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Brookie Spiral Cake
Servings:

serving time8

Ingredients

  • For the brownie layer:

  • 1 (8-ounce) brownie box mix

  • 6 eggs, separated into whites and yolks

  • 2 tablespoons oil

  • 2 tablespoons water

  • 2 tablespoons caster (superfine) sugar

  • 1 teaspoon cream of tartar

  • For the cookie layer:

  • 1 (8-ounce) package cookie dough

  • 6 eggs, separated into whites and yolks

  • 2 tablespoons oil

  • 2 tablespoons water

  • 2 tablespoons caster (superfine) sugar

  • 1 teaspoon cream of tartar

  • Filling:

  • 1 1/3 cups butter, room temperature

  • 6 cups powdered sugar, sifted

  • 2/3 cup heavy cream

  • 1/2 teaspoon vanilla bean paste

  • Topping:

  • 1 cup dark chocolate chips

  • 1 cup heavy cream

  • 8 Oreos

Instructions

  1. Preheat the oven to 350 degrees. Line and butter 2 Swiss roll pans.

  2. Make the brownie layer: In a large bowl, mix together the brownie mix, egg yolks, oil and water. Put the egg whites into a second large bowl, add the sugar and cream of tartar, then whisk to firm peaks. Fold a few spoonfuls of the egg whites into the brownie mix to loosen it up, then gently fold the brownie mixture into the egg whites. Pour the mixture into the prepared baking sheet, and tilt it to spread it into the corners. Tap it to get rid of air bubbles then bake for 20 to 25 minutes, until it springs back fully when pressed. While it’s still warm, put the cake (still on the paper) on a clean tea towel. Roll up the cake and the paper from one short end, then wrap the tea towel around it, put it onto a wire rack and leave to cool.

  3. Make the cookie layer: In a large bowl, mix together the cookie dough mix, egg yolks, oil and water. Put the egg whites into a second large bowl, add the sugar and cream of tartar, then whisk to firm peaks. Fold a few spoonfuls of the egg whites into the cookie mix to loosen it up, then gently fold the cookie mixture into the egg whites. Pour the mixture into the prepared baking sheet, spread out the chocolate chips and tilt it to spread it around. Tap it to get rid of air bubbles, then bake for 20 to 25 minutes, until it springs back fully when pressed. While it’s still warm, put the cake (still on the paper) onto a clean tea towel. Roll up the cake and the paper from one short end, then wrap the tea towel around it, put it onto a wire rack and leave to cool.

  4. Make the cream filling: While the cakes are cooling completely, make cream filling. Put the softened butter and half of the powdered sugar into a large mixing bowl. Use an electric hand whisk to mix together, then add the cream and vanilla paste, and whisk until just mixed through. Add the remaining powdered sugar and whip until light and fluffy.

  5. Assemble the cake: Once the cakes are cool, trim the edges so they are neat and exactly the same size. Lightly dust a sheet of greaseproof paper with powdered sugar. Turn out the brownie layer onto it, and spread a thin layer of filling over it. Lay the cookie layer on top, leaving a 1-inch gap of brownie showing at the end nearest to you. Layer with filling again. Trim the bottom edge, closest to you, on a diagonal towards you to make it easier to roll. Slice the cake down the middle from top to bottom.

  6. Roll up the first strip, like a Swiss roll. Then position it at the start of the next strip, lining up the two cookie and brownie ends. Continue rolling up, then place upright onto a decorating wheel. Trim the end of the strips so that the cake is neat and round, and make sure the ends are stuck down well with filling.

  7. Use a small offset spatula to spread the remaining icing over the outside of the cake and across the top. Smooth it well then put the cake into the fridge to chill while you make the ganache.

  8. Put the chocolate chips into a large bowl. Warm the cream until just starting to simmer, then pour it over the chocolate and leave to stand for one minute. Take a whisk and start to stir slowly, in the middle of the bowl. Gradually incorporate the chocolate and cream until you have a smooth ganache. Transfer the ganache to a squeeze bottle.

  9. Once the ganache has almost cooled to room temperature, remove cake from fridge. Use the bottle to create drips around the edges and down the sides of the cake. Pipe a circle of ganache around the top rim of the cake, to join up the top of the drips. To create the pattern, pipe a straight line of ganache all across the top of the cake, dividing it into two halves. Add 3 more lines, dividing the top of the cake into 8 equal segments. Take a skewer and start to rotate the turntable with your hand. Drag the skewer slowly outwards from the middle of the cake while you turn the turntable, to create a spiral pattern. Slice the Oreos in half and arrange them in a circle around the edge of the cake. Leave to set fully for 1 hour before serving.

Brookie Spiral Cake
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