My sister has the knack of choosing the best birthday cakes. When we were children for about three years running she had the same witch-shaped cake. I think the only reason she stopped asking for it was because Mum refused to cut tiny little stars out of liquorice all-sorts again. A few years ago we celebrated her 21st with a Barbie-themed roller-skating party and the cake was a correspondingly sweet towering confection of coconut cake and coconut meringue frosting with white chocolate butterflies in homage to Malibu Barbie. It’s safe to say that this woman knows cake.
When it came to choosing a cake to make a cake for her this year she saw a photo on Facebook that combined her two favourite things: brownies and cookie dough. It looks complicated, but each of the elements is simple to make. Don’t get overwhelmed when you see the long list of ingredients. In total, this cake only took a few hours, and that was because I had to wait for the brownies to cool. The art comes in putting it all together and working on your presentation flourish.
This Chocolate Brownie Cookie Dough Layer Cake is a diet buster for sure. The brownies alone contain a bar of chocolate and chocolate chips. But there are times in life when you need to celebrate, let loose and indulge in the best things in life, like the company of family and friends, singing and dancing to old time favourites, and eating a big piece of Chocolate Brownie Cookie Dough Layer Cake. This cake, to me, signifies so much more than just celebration. This cake is gluten free, which meant that everyone in my family could join in on the celebration. That is the real purpose of Thoroughly Nourished Life. My mission here is to create a mix of healthy, every day foods, and treats that bring people together.
The brownie layers are adapted from my Melt and Mix Chocolate Brownies and the cookie dough is adapted from my Gluten Free Chocolate Chip Cookies. The coconut flour makes a real difference to the taste and texture of the raw cookie dough. Rather than making it taste coconutty it lends a creamy backdrop and enhances the vanilla. Using all buckwheat like the baked cookies do would have made the raw dough too sour for most palates. By all accounts all the elements came together well. There certainly wasn’t much left after we had finished!
Chocolate Brownie Cookie Dough Layer Cake
Serves 16 | Gluten Free
For the brownie layers
- 240 grams dark (60-70%) chocolate, roughly chopped
- 200 grams butter, cubed
- 1 ½ cups caster sugar
- 60 grams buckwheat flour
- 65 grams almond meal
- 65 grams brown rice flour
- 2/3 cup cocoa powder
- 2 teaspoon baking powder
- 2 teaspoons vanilla essence
- 4 large eggs
- 1 cup white chocolate chips
- Preheat oven to 160C (320F) and line three 8-inch round baking tins with baking paper.
- In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
- Remove pan from heat and stir in all remaining ingredients.
- Pour brownie batter into prepared pans.
- Bake until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it. This should take about 20-25 minutes.
- Cool completely before assembling the cake. These layers can be made the day before and kept well wrapped at room temperature.
For the cookie dough layers
- 225 grams butter, softened
- 200 grams brown sugar
- 100 grams caster sugar
- 1 tablespoon vanilla extract
- 1/3 cup milk
- 75 grams coconut flour
- 100 grams buckwheat flour
- 125 grams white rice flour
- 100 grams brown rice flour
- 1 ½ cups milk chocolate chips
- In a medium sized bowl beat together butter, sugars, and vanilla extract with a handheld mixer until light and fluffy.
- Beat in milk.
- In a separate bowl, whisk together coconut flour, buckwheat flour, white rice flour, and brown rice flour.
- Add flour to batter and beat until well combined.
- Add milk chocolate chips and beat until distributed.
- 75 grams butter, softened
- 1/3 cup cocoa powder
- ¼ cup milk
- 2-3 cups icing sugar
Place all ingredients into a medium bowl and beat with a handheld mixer until light and fluffy.
To Assemble Cake:
- Place one layer of brownie cake onto large cake or cake stand being used for serving.
- Spread half the cookie dough mixture onto brownie cake. Spread mixture nearly to the edges.
- Place second layer of brownie cake on top of cookie dough.
- Spread remaining cookie dough on top of second brownie layer.
- Top with remaining brownie layer.
- Fit a piping bag with a medium star tip. Fill with chocolate buttercream. Decorate the top of the cake.
- Chill for at least 3 hours. Cake is best served the day it is made.
- Run boiling water over a serrated-edge knife and use this to cut the cake.
- Serve, with whipped cream if you feel extra indulgent.