When I made this cake, I knew it was going to be an instant hit. Imagine this-fudge brownies and cookie dough in one amazing cake dessert. Those two are classic desserts that we always love baking for our families. Put them together in one cake dessert and you know you’re going to make people happy. Just a warning about this dessert recipe though: it is truly addicting! One taste of this cake and you know you will never go back. This is temptation personified in a cake.
See what our friends from Whisk Kid have to say about this recipe:
“This is the kind of take that makes you frenemies. They’re gonna love you, but man… They’re going to hate you too. The cookie dough buttercream is one of the most evil genius’s kitchen recipes I’ve ever come across. Don’t be afraid of the flour in it; it adds that characteristic grittiness to the cookie dough experience.”
This is one of the most amazing cakes ever. The combination of brownies and cookie dough is just too tempting to resist. Although… do you actually want to resist?
Ingredients
Fudge Brownies via Taste
200g (7oz) Ghirardelli good quality dark chocolate, coarsely chopped
200g (1.75 sticks) Land O Lakes butter, chopped
200g (about 1 cup minus 2 tbsp) caster sugar
115g (3/4 cup) Gold Medal plain flour
35g (1/3 cup) Hershey’s cocoa powder
3 Eggland’s eggs at room temp
2 egg yolks from Eggland’s eggs at room temp
Mocha Marble Cake via Raspberri Cupcakes
1/2 c (115g) Land O Lakes butter, room temp
1 3/4 c (300g) King Arthur cake flour
2 tsp Clabber Girl baking powder
1/2 tsp Morton salt
1 c (225g) Domino sugar
3 Eggland’s eggs, room temp
1 tsp McCormick vanilla
2/3 c Borden buttermilk, room temp
1/4 c + 2 tbsp boiling water
1/4 c + 1 tbsp Hershey’s Dutch-process cocoa powder
1/4 tsp instant espresso
Chocolate Chip Cookie Dough Buttercream via Annie’s Eats
1 c + 2 Tbsp (250g) Land O Lakes butter, room temp
2/3 c Domino light brown sugar, packed
2 1/2 c (315g) Domino confectioners’ sugar, sifted
2/3 c (85g) Gold Medal flour
1/2 tsp Morton salt
2 tbsp Borden milk
2 tsp McCormick vanilla extract
1 c (200g) Toll House mini chocolate chips or finely chopped pieces of milk chocolate
Instructions
For the fudge brownies:
Preheat your oven to 325F (160C). Oil and line an 8″ x 8″ tin, leaving overhang, and set aside.
Bring a saucepan full of water to a simmer on your stove. Place the chocolate and butter in a glass or metal bowl and set over the pan of simmering water being careful not to touch the bowl to the water. Stir frequently to encourage even melting. Remove from heat when completely melted.
While you wait for the mixture to cool, sift together the sugar, flour, and cocoa powder in a small bowl. Set aside.
In a separate bowl, whisk the eggs and egg yolks until thoroughly combined. Allow the chocolate mixture to cool to just warm, then stir in the eggs. Don’t add too early or the eggs will cook. Add the dry ingredients and fold with a rubber spatula until just combined. Pour into the prepared pan and smooth the batter. Bake for 45-50 minutes, or until crumbs cling to a skewer inserted into the center. Cool completely in the pan, then store in an airtight container for at least 6 hours to help the brownies set.
For the mocha cake:
Preheat the oven to 350F. Oil and line two 7″ cake pans. Set aside.
Sift together the flour, baking powder and salt into a bowl. Set aside.
Place the butter and sugar in a large mixing bowl and cream together until very light and fluffy, about five minutes, scraping the bowl every once in awhile. With the mixer on medium speed, add eggs one at a time until combined, scraping down the sides and bottom of a the bowl after each addition. Add the vanilla and beat to incorporate, then scrape down the bowl. Add the flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Place 1/3 of the mixture in a separate bowl.
In a small bowl, mix the cocoa, boiling water and instant espresso until smooth. Gently fold into the separated 1/3 of cake batter until combined. Spoon half the vanilla batter and half the mocha batter into the prepared cake tin, and the other half of each batter into the other prepared tin, alternating spoonfuls of vanilla and mocha to encourage blending. Run a table knife through the batter in each tin to create a swirl effect. Bake for 25-30 minutes or until a skewer inserted into the center of each cake comes out clean. Cool in the pans on a rack for 10 minutes, Then invert onto plastic wrap, wrap tightly, and refrigerate until cooled, 2-3 hours.
For the buttercream:
Beat together the butter and brown sugar on high until lightened. Add the icing sugar and mix until smooth. Blend in the flour and salt, then add the milk and vanilla, mixing to smooth. Fold in the chocolate chips.
How to assemble:
Split each of the chilled cakes in half horizontally. Fill the cake with buttercream and use the remaining buttercream on the sides. Slice the brownies into 1″ cubes and pile on top (you don’t have to use them all – save some for ice cream and snacking too, of course!).
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Quick Tip: You can serve this with a cup of coffee or tea.
Thanks again to Whisk Kid for this amazing recipe.
