If you’re a fan of chocolate and cookie dough, prepare to be wowed by this indulgent Chocolate Brownie Cake with a Cookie Dough Layer. This dessert combines the rich, fudgy goodness of a classic brownie with a sweet, gooey cookie dough center, making it the ultimate treat for any occasion. Whether you’re celebrating a special event or just craving something delicious, this cake is sure to satisfy your sweet tooth.
Ingredients:
For the Brownie Cake:
250g dark chocolate
50g fine sugar
150g butter
1 sachet of vanilla sugar
60g sifted flour
3 eggs
Pinch of salt
For the Cookie Dough Layer:
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, packed
2 tsp vanilla extract
1 cup all-purpose flour
Pinch of salt
1 cup chocolate chips
Directions:
Prepare the Oven and Cake Tin: Preheat your oven to 180°C (350°F). Grease and line a round cake tin with parchment paper to ensure easy removal of the cake.
Make the Brownie Batter: In a microwave-safe bowl, combine 250g dark chocolate and 150g butter. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and melted. Add 50g fine sugar and 1 sachet of vanilla sugar to the melted chocolate mixture. Stir until the sugars are fully incorporated. Mix in 60g sifted flour until well combined. Lightly beat 3 eggs in a separate bowl, then add to the chocolate mixture, stirring until the batter is smooth. Add a pinch of salt to enhance the flavor.
Prepare the Cookie Dough Layer: In another bowl, cream together 1/2 cup softened butter, 1/4 cup granulated sugar, and 1/2 cup packed brown sugar until smooth. Add 2 tsp vanilla extract and mix well. Gradually mix in 1 cup all-purpose flour and a pinch of salt until just combined. Fold in 1 cup chocolate chips.
Assemble the Cake: Pour half of the brownie batter into the prepared cake tin and spread it evenly. Spread the cookie dough layer evenly over the brownie batter. Pour the remaining brownie batter over the cookie dough layer, smoothing it out to cover completely.
Bake and Cool: Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center remains slightly gooey. Baking times may vary depending on your oven, so keep an eye on it. Once baked, remove from the oven and let the cake cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Serve and Enjoy: Once cooled, dust with powdered sugar or cocoa powder if desired. Serve as is or with your favorite toppings.
Serving Tips:
Cooling: Allow the cake to cool completely on a wire rack before slicing. This will help the layers set and make it easier to cut clean slices.
Presentation: Dust the cooled cake with powdered sugar or cocoa powder for an elegant finish. You can also drizzle with melted chocolate or serve with a scoop of vanilla ice cream for an extra treat.
Portioning: Use a sharp knife to cut clean slices. If you want to serve individual portions, consider using a cake server or spatula to lift each piece without breaking it.
Pairing: This rich cake pairs wonderfully with a glass of cold milk, a cup of coffee, or even a scoop of your favorite ice cream.
Storage Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days. This will keep it fresh and prevent it from drying out.
Refrigeration: For longer storage, you can refrigerate the cake. Place it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to a week in the fridge. Allow it to come to room temperature before serving for the best taste and texture.
Freezing: If you need to store the cake for an extended period, it can be frozen. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Freezing Slices: For convenience, you can also freeze individual slices. Wrap each slice in plastic wrap and place them in a freezer-safe bag or container. Thaw slices as needed at room temperature.
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FAQs:
Can I use milk chocolate instead of dark chocolate for the brownie base?
Yes, you can use milk chocolate if you prefer a sweeter and creamier flavor. Just keep in mind that milk chocolate will make the brownies a bit sweeter and less intense compared to using dark chocolate.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake up to 3 days in advance. Store it in an airtight container at room temperature or refrigerate it if you prefer. For longer storage, consider freezing it. Make sure to let it come to room temperature before serving for the best taste and texture.
Can I substitute the all-purpose flour in the cookie dough layer with a gluten-free option?
Yes, you can use a gluten-free all-purpose flour blend as a substitute. Just ensure that the blend you use is designed for baking and provides a similar texture to regular flour.
How do I know when the cake is done baking?
The cake is done when the edges are set and the center is slightly gooey. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter. Keep an eye on the cake as baking times can vary depending on your oven. If needed, check the cake periodically towards the end of the baking time.
Conclusion:
This Chocolate Brownie Cake with Cookie Dough Layer is sure to be a hit at your next gathering or as a special treat for yourself. Enjoy the delightful combination of rich brownie and creamy cookie dough in every bite!
📖 Recipe:
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Chocolate Brownie Cake with Cookie Dough Layer
- Total Time: 50 minutes
- Yield: 8 servings
Description
Indulge in the ultimate dessert with our Chocolate Brownie Cake with a Cookie Dough Layer. This decadent treat features a rich, fudgy brownie base topped with a gooey cookie dough center, combining two beloved sweets into one irresistible cake. Perfect for special occasions or as a delightful treat any day of the week!
Ingredients
For the Brownie Cake:
250g dark chocolate
50g fine sugar
150g butter
1 sachet of vanilla sugar
60g sifted flour
3 eggs
Pinch of salt
For the Cookie Dough Layer:
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, packed
2 tsp vanilla extract
1 cup all-purpose flour
Pinch of salt
1 cup chocolate chips
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a round cake tin with parchment paper.
- Melt 250g dark chocolate and 150g butter in a microwave-safe bowl, stirring until smooth.
- Mix in 50g fine sugar and 1 sachet of vanilla sugar until well combined.
- Stir in 60g sifted flour, then add 3 beaten eggs and a pinch of salt. Mix until smooth.
- For the cookie dough layer, cream together 1/2 cup softened butter, 1/4 cup granulated sugar, and 1/2 cup brown sugar. Add 2 tsp vanilla extract and mix well.
- Gradually mix in 1 cup all-purpose flour and a pinch of salt. Fold in 1 cup chocolate chips.
- Pour half of the brownie batter into the prepared tin. Spread the cookie dough evenly over it, then cover with the remaining brownie batter.
- Bake for 25-30 minutes, until the edges are set and the center is slightly gooey. Cool before slicing.
Notes
For a sweeter cake, you can use milk chocolate instead of dark chocolate.
Ensure the cake cools completely before cutting to prevent crumbling.
Store in an airtight container at room temperature for up to 3-4 days, or refrigerate for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal (per serving)
