Cookie Dough Brownie Cake

For the Brownie Cake:

1 1/2 cups vegetable oil

3 cups sugar

3 tsp vanilla extract

6 eggs

1 1/2 cups all-purpose flour

1 cup cocoa powder

3/4 tsp baking powder

1/4 tsp salt

For the Cookie Dough Filling:

3 sticks unsalted butter, at room temperature

3/4 cup light brown sugar, packed

3 1/2 cups confectioners’ sugar

1 cup all-purpose flour

3/4 tsp salt

3 tbsp milk

2 1/2 tsp vanilla extract

For the Ganache Frosting:

4 oz semi-sweet chocolate, finely chopped (or chocolate chips)

1/2 cup heavy whipping cream

1/4 cup light corn syrup

2 tsp vanilla extract

Extra chocolate chips (for garnish)

Brownie Cake:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round baking pans with cooking spray and parchment paper.

Mix wet ingredients: In a large bowl, combine sugar and vegetable oil. Stir with a large wooden spoon until fully combined.

Add eggs and vanilla: Add eggs one at a time, making sure to mix each egg completely before adding the next. Stir in vanilla extract.

Combine dry ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Incorporate dry ingredients: Gradually add the dry ingredients into the wet mixture in 3 batches, stirring just until fully incorporated after each addition. Be careful not to overmix.

Bake: Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs.

Cool: Let the cakes cool completely in the pans before removing.

Cookie Dough Filling:

Cream butter and sugar: In a large bowl or stand mixer, beat the butter and brown sugar together until light and fluffy.

Add confectioners’ sugar: Gradually beat in the confectioners’ sugar.

Incorporate flour, milk, and vanilla: Mix in the flour and salt, followed by the milk and vanilla extract. Beat until light and fluffy.

Ganache Frosting:

Heat cream: In a medium bowl, heat the heavy whipping cream in the microwave until hot but not boiling (about 45 seconds).

Add chocolate: Pour the chopped chocolate or chocolate chips into the hot cream. Let sit for 30 seconds, then stir gently with a spatula until the chocolate melts and the mixture is smooth.

Stir in corn syrup and vanilla: Add the corn syrup and vanilla extract, stirring until well combined. Set aside while assembling the cake.

Assembly:

Layer 1: Place one brownie layer on a serving platter. Spread about 1 cup of cookie dough filling over the top.

Layer 2: Place the second brownie layer on top and press down slightly to secure. Spread another 1 cup of filling on top.

Layer 3 and chill: Add the final brownie layer on top, pressing down slightly to secure the cake. Refrigerate for 10 minutes to firm up the filling.

Add ganache: Remove the cake from the refrigerator and pour about 1/2 cup of the ganache over the top. Use an offset spatula to gently spread it to the edges, allowing some ganache to drip down the sides. Add more ganache as needed to reach your desired coverage.

Chill again: Return the cake to the refrigerator for 20 minutes to set the ganache.

Decorate: Pipe the remaining cookie dough frosting around the edges of the cake using a piping bag with a star tip. Sprinkle with extra chocolate chips and drizzle any leftover ganache on top.

Enjoy