If you’re planning to make brownies for decorative pieces, prepare them first so they have time to cool and set. Preheat your oven to 350°F (175°C). Grab either three 6-inch or three 8-inch round cake pans. Coat them generously with nonstick spray, then place a circle of parchment paper in the bottom. Line the sides with strips of parchment paper as well. This prevents the cake from sticking, ensuring perfect removal later on.

In a heatproof bowl, combine the butter with the chopped semisweet chocolate. Use the microwave to melt them together in 30-second intervals, stirring after each interval until everything becomes smooth and silky. Set the bowl aside and let it cool slightly.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Give it a good mix and set aside.

In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs (make sure those eggs are at room temperature). Use a whisk—either by hand or with an electric mixer—to whip this mixture until it’s lightened in color and slightly frothy, about 2-3 minutes. This step is essential for incorporating air, which will add a touch of fluffiness.

While whisking, slowly pour in the cooled butter and chocolate mixture. Keep blending until everything is combined and you have a rich, glossy batter.

Now it’s time to sift in the dry ingredients. Gently fold them into the wet ingredients. Be careful to mix just until you can’t see any dry flour or cocoa powder anymore. Your batter should be thin yet rich.

Pour the batter evenly into your prepped cake pans. If you're using 6-inch pans, they’ll need around 35-40 minutes in the oven. For 8-inch pans, bake for 30-35 minutes, keeping an eye on them. You'll know they’re ready when the centers puff slightly, displaying deep cracks. A toothpick should come out with thick, moist streaks.

Let the cakes cool in their pans for about 30 minutes. Carefully run a knife around the edges to loosen them, then invert them onto a wire cooling rack. Let them cool completely. To speed things up, you can chill them in the refrigerator for about an hour.

While your cakes cool, whip up the chocolate frosting. In a bowl, use a stand mixer with the whisk attachment or a hand mixer to cream together room temperature butter and cream cheese until smooth. Gradually mix in the cocoa powder, and then add powdered sugar one cup at a time. If the frosting becomes too thick, feel free to add a tablespoon or two of milk. Stir in vanilla extract and a pinch of salt.

Once the layers of brownie have completely cooled, spread a generous layer of frosting between each layer. After stacking, chill the cake for about 20 minutes to help it set before frosting the outside.

Now frost the top and sides of the assembled cake, aiming for a smooth haven for the ganache to rest on. Return the cake to the refrigerator to hold its shape while you prepare the ganache.

Add chopped semisweet chocolate to a bowl. Heat the heavy cream in a microwave-safe container until it’s steaming, about a minute. Pour the hot cream over the chocolate, letting it sit for half a minute for the chocolate to soften. Whisk until it’s smooth and glossy, then let it cool for about 5 minutes.

Pour the ganache right in the center of the cake so it creates a lovely, cascading effect. Use an offset spatula or the back of a spoon to gently push it towards the edges, allowing it to drip down the sides.

Top the cake with bite-sized brownie pieces for that extra touch of sheer deliciousness! Once you’re done, store the cake in the refrigerator until it’s time to serve.