October 10, 2012

Fudge Brownie & Cookie Dough Cake

This is one of those recipes that is so decadent you don't want to tempt fate by having it in your house. So I made it for a work potluck and only left two slices for me and my hubby. I found this creation on Raspberri Cupcake, and it turned out well.

I adore the frosting and could eat it by the spoonful. Notice I said "could" not "I ate it by the spoonful." The brownies weren't my favorite brownie recipe to date, and my cake ended up a bit dry. I'm not sure if that's because I toted our slices home from the potluck or if the cake was a touch dry. Still, no complaints from my workplace.


Fudge Brownie & Cookie Dough Cake
Cake
1 stick butter, softened
1 3/4 cups cake flour 
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
3 large eggs, room temperature
1 tsp. vanilla
2/3 cup buttermilk, room temperature
1/4 cup + 2 Tbsp. boiling water
1/4 cup + 1 Tbsp. Dutch-process cocoa powder
Cookie Dough Frosting
2 sticks butter, softened
2/3 cup light brown sugar, packed
2 1/2 cups powdered sugar, sifted
2/3 cup flour
1/2 tsp. salt
2 Tbsp. milk
2 tsp. vanilla
1 cup mini chocolate chips
Brownies
7 oz. dark chocolate, coarsely chopped
1 3/4 sticks butter, chopped
3 eggs, room temperature
2 egg yolks, room temperature
3/4 cup + 2 Tbsp. sugar
3/4 cup flour
1/3 cup cocoa powder

Prepare the brownies first (can be done a day ahead). Preheat oven to 320°F. Brush a 9 x 9 pan with melted butter. Line with non-stick baking paper, allowing sides to overhang. Melt the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch water), stirring regularly. Whisk the eggs and egg yolks together until combined. Allow the chocolate mixture to cool slightly before adding the egg mixture. If the chocolate mixture is too hot, the egg may start to cook and scramble. Stir to combine.

Combine the sugar and flour in a large bowl. Sift in the cocoa powder. Add the chocolate mixture, and stir until just combined. Pour into the prepared pan, and smooth the surface. Bake in oven for 45 to50 minutes or until crumbs cling to a skewer inserted into the center. Don't overbake your brownies, or they can dry out. Cool in pan, and then store in an airtight container for at least 6 hours or overnight. This helps the brownie to set.

Bake the cake next. Preheat oven to 350°F. Grease and line the base of two round cake pans with baking paper. Sift flour, baking powder and salt into a bowl, and use a whisk to combine. Set aside. Place butter and sugar in a large mixing bowl, and beat on high with an electric mixer until light and fluffy. With the mixer on medium speed, add eggs one at a time until combined, scraping down the sides of a bowl with a spatula when needed. Add vanilla, and beat again until combined. Add flour mixture in two 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 and boiling water, whisking until it is smooth. Gently mix into the separated bowl of cake batter until combined. Spoon half the vanilla batter and half the chocolate 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 simulate a checkerboard. Run a table knife through the batter in each tin to create a swirl effect. Bake for 25 to 30 minutes or until a skewer inserted into the centre of each cake comes out clean. Cool in pans for 10 minutes and then remove from tin and cool completely on a wire rack. Cakes can be made the night before assembly, wrapped in clingfilm and chilled.

Prepare the frosting by beating together the butter and brown sugar in a large mixing bowl with an electric mixer on high. Mix in the powdered sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. Stir in chocolate chips until evenly mixed. Place one cake layer on a cake stand and cover the top of the cake with a layer of the frosting, smoothing with a spatula. Sandwich second cake layer on top. Cover entire cake with the remaining frosting, smoothing with the spatula. Cut brownies into small squares and pile on top of cake (you don't have to use all of them). For extra pizzass, melt 1/2 cup of chocolate chips and drizzle over the top of the brownie pile. Serve immediately or store in an airtight container. Serves a lot!

2 comments:

Rachel Freidhof said...

Was going to do a trial run on this tomorrow before the party on Saturday but alas I have no butter milk and what is "Dutch process " cocoa powder compared to regular?

Kerry said...

I almost always shortcut buttermilk by just sitting my milk with a bit of vinegar. Sub in about 1-2 Tbsp. vinegar per cup of milk, and let stand about 5 minutes before using. Dutch-processed cocoa powder is alkalized and redacted differently to baking soda vs. baking powder. With how this is written using baking powder, I think you'll be fine subbing regular cocoa.