My Brown Butter cake with Chocolate Chip Cookie Dough icing. Modified from Always With Butter’s recipe.

I made mine a bit differently, since I only had a 9” pan, not a 7x3, i made a 2 tier cake with mini chocolate chips in between and frosted the whole thing. This recipe makes enough for a 3 tier cake, but I didn’t give the first layer enough time to cool, and didn’t cool it on a cooling rack. For a 3 tier cake you might need 2 1/2 to 2 3/4C chocolate chips for the chocolate ganache so you have enough for each layer. I covered the top with about 1/3 C mini chocolate chips too. If you are poor like me and don’t have cooling racks, the rack from a toaster oven will work perfectly (if it’s raised off the surface). Be sure to give the cake enough time to cool in the pan before transferring it to the rack.