BM # 82: Week 2, Day 3
Theme : USA
Recipe: Brownie cake
Brownies and cakes are part of USA food and sometimes they come together as a single treat. Brownie cakes are actually brownies that are then decorated as cakes, that’s not the case here. While browsing I came across something called ‘Slutty brownies‘ which is a decadent treat. It has three layers – a cookie layer, oreo layer and then a final brownie layer. When made with ready made cookie dough, crushed oreos and a box mix for brownies, its an easy to make treat and every bit decadent as you can imagine.
The recipe here is a cake version of the same. It is a layer cake with three 9″ layers – each corresponding to the slutty brownie layer. So a base cake batter is prepared and divided into three portions – one each for the cookie layer, brownie layer and oreo layer. This is a delicious treat by itself, it is definitely a cake recipe and no means resembles brownies or cookies in any way. I followed the recipe from What’s Gabby Cooking without any change.
The best part of this recipe for me was it gave a single recipe for a three 9″ layer cake. Else I was using a double batch of a two layer cake which would always leave me with an addition fourth (and unnecessary) cake. I have tried the same base recipe and made a Neapolitan cake instead of brownie layers.
I have to start making videos to explain the cake assembling better, but until I figure that out, you guys can scroll down and read the recipe.
Recipe source: Whats Gabby Cooking
- 3 1/2 cups all purpose flour*
- 1/2 cup corn flour*
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 4 eggs
- 2 cups buttermilk
*Use 4 cups cake flour instead of a mix of flour and corn flour
Oreo Cookie layer:
- 10 oreos crumbled
Cookie dough layer:
- 1 tablespoon molasses (didn’t have any)
- 1/2 cup chocolate chips
- 1/3 cup cocoa powder
Filling, frosting and toppings:
- Preheat the oven to 350F. Grease and line three 9″ pans with parchment paper.
- In a medium bowl, whisk the flour, corn flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer, beat the butter with sugar until light and fluffy. Add eggs, one at a time and continue beating at medium speed. Once the four eggs are combined well, add the vanilla essence and beat it in.
- We have to add the flour in three batches, alternating it with the buttermilk. That means, we have to first add 1/3rd of the flour mix into the butter mix. Beat at a lower speed to avoid spilling of the flour all over. Once the flour is mixed in without streaks, add one cup of buttermilk and continue beating. Now add half of the leftover flour mix. Once that’s mixed well, add in the rest of buttermilk. Once that’s combined well, add the remaining flour. At any point, you can stop the mixer and use a rubber spatula to help combine the batter better.
- Divide the batter into three bowls. Add 1/3 cup cocoa powder into one batch, crushed oreo cookies into another and 1 tablespoons of molasses and chocolate chips to the last batch.
- Pour the batter into the prepared pans and bake for about 35-45 minutes until a skewer comes free of cake crumbs when inserted into the middle of the cake.
- Take off the oven, let it cool in the pan for 10-15 minutes. Then take off the pan, cling wrap it two times and return to the same pan until its time to decorate.
- For decorating, prepare the butter cream. Fill and frost the cake only after its completely cool. Prepare a glaze and top with assorted chocolates.