Chocolate Fudge Layered Cake Decadence! 
Get ready for a chocolate lover’s dream! This rich, fudgy brownie cake topped with smooth ganache is the perfect treat for any celebration—or whenever you need a little extra indulgence.
Ingredients:
For the Brownie Cake:
● 1 cup unsalted butter
● 2 cups granulated sugar
● 4 large eggs
● 1 tsp vanilla extract
● 1 cup all-purpose flour
● 1 cup unsweetened cocoa powder
● ½ tsp salt
● 1 tsp baking powder
● 1 cup chocolate chips (semi-sweet or dark)
For the Ganache Topping:
● 1 cup heavy cream
● 8 oz semi-sweet chocolate (chopped)
Directions:
Prepare the Brownie Cake:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium saucepan over medium heat, melt the butter. Remove from heat and stir in the sugar until fully combined.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan.
Make the Ganache Topping:
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and glossy.
Assemble the Cake:
Pour the ganache over the cooled brownie cake, spreading evenly with a spatula.
Allow the ganache to set at room temperature for a softer texture or refrigerate for a firmer finish.
Serve:
Slice into squares or rectangles. Enjoy as is, or top with whipped cream, fresh berries, or a dusting of powdered sugar for an elegant touch.
Pro Tips:
Enhance Flavor: Add a teaspoon of espresso powder to the brownie batter for a deeper chocolate flavor.
Decorative Touch: Sprinkle flaky sea salt on top of the ganache for a sweet-salty combo.
Storage: Keep leftovers refrigerated for up to 5 days or freeze for longer storage.
Prep Time: 20 minutes Cook Time: 30 minutes
Total Time: ~1 hour
Servings: 12
