Chocolate Brownie Cake with Cookie Dough Filling with Fudge Frosting
A fudgy chocolate brownie cake filled with edible cookie dough filling and frosted with a chocolate fudge buttercream
Servings: 16 slices
Calories: 848kcal
Equipment
- 3 x 8 inch cake tins
Ingredients
Chocolate Cake
- 112 grams cocoa powder 1 ¼ cup
- 330 grams flour 2 ¾ cups
- 360 ml boiling water 1 ½ cup
- 180 ml vegetable oil 1 cup
- 3 eggs
- 2 teaspoon vanilla extract
- 500 grams sugar 2 ½ cups
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 3 teaspoon baking soda
- 360 ml buttermilk 1 ½ cups
Cooke Dough Filling
- 330 grams butter, room temperature 1 ½ cups
- 225 grams light brown sugar 1 cup + 1 tbsp
- 225 grams sugar 1 cup + 1 tbsp
- 1 ½ teaspoon salt
- 2 teaspoon vanilla extract
- 292 grams flour, heat treated 2 ¼ cups
- 262 grams chocolate chips 1 ½ cups
- 3 tablespoon milk or heavy cream
- pinch nutmeg
Fudge Frosting
- 270 grams powdered sugar 2 ⅕ cups
- 170 grams butter, room temperature 1 ½ sticks
- 4-5 tablespoon heavy cream
- 2 teaspoon kosher salt
- 30 grams cocoa powder ¼ cup
- 82 grams melted chocolate 3 ounces
- 2 teaspoon vanilla extract
Instructions
Make Cake
- Preheat oven to 350°F/175°C. Grease 3 8-inch cake pans with butter, then line the bottoms with parchment paper.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer, using the paddle attachment. Set aside. In a large jug, combine the buttermilk, oil, eggs and vanilla.
- While the mixer is on low speed, slowly pour in the wet ingredients. While mixer is till running, slowly add the boiling water and mix. Your batter will be very thin.
- Pour the batter into the prepared pans (about 22 ounces/600 grams per pan). Bake for 35-40 minutes, until a toothpick comes out clean when inserted.
- Allow the cakes to cool completely
Make Cookie Dough
- In a stand mixer with the whisk attachment, add butter and sugars, beat until fluffy and pale, about 2-3 minutes. Add the vanilla and mix again.
- Reduce the speed and slowly add in the flour, nutmeg and salt. Mix until just combined. Add in the milk/heavy cream a tablespoon at a time until you have your desired consistency. Fold in your chocolate chips.
- Divide the dough in two and shape into 8 inch circles. Wrap in clingfilm and keep in the fridge until ready to use.
Make Fudge Frosting
- In a stand mixer with the whisk attachment, beat the butter, powdered sugar, cocoa powder and salt together. Start on low and then increase the speed to stop the dry ingredients from flying out. Beat until fluffy, it will start off looking sandy but will come together. Pour in the melted chocolate, heavy cream and vanilla and beat for another minute.
- If the frosting isn't as spreadable as you would like, add more heavy cream a tablespoon at a time.
Notes
- Heat treat your flour: preheat your oven to 350 F/ 175 C and spread the flour for the cookie dough evenly on a baking sheet. Bake for 5-10 minutes. Cool completely.
- It's best to use the frosting immediately rather than storing in the fridge before assembling the cake.
Nutrition
Calories: 848kcal | Carbohydrates: 116g | Protein: 8g | Fat: 43g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1170mg | Potassium: 270mg | Fiber: 4g | Sugar: 80g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 4mg
