If you like CHOCOLATE, you will LOVE this rich and delicious CHOCOLATE CAKE!
Chocolate Brownie Layer Cake with Creamy Ganache. This chocolate cake has a dense and moist texture, similar to a brownie. It is filled and topped with a creamy chocolate ganache and has chocolate chips in the batter for extra flavor. Elevate your brownies to the next level by making this beautiful and delicious cake.
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0:00 - Intro
0:32 - Brownie Cake
3:19 - Chocolate Ganache
4:30 - Assembling the Cake
5:58 - Serving and Eating This Delicious Cake
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Ingredients:
For the Cake:
1 cup (226g) Unsalted butter* (see notes)
1 1/4 cups (250g) Granulated sugar
1 tsp Vanilla extract
4 large eggs at room temperature
1 cup (120g) All-purpose flour
1/2 cup (45g) Unsweetened cocoa powder
1/4 tsp Salt
1/2 cup (80g) Chocolate chips
*Note: If the cake won’t be consumed on the same day and you plan to refrigerate it, use 1/2 cup of butter and 1/2 cup of vegetable oil to prevent the cake from becoming too dense in the fridge.
Bake the cakes in a preheated oven: 350°F (180°C).
Since we’re making brownies, this recipe does not include baking powder. But you can add about 1/2 teaspoon to the dry ingredients if you prefer a cakey texture.
For the Chocolate Ganache:
1 1/2 cups (240g) Semi-sweet chocolate (about 50% cocoa solids)*
3/4 cup (180g) Heavy cream (microwave for 30s to bring to room temp)
*Note: If using milk chocolate (about 30% cocoa solids), use 400g or about 2 + 1/2 cup to achieve a firmer consistency suitable for piping.
I don't recommend baking this cake in just one pan, as it will dry out since it will take longer to bake. If you only have one pan, bake in two batches.
Don’t overbake the cakes to ensure they stay moist. A toothpick inserted into the center should come out with moist crumbs (not dry).
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