Description
A rich and delicious dessert combining chocolate brownies with a sweet cookie dough filling and topped with a smooth ganache.
Ingredients
Scale
- 1 1/2 cups vegetable oil
- 3 cups sugar
- 3 tsp vanilla extract
- 6 eggs
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3 sticks unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3 1/2 cups confectioners’ sugar
- 1 cup all-purpose flour
- 3/4 tsp salt
- 3 tbsp milk
- 2 1/2 tsp vanilla extract
- 4 oz semi-sweet chocolate, finely chopped (or chocolate chips)
- 1/2 cup heavy whipping cream
- 1/4 cup light corn syrup
- 2 tsp vanilla extract
- Extra chocolate chips (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
- In a large bowl, combine sugar and vegetable oil. Stir until fully combined. Add eggs one at a time, mixing each in completely. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring just until mixed.
- Divide the batter evenly among the prepared pans and bake for 20-25 minutes. Let the cakes cool completely in the pans.
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Gradually add confectioners’ sugar, then mix in flour and salt. Add milk and vanilla extract. Beat until fluffy.
- In a medium bowl, heat heavy whipping cream until hot. Pour chopped chocolate into the hot cream, let sit for 30 seconds, then stir until smooth. Stir in corn syrup and vanilla.
- Assemble the cake by placing one brownie layer on a platter, spreading 1 cup of cookie dough filling on top. Add the second brownie layer, press down slightly, and spread another cup of filling. Add the final brownie layer.
- Refrigerate the cake for 10 minutes to firm up the filling. Pour about 1/2 cup of ganache over the top, spreading to the edges. Return to the fridge for 20 minutes to set the ganache. Pipe remaining cookie dough frosting around the edges and sprinkle with extra chocolate chips.
Notes
Store leftover cake in an airtight container in the fridge for 3-4 days, or freeze individual slices.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cake, dessert, brownie, cookie dough, chocolate