Bryan’s Birthday Cake

Bryan had an opportunity recently to take a job where he works every Saturday and Sunday. It kind of sucks when we have things to do on weekends, but it is such a relief to know he will be home most week days when Ellie starts KINDERGARTEN in the fall. (Yes, I am freaking out already….) In our town, kindergarten is only half day, and I can’t quite give up my two days at work, so taking two kids to endless birthday parties, Sunday school, and cheer practice by myself is worth it knowing that those two days, Bryan will be home to get Ellie on and off the BUS (yes, still freaking out).

The reason I’m telling you this is not actually for sympathy. It’s to explain why we had Bryan’s birthday cake last night, when his birthday is today. I didn’t want the extra sitting around the house all day, when he could take it to work instead!

Chocolate chip cookie, white cake, and brownie, layered with cookie dough buttercream, topped with vanilla buttercream and milk chocolate ganache.

I’m glad it wasn’t here today, and it even earned Bryan some brownie points at work.

You will need:

  • Your favorite chocolate chip cookie recipe (if you want to use mine click here)
  • Your favorite white cake recipe ( I am in love with this one from i am baker but I use only all purpose flour, and add 1 tsp baking powder,  1/2 tsp baking soda, and a pinch of salt.) For this cake, I halved this recipe.
  • Your favorite brownie recipe (I use Ghirardelli’s- recipe below)
  • Buttercream (again i am baker’s recipe is the only recipe I need) I halved this recipe.
  • 3 additional TBSP brown sugar
  • 3 additional TBSP all purpose flour
  • 1/4 lb chocolate chips (I used Ghirardelli’s milk chocolate, but if I make this again, I would use the 60% dark)
  • 1/2 cup heavy whipping cream
  1. Prepare two 8inch round pans with cooking spray and parchment paper. Press half of your cookie dough into each and fill both with the cake batter. Bake according to the cake recipe and let cool fully.
  2. Prepare brownie recipe (see below for mine) and divide batter into two prepared 8inch round pans. Bake and let cool fully.
  3. Prepare butter cream. Scoop about a cup of frosting into a small bowl, and add the brown sugar and flour.
  4. Place a layer of brownie onto a platter or cake round.
  5. Pipe a dam of vanilla buttercream and fill with the brown sugar buttercream.
  6. Place next layer (the cookie bottomed cake) on top and repeat step 5.
  7. Place next layer (brownie) on top, repeat step 5.
  8. Place last layer (cookie bottomed cake).
  9. Coat with a crumb layer of vanilla buttercream (this tutorial from Whisk Kid changed my life)
  10. Chill for an hour or so.
  11. Frost with the rest of the icing. Pipe something cute along the bottom to hide the “cake meets plate seam”
  12. Bring the 1/2 cup of heavy cream to a boil (watch carefully, as soon as it starts to boil, remove it from heat or it could boil over very quickly) and place chocolate chips in a medium glass bowl.
  13. Pour hot cream over chips and let sit for about 10 minutes. Stir until thoroughly mixed. Chill until cool.
  14. Using a wire whisk, whisk chocolate mixture until it begins to thicken. Let sit for a few minutes to thicken some more, then pour a little over the top of the cake. (Not too much… there is a reason I don’t have a picture of the whole cake. I completely flooded the top and it wasn’t cute at all!)
  15. Chill for a few minutes, cut a slice and devour.
Brownies (Ghirardelli’s)
  • 2 eggs
  • 3/4 c sugar
  • 1 tsp vanilla
  • 1 stick butter (cut into pieces and melted)
  • 3/4 cup sweetened ground chocolate (preferably Ghirardelli’s) *I only had unsweetened, so I used 1/2 cup and sifted it with 1/4 cup of powdered sugar. It worked for this cake, but I don’t know how it would taste on it’s own*
  • 2/3 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  1. Preheat oven to 350, prepare two 8inch round pans with spray and parchment paper
  2. In a medium bowl, stir eggs, and sugar until smooth and slightly pale. Add vanilla and melted butter. Combine.
  3. Place flour, chocolate powder, baking powder, and salt in a flour sifter and sift into egg mixture, stirring well.
  4. Divide batter into the two prepared cake pans
  5. Bake (original recipe says to bake for 20 minutes but, since I divided the batter into two pans I baked for 15 minutes then checked) then cool.
That’s it. It’s a little time consuming, but not difficult at all, and very impressive.
Happy Birthday, Bryan!
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