Chocolate Layer Brownie Cake

This Chocolate Layer Brownie Cake is a dream dessert for chocolate lovers! With rich, fudgy brownie layers stacked between creamy chocolate ganache and topped with even more decadent chocolate, it’s a perfect indulgence for any occasion. It’s a combination of the best of both worlds: the dense, chewy texture of brownies and the smooth, velvety richness of a cake!

Ingredients

For the Brownie Layers:

• 1 cup unsalted butter, melted
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips

For the Chocolate Ganache Filling:

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

For the Chocolate Frosting:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tbsp heavy cream (more if needed)
• 1 tsp vanilla extract
• Pinch of salt

For the Garnish (Optional):

• Chocolate shavings or curls
• Additional chocolate chips or sprinkles

Instructions

1. Make the Brownie Layers:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
3. Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
4. Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined.
5. Fold in the chocolate chips.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (do not overbake).
8. Let the brownies cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Prepare the Chocolate Ganache:

1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not bring to a boil).
2. Remove the saucepan from the heat and pour the cream over the chocolate chips in a heatproof bowl.
3. Stir until the chocolate chips are completely melted and the ganache is smooth.
4. Let it cool slightly before using it as a filling between the brownie layers.

3. Make the Chocolate Frosting:

1. In a medium bowl, beat the softened butter with a handheld mixer or stand mixer until smooth and creamy.
2. Gradually add the powdered sugar and cocoa powder, beating until combined.
3. Add the vanilla extract, heavy cream, and salt. Beat until the frosting is smooth and fluffy. If the frosting is too thick, add more cream, one tablespoon at a time, until it reaches your desired consistency.

4. Assemble the Chocolate Layer Brownie Cake:

1. Once the brownie layers are completely cool, place one layer of the brownie on a serving platter.
2. Spread a layer of chocolate ganache evenly over the first brownie layer.
3. Place the second brownie layer on top of the ganache.
4. Frost the top and sides of the cake with the chocolate frosting.
5. Optionally, garnish with chocolate shavings, curls, or extra chocolate chips for added decoration and flavor.

5. Serve and Enjoy:

1. Slice the cake and enjoy every fudgy, chocolatey bite of this Chocolate Layer Brownie Cake!
2. This cake can be served with a scoop of vanilla ice cream or a drizzle of caramel sauce for even more indulgence.

Tips:

• For Extra Moisture: You can add a tablespoon of sour cream or Greek yogurt to the brownie batter to make the layers even more moist.
• Layering Tip: Allow the ganache to cool slightly before spreading, so it doesn’t melt the frosting.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

This Chocolate Layer Brownie Cake is rich, decadent, and perfect for chocolate enthusiasts. It’s the ultimate dessert to wow your guests or treat yourself to a chocolaty escape!