Chocolate Brownie Cookie Dough Layer Cake

Ingredients

Brownie Layers

• 240 grams dark (60-70%) chocolate, roughly chopped
• 200 grams butter, cubed
• 1 � cups caster sugar
• 60 grams buckwheat flour
• 65 grams almond meal
• 65 grams brown rice flour
• 2/3 cup cocoa powder
• 2 teaspoon baking powder
• 2 teaspoons vanilla essence
• 4 large eggs
• 1 cup white chocolate chips

For the cookie dough layers

• 225 grams butter, softened
• 200 grams brown sugar
• 100 grams caster sugar
• 1 tablespoon vanilla extract
• 1/3 cup milk
• 75 grams coconut flour
• 100 grams buckwheat flour
• 125 grams white rice flour
• 100 grams brown rice flour
• 1 � cups milk chocolate chips

Chocolate Buttercream

• 75 grams butter, softened
• 1/3 cup cocoa powder
• � cup milk
• 2-3 cups icing sugar

Directions

Brownie Layers

1. Preheat oven to 160C (325F) and line three 8-inch round baking tins with baking paper.
2. In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
3. Remove pan from heat and stir in all remaining ingredients.
4. Pour brownie batter into prepared pans.
5. Bake until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it. This should take about 20-25 minutes.
6. Cool completely before assembling the cake. These layers can be made the day before and kept well wrapped at room temperature.

Cookie Dough Layers

1. In a medium sized bowl beat together butter, sugars, and vanilla extract with a handheld mixer until light and fluffy.
2. Beat in milk.
3. In a separate bowl, whisk together coconut flour, buckwheat flour, white rice flour, and brown rice flour.
4. Add flour to batter and beat until well combined.
5. Add milk chocolate chips and beat until distributed.

Chocolate Buttercream

1. Place all ingredients into a medium bowl and beat with a handheld mixer until light and fluffy.

Assembly

1. Place one layer of brownie cake onto large cake or cake stand being used for serving.
2. Spread half the cookie dough mixture onto brownie cake. Spread mixture nearly to the edges.
3. Place second layer of brownie cake on top of cookie dough.
4. Spread remaining cookie dough on top of second brownie layer.
5. Top with remaining brownie layer.
6. Fit a piping bag with a medium star tip. Fill with chocolate buttercream. Decorate the top of the cake.
7. Chill for at least 3 hours. Cake is best served the day it is made.

To Serve

1. Run boiling water over a serrated-edge knife and use this to cut the cake.