Great Products & Free Worldwide Shipping Now 🌎 ✈

Cookie Dough And Brownie Layer Cake – The Perfect Chocolate Birthday Cake

Imagine fudgy layers of choc chip cookie dough and dense chocolatey brownies all made into one cake with chocolate ganache. I’ve just described this cake! This cake is fun, easy to make and if you’re into dense and fudgy cakes that really hit that chocolate and cookie dough spot, then this is the cake for you!

I love how fudgy this cake is. And those chocolate ganache swirls on top with maraschino cherries are so retro!

Ok, let’s start with the cookie dough layer. It’s safe to eat because it has no egg in it and the flour is baked which makes it extra safe to eat.

The brownie layer is so yum! It’s dense, chocolatey and so easy to make and bake.

The ganache is silky smooth, and bring everything together to make it an ultra indulgent dessert!

 

SMALL TIPS

  • Make sure you don’t skip the baking the flour step! It makes eating the cookie dough safe to eat.
  • Before putting the layers together, make sure you line the bottom and sides of the cake with plastic wrap. A lot of it. It’ll make taking the cake out of the tin easier. Alternatively, you can use a springform pan to make the cake.

INGREDIENTS

BROWNIES

  • 3/4 tsp baking powder
  • 3 tsp vanilla extract
  • 6 eggs
  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 3 cups sugar
  • 1 1/2 cup vegetable oil
  • 1 cup cocoa (I use Hershey’s Special Dark)

COOKIE DOUGH

  • 1 cup sugar
  • 3/4 cup chocolate chips
  • two 15.25 oz boxes funfetti dry cake mix, heat treated
  • 4–5 tsp sprinkles
  • 1 1/2 tsp vanilla
  • 3–4 tbsp milk
  • 3/4 cup white chocolate chips
  • 1 1/2 cup butter, softened
  • 1 1/3 cups flour, heat treated

CHOCOLATE GANACHE

  • 1 cup heavy whipping cream, divided
  • 12 oz semi-sweet chocolate chips, divided

CHOCOLATE FROSTING

  • 1/4 cup shortening
  • 2 cups powdered sugar
  • sprinkles, for topping, if desired
  • 1/4 cup butter
  • 1 tbsp water or milk
  • 1/4 cup cocoa

INSTRUCTIONS

FOR THE COOKIE DOUGH

  1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
  2. Mix in vanilla extract.
  3. With the mixer on low speed, add one entire box of dry cake mix, plus 1 1/2 cups from a second box of cake mix and mix until combined.
  4. Add 1 cup flour and mix until combined.
  5. Add milk and up to an additional 1/3 cup of flour to preferred thickness.
  6. Stir in sprinkles and chocolate chips. Dough will be thick. Set aside.

FOR THE BROWNIES

  1. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides.
  2. Preheat oven to 350 degrees F.
  3. Mix the oil, sugar and vanilla extract together.
  4. Add eggs and mix until well combined.
  5. In another bowl, mix flour, cocoa, baking powder and salt.
  6. Slowly add dry ingredients to the egg mixture until well combined.
  7. Pour the batter evenly into the three pans and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
  9. Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.
  10. While brownies cool, make cookie dough.

TO ASSEMBLE

  1. Place half of chocolate chips in a metal bowl.
  2. Microwave half of the heavy cream until it starts to boil.
  3. Remove from microwave and pour over chocolate chips.
  4. Cover bowl with saran wrap for 5-7 minutes.
  5. Whisk chocolate and cream until smooth.
  6. Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan.
  7. Place the first brownie into the bottom of the pan.
  8. Add about 3 tbsp of chocolate ganache on top of the brownie and spread into a thin layer so that the cookie dough stick to the brownie.
  9. Put half of the cookie dough into the pan and spread evenly on top of the brownie.
  10. Remove the first two layers from the cake pan and place on it’s serving dish.
  11. Repeat steps 5-8 with the second brownie and remaining cookie dough. Then remove from pan.
  12. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer from the first section of cake and spread thinly.
  13. Place the second section of cake onto the first.
  14. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer on top (the fourth layer) and spread thinly.
  15. Top with remaining brownie. Press sprinkles into sides of cookie dough, if desired.

DECORATION TIME!

  1. Place remaining chocolate chips in a metal bowl.
  2. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  3. Cover bowl with saran wrap for 5-7 minutes.
  4. Whisk chocolate and cream until smooth.
  5. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.
  6. Place cake in refrigerator and make the chocolate icing.
  7. To make the icing, beat the shortening and butter together until smooth.
  8. Slowly add the powdered sugar and cocoa and mix until smooth.
  9. Add water or milk and mix until smooth.
  10. Remove cake from fridge, and pipe icing onto the top edge of the cake. Top with sprinkles.

Related Posts

Liquid error: Could not find asset snippets/clicdroit.liquid