Oreo Brookie Layer Cake
INGREDIENTS:
CHOCOLATE CHIP COOKIE CAKE
- 3/4 cup (169g) unsalted butter, room temperature
- 3/4 cup (108g) brown sugar
- 1/4 cup (52g) sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups (260g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups semi-sweet chocolate chips
BROWNIE
- 1/2 cup (112g) unsalted butter
- 6 oz chopped quality semi sweet chocolate
- 1 1/4 cups (259g) sugar
- 1 1/2 tsp vanilla extract
- 3 large eggs
- 3/4 cup (98g) flour
- 2 tbsp natural unsweetened cocoa
- 1/4 tsp salt
OREO CAKE
- 1 2/3 cups (217g) all purpose flour
- 1 cup (207g) sugar
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3 egg whites, room temperature
- 1/2 cup (115g) sour cream, room temperature
- 1/2 cup (120ml) milk, room temperature
- 2 tsp vanilla extract
- 3/4 cup (168g) unsalted butter, melted and slightly cooled
- 1/2 cup (61g) oreo crumbs
- 6 Oreos, chopped
CHOCOLATE BUTTERCREAM
- 1 1/2 cups (336g) butter
- 1 1/4 cups (237g) shortening
- 9 3/4 cups (1121g) powdered sugar
- 2 tsp vanilla extract
- 1 1/4 cup (123g) natural unsweetened cocoa powder
- 5-6 tbsp (60-75ml) water/milk
ADDITIONAL
- 10 Oreos, crushed
- 4 oz semi sweet chocolate chips
- 5 tbsp (75ml) heavy whipping cream
- Chocolate chip cookies, for decorating
- Oreos, for decorating
DIRECTIONS:
TO MAKE THE COOKIE CAKE:
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- Cream butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix in egg and vanilla extract.
- Combine dry ingredients in a another bowl, then add them to the butter mixture and mix until well combined. Dough will be thick.
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