- 112g (3/4 cup) plain flour
- 112g (1 cup) cocoa
- 450g (1 ½ cups) castor sugar
- 450g (2 cups) butter
- 450g (2 cups) chocolate
- 9 large eggs
Funfetti Cookie Dough
- 375g (1 ½ cups) unsalted butter, softened
- 480g (2 ¼ cups) brown sugar
- 3 tsp vanilla extract
- ½ tsp salt
- 630g (3 ¾ cups) all-purpose flour
- 125ml (½ cup) warm milk
- 250g (1 cup) white chocolate chips
- 125g (½ cup) rainbow sprinkles
- 125g (½ cup) chocolate sprinkles
- 300g (1 ½ cup) dark chocolate
- 125ml (½ cup) thickened/whipping cream
- 250ml (1 cup) chocolate sauce
- 125g (½ cup) funfetti sprinkles
- Preheat a fan forced oven to 175C (340F). Spray three round 8-inch cake tins with non-stick cooking spray and lay the bottom with parchment paper. Set aside.
- Add chocolate, butter, cocoa powder and sugar to a microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth.
- Add the eggs and mix in using a whisk until well combined. Then add the flour and mix. Once you can’t see any flour stop mixing.
- Add the batter to the three baking tins and bake for 30 minutes. Once baked, allow to cool completely before taking out of the tins. To take out of the tins, carefully run a knife around the outside of the tins, turn the tin upside down and gently tap on your workbench.
Funfetti Cookie Dough
- Pre-heat the oven to 120C.Line a baking sheet with baking paper. Place the flour on top and bake for 30 minutes. Allow to cool.
- Add the butter, sugar and vanilla into a large mixing bowl. Use an electric mixer to whip together until well combined, creamy and pale in colour.
- Add the warm milk and mix until well combined. Add the flour and mix until well combined. Lastly, add the white chocolate chips, rainbow sprinkles and chocolate sprinkles and mix until well combined.
- Line an 8” (4-inch tall) cake tin with plastic wrap. It might even be easier to line it with a plastic shopping bag.
- Place the first layer of brownie in the bottom. Top with half the cookie dough. Use clean hands or the back of a tablespoon to press the cookie dough down firmly. Place the second brownie layer, followed by the second half of the cookie dough. Then place the final brownie layer on top. Place in the fridge for 2 hours.
- To take the cake out of the tin, turn it upside down and slowly wiggle it out of the tin. If it feels stuck in there, shake the cake up and down to encourage it to make its way out. Make sure you’re doing it over a table, so it doesn’t pop out onto the floor.
- Place the cake onto a serving dish and drizzle the chocolate sauce on top.
- Add the whipped ganache in a large microwave safe bag fitted with an open star tip. Pipe swirls of frosting on top of the cake. Finish with a generous sprinkle of rainbow sprinkles.
- To make the ganache place the chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set for about 3 hours. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
- To finish the ganache, whip using an electric mixer on high speed until it doubles in size and goes a little paler in colour.