Turning 16 deserves a special cake!
Actually, it garnered two cakes! Ice cream cake is a birthday must have in our house for the kids’ birthdays, but we were getting together with friends to celebrate and needed a more portable cake. So Alexandra got two cakes!
Brownie Cookie Dough Cake
For the Brownie:
- 1 1/2 cup vegetable oil
- 3 cups sugar
- 3 tsp vanilla extract
- 6 eggs
- 1 1/2 cup flour
- 1 cup cocoa powder
- 3/4 tsp baking powder
- dash of salt
For the Cookie Dough:
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 2½ teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups all purpose flour
- 3 tablespoons milk, plus more if needed
- 1 cup miniature chocolate chips
For the chocolate ganache:
- 1 bag (10 oz) Dark Chocolate Chips (I used Nestle)
- 1 cup heavy whipping cream
For the Cream filling/frosting:
- 1½ cups heavy whipping cream
- 8 oz. Cream Cheese-softened
- ¾ cup powdered sugar
- 1/2 cup of mini chocolate chips
- mini chocolate chip cookies
For the Brownie cake:
- Preheat oven to 350 degrees
- Grease (3) 8″ cake pans, sides and bottom then line bottom only with parchment paper.
- Whisk together flour, cocoa, baking powder and salt in a medium bowl.
- In a large bowl mix together the oil, sugar and vanilla extract.
- Add eggs and mix until well combined.
- Slowly add the flour mixture to the egg mixture until well combined.
- Pour the batter evenly into the three pans and spread evenly.
- Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
- Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.
- While brownies bake, make cookie dough.
For the Cookie Dough:
- In a large bowl using a hand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
- Slowly beat in flour until just combined. Add milk one tablespoon at at time and beat until dough starts to come together. Stir in the miniature chocolate chips with rubber spatula.
- Place into (2) 8″ cake pans greased and lined with parchment paper, leave an overhang for easy removal.
For the Chocolate Ganache:
- Place chocolate chips in a bowl that has a cover.
- Bring heavy cream to a simmer on the stove top, stirring occasionally. Just asoon as you see a simmer(a simmer is when little bubbles appear on the edges) remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
- Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes.
- Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvet ganache right before your eyes and you’ll get excited.
- Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake(it should coat a spoon nicely when ready for cake coverage – set your timer!).
- Spoon and smooth over the cookie dough, almost to the edge (still in pans).
- Refrigerate until ready to assemble.
For the Cream Filling/Frosting:
- In a large mixing bowl mix heavy whipping cream just until firm peaks form(if you beat too long it will become overdone and look like butter).
- In another mixing bowl beat cream cheese and sugar until it’s smooth.
- Fold cream cheese mixture into whipped cream.
- Place in refrigerator until ready to use.
To assemble the cake:
- Place one of the brownie layers on a cake plate.
- Remove a cookie dough/ganache layer and place on top.
- Pipe or spread a layer of filling.
- Place second brownie layer.
- Place the other cookie dough/ganache layer.
- Top with more filling.
- Put the last brownie layer.
- Pipe decorative filling/frosting on top.
- Top with mini chocolate chip cookies, and sprinkle with mini chocolate chips.
While this may appear to be a lot of steps, it really isn’t. If you have (5) 8″ cake pans it will cut your time down by a ton!
I baked it all one day. I put the brownie layers in a plastic container with a cover separated by parchment paper, and kept the cookie dough/ganache layers in the refrigerator.
The next day I made the filling and assembled the cake.
However, I did think the cake tasted best on the second day fully assembled, though the family noticed no difference 🙂