Chocolate Fudge Layered Cake – Indulge in Decadence!
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:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
In a large bowl, melt the butter and mix it with the granulated sugar until smooth.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chocolate chips, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool completely in the pan on a wire rack.
For the Ganache Topping:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and add the chopped semi-sweet chocolate, stirring until fully melted and smooth.
Let the ganache cool slightly before pouring it over the cooled brownie cake, allowing it to cascade down the sides.
Let the ganache set for a few minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 10 slices
