Chocolate Brownie Layer Cake with Creamy Ganache

Instructions

For the Cake:

1. Preheat the oven to 350°F (180°C).
2. Grease the bottoms of two 7-inch (18 cm) round pans with removable bottoms using cooking spray, vegetable oil, or butter.
3. Note: 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.
4. Place cubed butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring until melted. 
5. *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.
6. Add sugar and vanilla to the melted butter, stirring with a whisk for 1-2 minutes until the sugar is partially dissolved and the butter cools slightly.
7. Add room temperature eggs, mixing just until combined.
8. Sift flour, cocoa powder, and salt over the mixture and stir until smooth. Don’t overmix the batter. Since we’re making brownies, this recipe does not include baking powder. But you can add about 1/2 teaspoon of baking powder to the dry ingredients if you prefer a cakey texture.
9. Stir in chocolate chips until evenly distributed.
10. Divide the batter evenly between the two pans. Optionally, sprinkle additional chocolate chips on top.
11. Bake for about 20 minutes. Don’t overbake the cakes to ensure they stay moist. A toothpick inserted into the center should come out with moist crumbs (not dry).
12. Run a spatula around the edges to loosen the brownies. Let them cool completely in the pans for 1-2 hours to set completely.

For the Chocolate Ganache:

1. Warm the cream for 30 seconds in the microwave to reach room temperature.
2. Place the chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth and fully melted.
3. *Note: If using milk chocolate (about 30% cocoa solids), use 400g or about 2 1/2 cups to achieve a firmer consistency suitable for piping.
4. Let the ganache sit at room temperature for 1-2 hours, stirring occasionally, until it firms up. If the weather is hot, refrigerate for 30-40 minutes to speed up the process, stirring occasionally to firm up evenly. 

Assembling the Cake:

1. Once the ganache is firm, remove the brownies from the pans, running a spatula underneath to loosen.
2. Place the first brownie layer on a serving plate. Spread the ganache on top using a piping bag for an even edge.
3. Place the second brownie over the ganache and pipe rosettes on top of the cake using a piping bag fitted with a 1M tip. 
4. Decorate with additional chocolate chips if desired.