Fudgy Brownie Cake

*If you plan on baking brownies for garnish, do that first so they have time to chill and set.

Preheat the oven to 350F and prep (3) 6″ round cake pans or (3) 8″ round cake pans. Coat the entire inside with a thin layer of nonstick spray, then cover the bottom with a round sheet of parchment paper and line the sides with additional strips of parchment paper. The cake will stick to the sides of the pan otherwise, so make sure the entire inside is covered in parchment paper.

In a heatproof bowl, add the butter and 4 oz chopped chocolate. Melt in 30 second intervals in the microwave until smooth. Set aside to cool.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Set aside.

In a large mixing bowl, add the sugars, vanilla, and eggs (ensuring they’re at room temperature). Vigorously whisk either by hand or using an electric mixer. Whisk for about 2-3 minutes, or until the mixture lightens in color and turns frothy/bubbly.

Continue mixing as you slowly pour in the cooled butter and chocolate. Whisk until combined.

Sift in the dry ingredients and mix until smooth (careful not to over mix). The batter should be thin, but not watery.

Evenly distribute the batter between the three cake pans. For 6″ cakes, bake for 35-40 minutes. For 8″ cakes, bake for 30-35 minutes.

You know they’re ready when they’ve puffed in the center with deep cracks throughout the surface. Poke a toothpick into one of the cracks and test for doneness. It should come out with thick and somewhat dry streaks of batter (see pictures in post for reference).

Allow the cakes to cool inside the pan for about 30 minutes, then turn them out onto a cooling rack. You may need to run a knife between the parchment paper and inside of the pan to help release them.

Let the cakes cool completely before assembling. To speed up the process, chill the cakes in the refrigerator for about one hour. You can also chill them overnight. Just let them cool completely at room temp before wrapping in plastic wrap and storing in the refrigerator.

In a bowl using a hand or stand mixer with the whisk attachment, mix together the room temperature butter and cream cheese until smooth.

Mix in the cocoa powder, followed by the powdered sugar one cup at a time.

Mix in the vanilla and salt. If the frosting is too thick or dry, mix in 1-2 tablespoons of milk as needed.

Spread a layer of frosting between each cake layer. Then before frosting the outside of the cake, place the cake in the refrigerator for about 20 minutes to allow the center layers to set.

Frost the outside of the cake, smooth out the sides and top, and return the cake to the refrigerator while you make the ganache.

Add the chopped chocolate to a bowl and the heavy cream to a heatproof container, like a measuring glass.

Heat the heavy cream in the microwave for about 1 minute, or until steaming and bubbling.

Pour the hot cream over the chocolate and let it sit for 30 seconds, ensuring all of the chocolate is submerged in the cream.

Then whisk together until completely smooth and glossy. Let it cool for about 5 minutes.

Pour the ganache into the very center of the top of the cake, then use an offset spatula or spoon to push the ganache out towards the edges to allow it to drip down the sides.

Top the cake with bite-sized brownie pieces, or leave it as is. Store the cake in the refrigerator until you’re ready to serve. Enjoy!