Hi Bold Bakers! If you love cookies and brownies, I have the ultimate cake for you! I’ll show you how to make a Chocolate Brownie Layer Cake with Cookie Dough Frosting. It is definitely BIG & BOLD!
If you love brownies, then you’ll have to try these recipes:
- Gemma’s Best-Ever Brownies
- Microwave Mug Brownie
- No Bake Brownie Cheesecake
- 3 Ingredient Nutella Brownie in a Mug
- Chocolate Brownie Cookies
- Brownie Recipe
- 1 ¾ cups (9oz/265g) all-purpose flour
- 1 ½ teaspoon salt
- 3 tablespoons dark unsweetened cocoa powder
- 16 ½ oz (465g) dark chocolate, coarsely chopped
- 1 ½ cup (12oz/337g) unsalted butter
- 2 ¼ cups (18oz/ 510g) granulated sugar
- ¾ cups (6oz/168g) packed light brown sugar
- 7 eggs at room temperature
- 3 tsp vanilla extract
- Cookie Dough Frosting Recipe
- 1 cup (8 oz/225g) cream cheese, softened
- 10 Tbsp (5oz/150g) butter, softened
- 1 ⅓ cup brown sugar
- 2 tsp. vanilla
- 4 Tbsp. milk , more if needed to reach desired consistency
- 1 cup flour
- 6 cups powdered sugar , more if needed to reach desired consistency
- 1 ⅓ cup mini chocolate chips
- 8 oz/225g bittersweet chocolate ( 72 %)
- 1 cup heavy cream
- To make the Brownies: Preheat the oven to 350oF (180oC). Butter and line a 9” springform or cake tin.
- Put the chocolate and butter in a large bowl and set it over a saucepan of simmering water or place in the microwave. Stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little.
- Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sift the flour, salt and cocoa over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into your lined and buttered. Bake in the center of the oven on a tray for 1 hour 20 minutes. This is a very heavy brownie and does need quite some time to cook.
- There should be still a jiggle in the center of the cake, that says it fudgy in the middle.
- Let the brownies cool completely before cutting. It can be made up to 2 days in advance or it can be frozen beforehand also.
- To make the cookie dough frosting: Cream softened cream cheese and butter together in a large bowl.
- Add brown sugar and vanilla and evenly beat together.
- Add powdered sugar and whisk to evenly incorporate until smooth. (If you need to add a little milk to thin it, feel free to do so. I prefer my frosting thick so I never needed to)
- Next add in the milk, flour and mini chocolate chips.
- Wrap the frosting and set it in the fridge for about 15 minutes. It thickens up pretty nicely and make it easier to work with.
- You can also make it up to 2 days in advance and lake it out of the fridge 45 minutes before you want to use it to soften.
- To make the ganache: Heat the cream in a heavy bottom saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.
- Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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