Time: 2.5 hours+ (including cooling time)
Equipment: 2x7inch cake tins, mixing bowl, electric whisk, rolling pin
Last week it was my little brother’s birthday. (I say little, he is 19 and 6ft!) My family came to visit in Cardiff and I wanted to make an extra-special cake for the occasion. My go-to birthday cake is Mary Berry’s chocolate fudge cake, which I have written about before. Don’t get me wrong, it’s a great cake and I would recommend it to anyone but this time it just had to be something special.
So, to my idea. A brownie cake. I wasn’t sure if it had been done before but it was something I wanted to try! There were a few recipes online but nothing matched what I was looking for. So with a mixture of ingenuity and experimentation I created this…
Two layers of moist Oreo brownie, sandwiched together with ganache. But not just one type of ganache, oh no! White chocolate ganache to sandwich the two together, and dark chocolate to coat the whole cake. Plus Oreo truffles to decorate. Could it get any better?
I used a Lorraine Pascale brownie recipe, which I divided between two sandwich tins instead of one square brownie tin. This worked perfectly well with the same amount of cooking time on the same temperature. The ganache was just a standard chocolate and cream kind of affair and the truffles came from a very simple recipe on the BBC food website with a touch of my own decoration.
Overall I think the cake looked great for a fairly simple birthday cake, and it tasted delicious! It was perfect served with cream. But, beware! This is a very rich cake so have smaller slices than you would a regular sponge.
I hope you enjoy this recipe as much as I have, I hope to make it again at the next opportunity!
For the truffles:
200g Oreo Cookies/Biscuits
100g Cream Cheese
200g Milk Chocolate
100g White chocolate
I made the truffles the night before, so on the day I could make, construct and decorate the cake all on one evening.
1. Weigh the Oreo’s and crush in a plastic bag with a rolling pin until they are dust.
2. Mix in the cream cheese and vanilla essence.
3. Scoop up a teaspoon of the mixture and use your palms to roll into a ball. Place balls on a lined tray and refrigerate.
4. Melt the milk chocolate in a bowl.
5. Use a cocktail stick to pick up one of the truffles and dip it in the melted chocolate. Place back on the tray to set. Repeat for all of the truffles.
6. Allow the chocolate to set, for roughly half an hour in the fridge. Then melt the white chocolate and drizzle over.
7. Leave to set over night in the fridge, ready for decoration the next day.
For the brownie:
200g dark chocolate
2 egg yolks
2 tsp vanilla extract
165g soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
1 pack of Oreo cookies
- Preheat the oven to 180C. Grease two 7inch sanwich tins with butter and baking paper
- Melt the butter in a pan over a medium heat. When the butter has melted remove from the heat and add the chocolate (finely chopped). Leave to stand for a couple of minutes and then stir until all the chocolate is melted. Put to one side.
- With an electric whisk, whisk the eggs, yolks and vanilla until the eggs begin to get light and fluffy. This is very important to add air to the brownies as they don’t contain a raising agent. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer then pour the chocolate into it – again around the sides so as not to knock the air out.
- Add the flour, cocoa powder, salt and two thirds of the Oreo’s and fold in. Pour the mixture into the prepared tin. Scatter the remaining Oreo’s over the top. Bake for 25–30 minutes. Leave the brownies to cool in the tin completely.
For the white chocolate ganache:
100g White chocolate
For the dark chocolate ganache:
200g dark chocolate
284ml double cream
2 tbsp sugar
While the brownies are cooking make the white chocolate ganache:
1.Heat the cream until nearly boiling.
2. Remove from the heat and pour over the chopped white chocolate and stir until all the chocolate is melted and set aside ready to sandwich the cake the brownies together
Repeat the same process of boiling and pouring the cream with the dark chocolate (plus mixing in the sugar).
Once the brownie has cooked remove from tins.Place one half on a plate and spread across the white chocolate ganache. Sanwich the other half of the brownie on top. Cover the whole cake in the dark chocolate ganache. Decorate with the truffles. I added rainbow candles and some gold sprinkles too.