Brownie Cookie Dough Apocalypse Cake Recipe

Published by riseandbrine on

If we’re going down, I’m going down eating THIS:

Brownie Cookie Dough Cake | riseandbrine.com

Yup. It’s a brownie cookie dough cake. But not just any brownie cookie dough cake. This is a brownie cookie dough apocalypse cake. No effort was made to make this the least bit healthy. No apologies. All the calories.

A global pandemic seemed like the perfect occasion to whip this up. Or maybe it was also for my and my husband’s birthdays (we were born a day apart…. ok, like 4 hours apart). It’s all a little blurry now that I’m in a semi-permanent, perfectly blissful, chocolate-coma/coronavirus -lockdown.

At this point you are probably wondering: How does one make a brownie cookie dough apocalypse cake? Let me tell you: It looks fancy, but it’s easy as pie… er, cake. Anyways…

The Brownie Cookie Dough Apocalypse Cake Recipe

First Make the Brownies – these layers have to cool completely before you build the cake, so start with the brownies if you want to eat this thing while you still think this is a good idea. You can also cut corners and use brownies out of the box! No judgement.

Next, Make the Cookie Dough. We neeeverrrr eat raw dough or batter, riiiight? This dough is safe to eat because you are going to heat-treat the flour and you won’t use eggs. You’ll also never bake your cookies again after this.

Finally [OMG FINALLY!] assemble your cake. It’s really much easier than all these instructions below make it look and it’s 1000% worth it when it’s all finished and in your mouth! Promise. Just check out this photo for more motivation:

Brownie Cookie Dough Apocalypse Cake

Course: Dessert
Calories: 10000000kcal

Ingredients

Brownie Layers

  • 1 Stick Butter, melted
  • 2 Tbsp Vegetable Oil
  • 1 C White Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 C All purpose flour
  • 1/2 C Unsweetened cocoa powder
  • 1/4 tsp Salt

Edible Cookie Dough

  • 1 C Heat-treated Flour To heat treat the flour: Spread the flour onto a baking sheet and bake for 7 minutes at 350 degrees, or until flour temperature registers 160 degrees F using a laser thermometer.
  • 1/2 C Butter, softened
  • 1/2 C Packed Brown Sugar
  • 3 Tbsp White Sugar
  • 1/4 tsp Salt
  • 2 Tbsp Milk You may need more depending on consistency of the dough.
  • 1 tsp Vanilla Extract
  • 1/2 C Mini Chocolate Chips

Chocolate Ganache

  • 1 C Semi-sweet Chocolate chips
  • 3/4 C Milk

Instructions

Make the Brownie Cake Layers

  • Preheat the oevn to 350 degrees F.
  • Cut out parchment to fit the bottom of two 6" round springform pans. Grease the inside of the pans. If you only have one pan, like me, you can bake one layer at a time.
  • Beat together butter, oil, and sugar. Add the eggs and vanilla extract and beat well until light and fluffy – about a minute.
  • Sift flour, cocoa, and salt into the bowl and gently fold in with a rubber spatula until just combined. Do not over mix.
  • Pour half the batter into each pan and smooth the top of the batter, pressing it into the sides of the pan.
  • Bake for 22-25 minutes or until a knife comes out just barely clean and there is no jiggle to the brownies. Do not over bake.
  • Let cool for at least 15 minutes and carefully remove from the springforms pans, turnign onto plates. Cool completely before assembling the cake.

Make the Edible Cookie Dough

  • Mix butter, Sugars and salt in a bowl with an electric mixer for 3 minutes. You may also beat by hand if you do not have an electric mixer.
  • Mix in milk and vanilla.
  • Add flour and stir until just blended – do not over mix. Add more milk if needed, a little at a time, to reach the proper coockie dough consistency.
  • Gently fold in mini chocolate chips.
  • Store in an airtight container in the fridge until ready to use. Bring to room temperature before assembling on the cake.

Assemble the Cake

  • First: make ganache by mixing 1 cup semi-sweet chocolate chips with 3/4 cups of milk in a metal bowl set over a small saucepan with water in it (to make an easy double-broiler). Over low heat, stir until the chips are melted. This is your ganache.
  • Spread a thin layer of ganache-glue on the top side of your bottom brownie layer.
  • Grab your cookie dough and make 8, 1" round cookie dough balls for decoration, set aside.
  • Spread the remaining cookie dough on the bottom brownie layer with the ganache on it. Spread ganash on the remain gin brownie layer and place it ganache-side-down onto the cookie dough to glue the cookie dough snuggly in the middle of the brownie layers.
  • Pour the remaining ganache on top of the cake, letting it ooze down the sides a little bit. YUM.
  • Place the 8 cookie dough balls around the top of the cake for decoration and sprinkle with 1/4 cup of mini chocolate chips.
  • Let cool so the ganache hardens. This happens faster in the fridge! Take photos while it cools to help pass the time. Post on Instagram and tag me so I can see your apocalypse cake! @riseandbrineblog

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