two dry ingredients. Mix them in the mixing bowl with your spoonula and move on to the next step already.

Step 4: Wet Ingredients

In the small bowl mix the 2 tablespoons of vanilla extract with the 2 teaspoons of instant coffee with the fork until the coffee is dissolved.

Crack your 2 eggs and beat them into the mixture.
Add the 1/2 cup of oil and 1/2 cup of water to the mix and mix it all together carefully.

I'm doing this to save on bowls and steps.

Step 5: Mix Mix Mix

Add your wet ingredients from the last step into the dry ingredients and mix, mix, mix.
Make sure to scrape the sides and bottom thoroughly to get all the dry ingredients incorporated. Also, try to break up the clumps. You don't have to be perfect but try not to leave big clumps.

It should have a very thick consistency, like brownie batter (hence the name).

Go ahead and add the 8oz of sour cream and Mix Mix Mix some more.
Now it should be lighter and creamier. The sour cream is going to make this cake moist.

Step 6: More Chocolate!

Pour that entire bag of 12oz of frozen chocolate chips into the mixture and fold them in.
Fold = try to get them in the entire mix.

The reason for the frozen/refrigerated chips is that room temperature chips will melt when cooking and mix into the batter. Frozen/refrigerated chips will make pockets of chocolate within the cake.

Step 7: Ready for Cooking

Divide your mixture into the 3 pans.
I have no idea the weight of each amount. I just eyeball it.

Use the spoonula, again, to even the mixture all the way to the edges.

Pop one in the convection oven that should still be at 325F, for ~20 minutes.

Step 8: Is It Done Yet?

When the 20 minutes are up, check your cake with a toothpick.
If it comes out pretty much clean, it's done. If it comes out gooey and chocolatey, you stuck it in a chocolate chip and need to try again.
If it comes out gooey and doesn't look done and you'll need to judge this for yourself, then stick it back in for a few more minutes but keep and eye on it.

20 minutes has worked really well for me.

Place the cake pan on a rack to cool and continue cooking your other 2 pans in the same fashion.

Step 9: Technical Cake Stuff

Allow each cake pan to cool for 10 minutes. Guide a butter knife between the edge of the cake and the pan to loosen the cake from the pan.

Transfer the cake from the pan onto a cooling rack, it may take a slight bang of the pan to release. Then flip the cake right side up onto the cooling rack so that you don't mess up the top. I just used my spread out hand for this.

Allow the cakes to cool for 1 hour on the racks.

You can thank America's Test Kitchen for all of these tips.

Step 10: Icing!

Open up your can of frosting and make sure there is no aluminum stuff on the lid.
Nuke it in the microwave for 20 seconds to make it easier to spread.
Wash your spoonula, then mix the frosting up a bit.

Place a small dab of frosting in the middle of the plate/platter you'll be using and put your first layer of cake down. This will secure the cake into place.

Step 11: Finish It Up Already!

Spread about 1/4 of the can of frosting on each layer, use the last 1/4 for the edges.
You can try to make it look pretty if you want, I'd rather just eat it.

Congratulations! You are now the proud owner of a Triple Chocolate Brownie Cake.
Share it with the world or stuff your face in private.

I've found that it is best at room temperature or slightly warmed, and served with a big glass of ice cold milk, because I drink milk with just about everything.

I hope you enjoy this. Feel free to ask questions. I'll try to pretend I care, I mean answer your questions.

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    19 Discussions


    7 years ago on Introduction

    This cake looks really awesome, I can't wait to try it! One thing that has been bothering me though, as I go through a lot of these cake recipies I notice that many if not most use boxed cake mix instead of making them from scratch. I am just wondering why? I live in the UK and was bought up to make cakes from scratch, is this a typically American habit?

    1 reply

    It's quick, simple, comes out fluffier and moister than most homemade cakes, and you can get it pretty cheap. Home made would probably taste better.


    7 years ago on Introduction

    I already made one...I add some cracked oreos (without the cream)...its easy and I made it in no time...its better with a glass of cold milk ...great snack...thank you bigwhitebear18


    9 years ago on Step 1

    I've heard of applesauce being used, baby food carrots, and also pumpkin pie filling. Like bwb said, it will be more dense.. but the richness and taste will be great. I personally love a dense chocolate cake.... makes it seem that much more indulgent :)


    9 years ago on Introduction

    This cake goes like a chocolate river through the mouth!
    Good one


    9 years ago on Introduction

    Sounds very decadent.  One tip, when I bake chocolate cakes, I use some cocoa powder instead of regular flour for the pans.  Works the same as the flour, but leaves it brown instead of a light white film from the flour.  Thanks for the recipe.


    9 years ago on Step 1

    I love to bake, but unfortunately my boyfriend is allergic to eggs. I always want make him things (i'm pretty sure he would love this) but I can't. I was wondering if you know if it would be possible to substitute the two eggs for something else, like potato starch or a banana? Thanks! 

    4 replies

    From what I'm reading and what I've worked with in the past, using bananas/applesauce/tofu will make the cake moist but denser. The starch seems like a pretty good idea, though I've never personally tried it.

    Now the baking queen, my mother, has a recipe for egg-less chocolate cake that says to substitute 2 teaspoons of vinegar for the 2 eggs. The vinegar will react with the baking powder to keep the cake fluffy.

    Mix all the other ingredients together (not the eggs),
    Quickly mix in the vinegar at the end but before the chocolate chips
    Quickly, fold in the chocolate chips, get the mixture into the pan(s) and bake it right away. A sheet cake will take less than an hour, a angel food cake pan will take approximately an hour, round pans will need to be cooked all at the same time.

    At Libertyhhhhaannah

    Reply 9 years ago on Introduction

    You can get egg substitute products at health/whole food grocery stores.  I am unable to recall the kind I used to use - apologies.  They work well.  Just be sure he's not allergic to any of the ingredients. 

    hhhhaannahAt Liberty

    Reply 9 years ago on Introduction

    Thanks! Even if he can't eat it, I'm sure someone else will be able to!!! It looks delicious. Thanks again:)


    9 years ago on Introduction

    What a good idea: freezing the chocolate chips, in order that they finish up as gloops of chocolate in the finished cake.

    I'm now feeling hungry, off to make a "Triple Chocolate Brownie Cake".

    1 reply

    Reply 9 years ago on Introduction

     Actually, from my experience if you freeze the chocolate chips they stay pretty well set, unless the cake is served warmed. If you only refrigerate the chocolate chips they create better pockets of chocolate goo.
    Hope that helps.