Introduction
The Cookie Dough Brownie Cake is the ultimate indulgent dessert, perfect for birthdays, celebrations, or simply when you want to treat yourself. This decadent three-layer brownie cake is not only rich and chocolatey, but it’s also filled with a delicious cookie dough frosting and topped with a luscious chocolate ganache. Whether you’re a brownie lover or a cookie enthusiast, this cake brings the best of both worlds together in a stunning and mouthwatering presentation.
Detailed Ingredients with measures
For the Brownie Cake:
– 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
For the Cookie Dough Filling:
– 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
For the Ganache Frosting:
– 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
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (including cooling and chilling)
Yield: Serves 12-16
Creating this Cookie Dough Brownie Cake will elevate your dessert game and impress your guests with its rich flavors and beautiful layers. Enjoy every bite of this truly heavenly cake!
Detailed Directions and Instructions
1. Brownie Cake
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round baking pans with cooking spray and parchment paper.
In a large bowl, combine the sugar and vegetable oil, stirring with a large wooden spoon until fully combined.
Add the eggs one at a time, ensuring to mix each egg completely before adding the next. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three batches, stirring just until fully incorporated after each addition. Be cautious not to overmix.
Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the cakes cool completely in the pans before removing.
2. Cookie Dough Filling
In a large bowl or stand mixer, beat the butter and brown sugar together until light and fluffy.
Gradually beat in the confectioners’ sugar.
Mix in the flour and salt, followed by the milk and vanilla extract. Beat until the mixture is light and fluffy.
3. Ganache Frosting
In a medium bowl, heat the heavy whipping cream in the microwave until hot but not boiling, about 45 seconds.
Pour the chopped chocolate or chocolate chips into the hot cream. Let it sit for 30 seconds, then stir gently with a spatula until the chocolate melts and the mixture is smooth.
Add the corn syrup and vanilla extract, stirring until well combined. Set aside while assembling the cake.
4. Assembly
Place one brownie layer on a serving platter. Spread about 1 cup of cookie dough filling over the top.
Add the second brownie layer on top and press down slightly to secure. Spread another 1 cup of filling on top.
Add the final brownie layer on top, pressing down slightly to secure the cake. Refrigerate for 10 minutes to firm up the filling.
Remove the cake from the refrigerator and pour about 1/2 cup of the ganache over the top. Use an offset spatula to gently spread it to the edges, allowing some ganache to drip down the sides. Add more ganache as needed for desired coverage.
Return the cake to the refrigerator for 20 minutes to set the ganache.
Pipe the remaining cookie dough frosting around the edges of the cake using a piping bag with a star tip. Sprinkle with extra chocolate chips and drizzle any leftover ganache on top.
Notes
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing
This cake can be frozen for up to 2 months. Wrap the individual layers tightly in plastic wrap before freezing. To thaw, place in the refrigerator overnight.
Serving Suggestions
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips
Make sure all your ingredients are at room temperature for the best texture. Ensure not to overmix the brownie batter to keep it fudgy.
