3-in-1 sugar rush!

So about a month ago, I had an idea of a cake that was really mouth-watering. To me, at least. And since then I have been planning, researching, experimenting before coming up with an ultimate recipe that will impress, de-stress and be a success.

The recipe is a combination of 3 recipes. It sounds like a hassle, and honestly it kind of is to me. But with a good management of time and dovetailing, you won’t  find it too much of a hassle. It took me a total of 5 hours from start to finish including the setting of cakes and decorating it. Sounds like a lot of time but it might be because I made two 6″ cakes an had a couple of screw ups during the process. But from my mistakes I am able to share a better recipe. But the end product is going to be so worth it, the contrasting textures of each layers that just come together nicely in your mouth is so so satisfying. Without further a do, (brace yourselves, its going to be a long list of recipes and how-to’s) here is the recipe for a Cookie dough vanilla and fudge brownie cake.

Ingredients:

Brownie mix:
200g caster sugar
185g soft butter
190g dark coverture chocolate
1 teaspoon vanilla extract
3 large eggs
110g plain flour

Vanilla cake mix:
200g sugar
120g butter
2 eggs
1 teaspoon vanilla extract
180g self-rising flour
½ cup milk

Cookie dough:
170g butter, melted
165g light brown sugar
3 tablespoons caster sugar
¼ cup milk
1 teaspoon vanilla extract
Chocolate chips (desired amount)

Decorating:

500ml whipping cream
150g dark chocolate (to melt)

Method:

1. Begin with the brownie mix by melting the chocolate, butter and sugar in a big bowl over a double boiler.
2. Once mixture is well incorporated, fold in the flour and the eggs once the temperature has cooled slightly(to prevent scrambling)
3. Bake in a preheated oven at 180°C for 30 minutes or until a toothpick inserted comes out clean.
4. In a mixer, cream butter and sugar for the vanilla cake until light and fluffy.
5. Add eggs one at a time and add in vanilla extract.
6. Add in flour in separate additions and beat on low.
7.  Slowly pour in milk while mixer is on low speed until it reaches a wet batter consistency
8. Bake in the oven at the same temperature.
9. For the cookie dough: In a large bowl, add melted butter and vanilla to sugar and stir well, add in flour and milk until it reaches a desired cookie dough consistency.
10. Allow cakes to completely chill.
11. In the same pan used to bake the cakes, layer cling wrap in the pan and press cookie dough down in to the pan and chill in the fridge.
12. In the meantime, whip up the whip cream until stiff peak and spoon in to
13. Once all cakes and cookie dough are chilled, pipe a layer of whipped cream on and lightly spread out lightly.
14. Stack the cooled layer over the cookie dough that is still in its pan and pipe a layer of whipped cream again.
15. Stack over the brownie and gently press down and let it set in the fridge or freezer for an hour at least.
16. Once set, cover cake pan with a cake board and overturn.
17. Gently remove cake pan and cling wrap and chill in freezer for a further 15 minutes.
18. Frost exterior with whipped cream and pour over melted chocolate(allow it to drip by the sides)

Finally, allow the cake to rest and chill in the fridge for at least 2 hours before serving! Good luck on this amazing cake and enjoy, ciao!