Fudge Brownie, Cookie Dough Vanilla Sponge Cake

Chocolate Fudge Brownie, Cookie Dough Vanilla Sponge Cake
This was the cake i made yesterday for one of the best friend Sharon's birthday! It is the mother of all cakes and diabetes on a plate! I started with three vanilla sponge cakes, filled with one layer of cookie dough icing and one of vanilla frosting. Covered in the cookie dough butter cream and topped with fudge brownie and chocolate sauce!!

Start with the brownie as this can be made a day in advance and may take the longest time to set, cool and be ready to cut.

Chocolate Fudge Brownie:

Ingredients

150g Butter
1 Cup Cocoa
4 Eggs
420g (2 Cups) Chelsea White Sugar
1 tsp black strong Coffee
3/4 Cup Plain Flour
1 tsp Baking Powder
¾ bar (200g) of a Whittakers Raspberry White Chocolate Bar

Method

Preheat oven to 160c.
Melt butter & cocoa together in saucepan and cool.
Mix together in bowl everything but the chocolate and raspberries. Add butter & Cocoa mix. Fold to combine.
Break up the White choc into bits and add to mix. Pour into prepared dish (20cmx20cm roughly).
Bake for 40 mins or until skewer comes out clean. (can sometimes take up to 60mins depending on your oven, so keep checking after 40mins)
Cool on rack, best to wait over night and cut into small sqaures.

The perfect vanilla cake: (Works with gluten free all purpose flour)

185g unsalted butter, softened

1 teaspoon of vanilla paste

1 1/4 cups (275g) caster sugar

3 eggs

1/3 cup (80ml) milk

1 1/2 (225g) self-raising flour

1/3 (50g) cornflour

Preheat oven to 180 degrees and grease the tin of 2-3 cake pans (depending on how many layers you want)

In the bowl of a mixmaster add all the ingredients and beat on low until combined. Increase speed to medium and beat for a further 3 minutes or until the batter is fluffy and pale in colour. Spread mixture into the pans (I baked 3 separate cakes) and bake for 12-15mins.

Stand for 5 minutes before turning out onto a wire rack to cool completely.

Vanilla buttercream:

100g butter, softened 

4 cups Icing sugar

2 tsp Vanilla

1/4 cup milk

Beat butter in electric mixer until pale. Add milk, vanilla and half of the icing sugar and mix on a slow speed to combine. Add remaining icing sugar and beat until thick and creamy, about 2-3mins. You may need more milk or icing sugar to get the texture you need. Use this as a crumb coat once the cake is iced and also in one of the layers between the cake.

For the cookie dough buttercream:

250g (about 2 1/4 sticks) butter, at room temperature

2/3 cup light brown sugar, packed

2 1/2 cups (about 315g) icing/confectioners' sugar, sifted

2/3 cup (about 85g) all-purpose flour

1/2 tsp. salt

2 tbsp milk

2 tsp vanilla extract

200g (about 1 cup) mini chocolate chips or finely chopped pieces of milk chocolate

Prepare the buttercream; beat together the butter and brown sugar in a large mixing bowl with an electric mixer on high. Mix in the icing sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. add any of the remaining icing from above and stir in chocolate chips until evenly mixed. Place one cake layer on a cake stand and cover the top of the cake with a layer of the buttercream, smoothing with an offset spatula. Sandwich second cake layer on top (i did the second layer with vanilla buter cream as above and had 3 layers of vanilla sponge). Cover entire cake with the vanilla butter cream as a crumb coat, leave to set (in the fridge about 30mins-1hour) then use the the remaining cookie dough buttercream to cover the rest of the cake, smoothing with the offset spatula. 

Cut brownies into small squares and pile on top of cake (you don't have to use all of them). 
Melt 100g chocolate and drizzle over the top of the brownie pile or use a chocolate sauce or ganache or a richer taste