Death By Chocolate Brownie Cake

Preheat the oven to 350F. Butter and flour two 9-inch round pans and line the bottoms with parchment paper. Then butter and flour the parchment. (You can also use the cooking spray with flour in it.)

Place the two baking chocolates and butter in a large, microwave-safe bowl. Microwave on high power for 2 to 3 minutes, stirring every 30 seconds, until the chocolate is smooth. Stir in the sugar. Add the eggs, vanilla, salt, and cocoa, and stir well. Add the flour and stir carefully.

Divide the batter between the pans and spread to the edges (batter will be thick). Bake for 21 to 25 minutes, until a toothpick inserted 2 inches from the edge of the pan comes out with just a touch of crumbs. Set pans on a wire rack to cool completely before removing brownies from pans.

Spread the walnuts on a cookie sheet and toast in the 350F oven for 3 to 5 minutes, stirring every minute, until toasted. Do not walk away from the oven; they can burn quickly. Place in a bowl and set aside.

Bring 1 inch of water to a boil in a small pan. Place 1 cup of the mini chocolate chips and the heavy whipping cream in a bowl that will fit on top of the pan but not touch the water. Stir until the mixture is melted and smooth. Remove from the heat, let sit at room temperature for about 15 minutes, then refrigerate until thick enough to spread, 30 to 40 minutes.

Make the Frosting.

With a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on low until smooth. Slowly beat in the powdered sugar until crumbly. Beat in the cocoa, salt, and vanilla. Add the heavy whipping cream, 1 tablespoon at a time, until you reach your desired consistency.

Finely chop the toasted walnuts.

Place half the frosting in a pastry bag fitted with a large round tip or a 1M tip. Place the first brownie layer on a cake stand and pipe frosting around the edge, creating a barrier for the filling.

Place the filling in the center and spread to the edges. Sprinkle with 13 cup of the chopped walnuts. Place the second brownie layer on top of the first. Frost the top and sides with the frosting. Place the remaining walnuts around the edges.

Pipe a border around the top of the cake and fill the center with the remaining 34 cup mini chocolate chips. Refrigerate for at least 30 minutes before serving. Store loosely covered at room temperature; the cake will stay fresh up to 5 days.

Bonus Tip: Try using pecans or cashews instead of the walnuts, or you can leave them out altogether!