- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- If using, gently fold in the chocolate chips.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). The top should look set and slightly cracked.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, make the ganache. In a small saucepan, heat the heavy cream until it just starts to simmer.
- Remove from heat and stir in the chocolate chips until completely melted and smooth. Stir in the butter until combined.
- Let the ganache cool slightly before spreading over the cooled brownie cake.
- Once the ganache has set, cut the brownie cake into slices.
- Serve plain, or with whipped cream or a scoop of ice cream.
Tips:
- Storage: Store the brownie cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week.
- Freezing: The cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
- Add-Ins: For extra flavor, consider adding a swirl of peanut butter, caramel, or chopped nuts to the batter before baking.
Enjoy this rich and fudgy Chocolate Brownie Cake—it’s sure to be a hit with anyone who loves chocolatey desserts!
