Decadent Chocolate Fudge Poke Cake

Ingredients:

For the Brownie Base:

• 1 cup (2 sticks) unsalted butter

• 1 ¼ cups granulated sugar

• 1 cup brown sugar, packed

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1 cup unsweetened cocoa powder

• ½ tsp baking powder

• ½ tsp salt

For the Chocolate Mousse Layer:

• 1 ½ cups semi-sweet chocolate chips

• 1 ½ cups heavy cream (divided)

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

For the Whipped Cream Layer:

• 2 cups heavy whipping cream

• ½ cup powdered sugar

• 1 tsp vanilla extract

For the Ganache Drizzle:

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

Garnish:

• Chocolate shavings

• Sugar crystals or sprinkles

Instructions:

1. Make the Brownie Base:

1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking dish.

2. Melt butter in a saucepan, whisk in both sugars until smooth.

3. Add eggs and vanilla; whisk until glossy.

4. Stir in flour, cocoa powder, baking powder, and salt until combined.

5. Spread batter into the pan and bake 30–35 minutes, until set.

6. Cool completely before layering.

2. Prepare the Chocolate Mousse:

1. Heat ½ cup cream in a saucepan until warm, pour over chocolate chips, and let sit 2 minutes. Stir until smooth.

2. Cool slightly.

3. In a bowl, whip the remaining cream with powdered sugar and vanilla until stiff peaks form.

4. Fold whipped cream into the melted chocolate mixture gently until fluffy.

5. Spread mousse evenly over the cooled brownie base. Refrigerate 30 minutes.

3. Whipped Cream Layer:

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Spread over chocolate mousse layer. Chill again while preparing ganache.

4. Ganache Drizzle:

1. Heat cream until simmering, pour over chocolate chips, and stir until smooth.

2. Let cool slightly before drizzling over whipped cream layer.