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Cookie Dough Brownie Cake

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Ingredients

  • – 1 1/2 cups vegetable oil
  • – 3 cups sugar
  • – 3 tsp vanilla extract
  • – 6 eggs
  • – 1 1/2 cups all-purpose flour
  • – 1 cup cocoa powder
  • – 3/4 tsp baking powder
  • – 1/4 tsp salt
  • – 3 sticks unsalted butter, at room temperature
  • – 3/4 cup light brown sugar, packed
  • – 3 1/2 cups confectioners sugar
  • – 1 cup all-purpose flour
  • – 3/4 tsp salt
  • – 3 tbsp milk
  • – 2 1/2 tsp vanilla extract
  • – 4 oz semi-sweet chocolate, finely chopped or chocolate chips
  • – 1/2 cup heavy whipping cream
  • – 1/4 cup light corn syrup
  • – 2 tsp vanilla extract
  • – Extra chocolate chips for garnish

Instructions

  1. Fudgy brownie cake
  2. Preheat oven to 175°C (345°F). Grease two 7” or 8” round cake pans with butter or oil and line the bottoms with parchment paper.
  3. Melt butter in a saucepan or in a microwave (stirring constantly) until completely melted. Let cool to room temperature. 1 ¾ cup butter
  4. Sift together flour, baking soda, salt, and cocoa powder. Set aside. 2 cups all purpose flour,¼ teaspoon baking soda,½ teaspoon salt,1 cup natural cocoa powder
  5. In a separate bowl, whisk sugars, eggs, and vanilla extract vigorously until very smooth and light in colour. 1 ¾ cups brown sugar,¼ cup granulated sugar,5 large eggs,1 teaspoon pure vanilla extract
  6. Whisk the melted butter into the eggs until smooth.
  7. Fold the flour and chocolate chips into the butter and egg mixture. 1 cup chocolate chips
  8. Pour into prepared cake tins and bake for 25-30 minutes. They should still be jiggly in the center. Remove from oven and let cool completely to room temperature. They will sink in the middles a bit.
  9. To remove the cake from the pans, run a knife or spatula around the edges and flip the cake pan over. The cake should fall out in one piece. Peel the parchment paper off the back.
  10. Beat softened butter until very fluffy and light in colour. This will take at least 5 minutes. Add vanilla and beat until incorporated. 2 cups butter,1 teaspoon pure vanilla extract
  11. Add the sweetened condensed milk gradually to the butter and beat in between each addition until smooth. 1 can sweetened condensed milk
  12. Fold the buttercream with a spatula to remove any large air pockets.
  13. Set aside ½ cup of buttercream for piping the border of the cake (optional).
  14. Add ¼ cup mini chocolate chips and half of the edible cookie dough (recipe link in notes) into the buttercream and mix just until barely incorporated. You want there to still be chunks. 1 ½ cup mini chocolate chips,1 batch edible brown butter cookie dough
  15. Spread a small dollop of buttercream on a cake board or cake stand. Place a cake layer on top. Don’t trim the edges even: the sunken middle will make the perfect place for the cookie dough.
  16. Spread the second half of the batch of cookie dough on the cake layer. Add a good layer of cookie dough frosting on top and smooth so that it is even.
  17. Add the second cake layer, this time bottom side up. Press down firmly. Spread the rest of the cookie dough buttercream over the top and sides of the cake. Smooth out as best as possible. Press the rest of the mini chocolate chips onto the sides of the cake.
  18. Pipe a border of the buttercream set aside (without cookie dough) on the top edge of the cake.
  19. Decorate the top of the cake with more cookie dough (optional). Slice and serve! ½ batch extra brown butter edible cookie dough to scoop extra on top

Find it online: https://thecookingjournal.com/cookie-dough-brownie-cake-2/