Brownie Layer Cake with Cookie Dough Frosting – Gemma's Bigger Bolder Baking Ep 66

Brownie Layer Cake with Cookie Dough Frosting – Gemma's Bigger Bolder Baking Ep 66


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Learn to make the all-time Brownies and Cookie Dough Frosting that come collectively into an unimaginable Layer Cake!

JUST RELEASED! Sizzling Chocolate & Marshmallow Cookies: http://bit.ly/GHotChocCookies

WATCH extra Greater Bolder Baking Movies:
* Cake Pop Ice Cream Cones: http://bit.ly/GemmasCakePops
* No Machine Ice Cream Celebration: http://bit.ly/GemmasIceCreamParty
* Finest-Ever Carrot Cake: http://bit.ly/GemmasCarrotCake
* Funfetti Birthday Cake: http://bit.ly/GemmasFunfettiCake
* 5 NEW 1 Minute Mug Truffles: http://bit.ly/GemsNewMugCakes

Hello Daring Bakers! In the event you love cookies and brownies, I’ve the final word cake for you! This week, I will present you easy methods to make a Chocolate Brownie Layer Cake with Cookie Dough Frosting. It’s positively BIG & BOLD! Plus, I’ve a particular announcement about my NEW collection coming subsequent Monday that you just will not need to miss. So let’s get baking!

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FULL RECIPE LISTED BELOW
Gemma’s Chocolate Brownie Layer Cake with Cookie Dough Frosting

INGREDIENTS
1 ¾ cups (15oz/427g) all-purpose flour
1 ½ teaspoon salt
3 tablespoons darkish unsweetened cocoa powder
16 ½ oz (465g) darkish chocolate, coarsely chopped
1 ½ cup (12oz/337g) unsalted butter
2 ¼ cups (18oz/ 510g) granulated sugar
¾ cups (6oz/168g) packed gentle brown sugar
7 eggs at room temperature
Three tsp vanilla extract

METHOD
To make the Brownies:
1. Preheat the oven to 350oF (180oC). Butter and line a 9” springform or cake tin.
2.. Put the chocolate and butter in a big bowl and set it over a saucepan of simmering water or place within the microwave. Stirring sometimes, till the chocolate and butter are utterly melted and clean. Take away from the warmth and put aside to chill just a little.
3. Add the sugars. Whisk till utterly mixed. The combination needs to be room temperature.
4. Whisk the eggs and vanilla in a jug collectively. Add just a little of the eggs to the chocolate combination and whisk till mixed. Add the remaining eggs and whisk till mixed. Don’t overbeat the batter at this stage or your brownies can be cakey.
5. Sift the flour, salt and cocoa over the chocolate combination. Utilizing a rubber spatula (not a whisk), fold the flour combination into the chocolate till only a little bit of the flour combination is seen.
6. Pour the batter into your lined and buttered. Bake within the heart of the oven on a tray for 1 hour 20 minutes. It is a very heavy brownie and does want fairly a while to prepare dinner.
There needs to be nonetheless a jiggle within the heart of the cake, that claims it fudgy within the center.
7. Let the brownies cool utterly earlier than reducing. It may be made as much as 2 days prematurely or it may be frozen beforehand additionally.

8. Retailer at room temperature in an hermetic container.

Frosting
(http://www.chef-in-training.com/2013/07/cream-cheese-cookie-dough-frosting/)

INGREDIENTS
1 cup (Eight oz/225g) cream cheese, softened
10 Tbsp. butter, softened
1 ⅓ cup brown sugar
2 tsp. vanilla
Four Tbsp. milk, extra if wanted to achieve desired consistency
1 cup flour
6 cups powdered sugar, extra if wanted to achieve desired consistency
1 ⅓ cup mini chocolate chips

METHOD
1. Cream softened cream cheese and butter collectively in a big bowl.
2. Add brown sugar and vanilla and evenly beat collectively.
3. Add powdered sugar and whisk to evenly incorporate till clean. (If you’ll want to add just a little milk to skinny it, be at liberty to take action. I favor my frosting thick so I by no means wanted to)
4. Subsequent add within the milk, flour and mini chocolate chips.
5. Wrap the frosting and set it within the fridge for about 15 minutes. It thickens up fairly properly and make it simpler to work with.
6. You too can make it as much as 2 days prematurely and lake it out of the fridge 45 minutes earlier than you need to use it to melt.
7. Frost cake accordingly.

GANACHE
Eight oz/225g bittersweet chocolate ( 72 %)
1 cup heavy cream

To make the ganache: Warmth the cream in a heavy backside saucepan. When it reaches a simmer, take it off the warmth and pour it over the chopped chocolate. Let it sit there for 3-Four minutes on the chocolate after which whisk till the chocolate has melted.

Drizzle the ganache over the chocolate cake. It it drip over the perimeters. That is a simple method to embellish a cake.

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