yield: 14-16 SLICES
INGREDIENTS:
CHOCOLATE CHIP COOKIE CAKE
- 3/4 cup (169g) unsalted butter, room temperature
- 3/4 cup (108g) brown sugar
- 1/4 cup (52g) sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups (260g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups semi-sweet chocolate chips
BROWNIE
- 1/2 cup (112g) unsalted butter
- 6 oz chopped quality semi sweet chocolate
- 1 1/4 cups (259g) sugar
- 1 1/2 tsp vanilla extract
- 3 large eggs
- 3/4 cup (98g) flour
- 2 tbsp natural unsweetened cocoa
- 1/4 tsp salt
OREO CAKE
- 1 2/3 cups (217g) all purpose flour
- 1 cup (207g) sugar
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3 egg whites, room temperature
- 1/2 cup (115g) sour cream, room temperature
- 1/2 cup (120ml) milk, room temperature
- 2 tsp vanilla extract
- 3/4 cup (168g) unsalted butter, melted and slightly cooled
- 1/2 cup (61g) oreo crumbs
- 6 Oreos, chopped
CHOCOLATE BUTTERCREAM
- 1 1/2 cups (336g) butter
- 1 1/4 cups (237g) shortening
- 9 3/4 cups (1121g) powdered sugar
- 2 tsp vanilla extract
- 1 1/4 cup (123g) natural unsweetened cocoa powder
- 5-6 tbsp (60-75ml) water/milk
ADDITIONAL
- 10 Oreos, crushed
- 4 oz semi sweet chocolate chips
- 5 tbsp (75ml) heavy whipping cream
- Chocolate chip cookies, for decorating
- Oreos, for decorating
DIRECTIONS:
TO MAKE THE COOKIE CAKE:
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- Cream butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix in egg and vanilla extract.
- Combine dry ingredients in a another bowl, then add them to the butter mixture and mix until well combined. Dough will be thick.
- Stir in chocolate chips.
- Press the dough evenly into the cake pan.
- Bake for 21-24 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.
- Remove from oven and set aside to cool completely in the cake pan. It may still look a little undercooked until completely cool and firm. Once cooled, the center should be firm and it�ll be easier to remove it from the pan without it falling apart.
WHILE THE COOKIE CAKE COOLS, MAKE THE BROWNIE:
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- To make the brownie, add the butter and chocolate to a heat-proof bowl (I use my mixer bowl) and set it over a pot of simmering water. Melt the butter and chocolate, stirring until smooth. Set aside to cool a bit.
- Whisk together the sugar, vanilla extract and eggs in a medium bowl until well combined.
- Combine the dry ingredients in another medium bowl.
- Whisk the cooled chocolate mixture into the egg mixture and combine.
- Gently stir the flour mixture into the chocolate mixture until well combined.
- Pour the batter evenly into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted comes out with a few sticky crumbs. You don�t want to over bake it.
- Remove brownie from oven and set aside to cool completely in the pan, then remove from the pan.
WHILE THE BROWNIE COOLS, MAKE THE OREO CAKE:
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- Whisk together flour, sugar baking powder and salt in a large mixing bowl.
- Whisk together egg whites, sour cream, milk and vanilla extract in a medium bowl, then add to the flour mixture and mix on medium speed just until smooth.
- Add melted butter and mix until combined.
- Stir in the Oreo crumbs and chopped Oreos.
- Pour batter evenly into prepared cake pan and bake for 34-36 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Remove cake from oven and allow to cool for 2-3 minutes, then remove from pan to a cooling rack to finish cooling.
WHEN THE CAKE LAYERS ARE READY, MAKE THE FROSTING:
- Beat the butter and shortening together until smooth.
- Slowly add about half of the powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add the vanilla extract, cocoa powder and 4 tablespoons of water or milk to the frosting and mix until smooth.
- Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add additional water to the frosting as needed to get a smooth consistency.
TO PUT THE CAKE TOGETHER:
- Use a large serrated knife to remove the top edges from the cookie cake so that it�s flat and remove the dome from the top of the oreo cake. If the top of the brownie isn�t flat, trim it so that it is.
- Place the cookie cake on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
- Add about half of the additional crushed Oreos on top of the frosting and press into the frosting.
- Add the Oreo cake and top with about 1 cup of frosting. Smooth frosting into an even layer.
- Add remaining half of the additional crushed Oreos on top of the frosting and press into the frosting.
- Add the brownie to the top of the cake.
- Add a crumb coat and frost the outside of the cake. For help with getting a smooth cake, refer to this tutorial.
- Pipe swirls around the top edge of the cake. I use Ateco tip 844, but Wilton 2D or 1M would work as well.
- To make the chocolate ganache, add the additional chocolate chips to a heat proof bowl.
- Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover the bowl with clear wrap for about 5 minutes, then whisk until smooth.
- Use a spoon to drizzle the chocolate ganache down the sides of the cake.
- Pour remaining ganache onto the top of the cake and spread into an even layer in the middle of the piped swirls.
- Finish the cake off with chocolate chip cookies and Oreos that have been cut in half.
If this cake will be eaten within a day or two, I�d store it in an air-tight container at room temperature. If it will sit for longer than that, I�d refrigerate it.
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Source : https://www.lifeloveandsugar.com/2016/08/10/oreo-brookie-layer-cake/