Chocolate Fudge Layered Cake – Indulge in Decadence!

Directions
 Prepare the Brownie Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar until well combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan.
 Make the Ganache Topping:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (avoid boiling).
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until the mixture is smooth and glossy.
 Assemble the Cake:
Pour the ganache over the cooled brownie cake, spreading it evenly with a spatula.
Let the ganache set at room temperature for a softer texture, or refrigerate for a firmer finish.
 Serve:
Slice into squares or rectangles and serve. For an elegant touch, top each slice with:

Whipped cream
Fresh berries
A sprinkle of powdered sugar
Tips for Perfect Results
Add a Crunchy Twist: Mix chopped nuts like walnuts or pecans into the brownie batter.
Extra Ganache: Double the ganache recipe for an even thicker layer.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for 1 week.
Enjoy this irresistible combination of fudgy brownie and smooth ganache—it’s the ultimate chocolate dream!