Looking for the ultimate dessert to impress your friends and family? Say hello to the Cookie Dough Brownie Layer Cake – a decadent, multi-layered cake that combines the richness of chocolate with the sweetness of cookie dough. This dessert is a showstopper in every sense, perfect for birthdays, anniversaries, or those days when you just want to treat your family to something truly indulgent. Whether you’re a chocolate lover, a cookie dough fan, or simply someone who appreciates a good dessert mashup, this Cookie Dough Brownie Layer cake is guaranteed to be a hit.
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What You’ll Need
- 6” round cookie cutter or circular mold: to cut the cake layers for your cake.
- Stand mixer or mixing bowl and hand mixer: to combine the ingredients for your cookie dough layer.
- Cake board or serving tray: to assemble your cake on.
- Microwave-safe bowl: to make your ganache.
Storage Information
Your Cookie Dough Brownie Layer Cake should be stored in an airtight container and placed in the refrigerator. It can be stored for up to 5 days. Let the cake come back to room temperature before serving.
Tips for Making a Cookie Dough Brownie Layer Cake
- For an added decorative touch, you can sprinkle mini chocolate chips, chocolate shavings, or crushed cookies over the ganache before it sets.
- When it comes to doing the drip decoration on the cake, work slowly as you learn what techniques work best for you. We recommend making your drips approximately 1” apart and varying the amount you use, so the drips are all different lengths.
How to Create a Cookie Dough Brownie Layer Cake
Servings: This Cookie Dough Brownie Layer Cake will serve approx. 8-10 people.
Ingredients
Brownie Layer:
- 1-2 Dutch Apron® Bakery Chocolate Crème Cake Rolls
Cookie Dough Layer:
- 1/2 c. unsalted butter, softened
- 3/4 c. brown sugar, packed
- 1/4 c. granulated sugar
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 1 c. all-purpose flour
- 1/2 tsp. salt
- 1 c. mini chocolate chips
Chocolate Ganache:
- 1 c. semi-sweet chocolate chips
- 1/2 c. heavy cream
Instructions
Prepare the Brownie Layers
- Take the Chocolate Crème Cake Roll(s) out of the packaging and let sit on the counter to thaw for 30 minutes.
- Gently, unroll the cake roll and scrape off the crème filling. Put the filling in a bowl and set it aside.
- Using a 6” round cookie cutter or circular mold, cut out circles from the cake for your “brownie” layer. Set them aside.
- Tip: If you use one cake roll, make two cake circles. If you use two cake rolls, make three cake circles.
Make the Cookie Dough Layer
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the milk and vanilla extract until fully incorporated.
- Stir in the flour and salt until fully incorporated.
- Fold in the mini chocolate chips into the mixture.
- Add the crème filling from the cake rolls to the cookie dough and continue to mix until fully combined.
Assemble the Cake Layers
- Place one of the chocolate cake “brownie” circles on a serving plate or cake board.
- Spread the prepared cookie dough evenly over the top of the brownie.
- Add another brownie circle on top of the cookie dough layer.
- If you choose to use 2 cake rolls, add another layer of cookie dough and another brownie circle.
Prepare the Chocolate Ganache
- In a microwave-safe bowl, add the semi-sweet chocolate chips and heavy cream.
- Heat in 30-second intervals, stirring after each, until the mixture is smooth and glossy.
- Let the ganache cool slightly before pouring on the cake.
Add the Finishing Touches
- Pour the chocolate ganache over the top of the cake, letting it drip down the sides for a stunning finish.
- Let the assembled cake chill in the refrigerator for at least 30 minutes to set.
- Put the Cookie Dough Brownie Layer Cake on the counter to warm up slightly before serving.