celebration cakes

A fudgy chocolate brownie cake filled with edible cookie dough filling and frosted with a chocolate fudge buttercream

Chocolate Brownie Cake with Cookie Dough Filling with Fudge Frosting

cocoa powder (1 ¼ cup)

flour (2 ¾ cups)

360 ml boiling water (1 ½ cup)

vegetable oil (1 cup)

eggs

tsp vanilla extract

sugar (2 ½ cups)

½ tsp baking powder

tsp kosher salt

tsp baking soda

buttermilk (1 ½ cups)

butter, room temperature (1 ½ cups)

light brown sugar (1 cup + 1 tbsp)

sugar (1 cup + 1 tbsp)

½ tsp salt

flour, heat treated (2 ¼ cups)

chocolate chips (1 ½ cups)

tbsp milk (or heavy cream)

nutmeg

powdered sugar (2 ⅕ cups)

butter, room temperature (1 ½ sticks)

heavy cream

cocoa powder (¼ cup)

melted chocolate (3 ounces)

Preheat oven to 350°F/175°C. Grease 3 8-inch cake pans with butter, then line the bottoms with parchment paper.

Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer, using the paddle attachment. Set aside. In a large jug, combine the buttermilk, oil, eggs and vanilla.

While the mixer is on low speed, slowly pour in the wet ingredients. While mixer is till running, slowly add the boiling water and mix. Your batter will be very thin.

Pour the batter into the prepared pans (about 22 ounces/600 grams per pan). Bake for 35-40 minutes, until a toothpick comes out clean when inserted.

Allow the cakes to cool completely 

Make Cake

In a stand mixer with the whisk attachment, add butter and sugars, beat until fluffy and pale, about 2-3 minutes. Add the vanilla and mix again.

Reduce the speed and slowly add in the flour, nutmeg and salt. Mix until just combined. Add in the milk/heavy cream a tablespoon at a time until you have your desired consistency. Fold in your chocolate chips.

Divide the dough in two and shape into 8 inch circles. Wrap in clingfilm and keep in the fridge until ready to use.

Make Cookie Dough

In a stand mixer with the whisk attachment, beat the butter, powdered sugar, cocoa powder and salt together. Start on low and then increase the speed to stop the dry ingredients from flying out. Beat until fluffy, it will start off looking sandy but will come together. Pour in the melted chocolate, heavy cream and vanilla and beat for another minute.

If the frosting isn&#039;t as spreadable as you would like, add more heavy cream a tablespoon at a time.

Make Fudge Frosting

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.

Black Forest gateau

salted butter,

bar dark chocolate

plain flour

golden caster sugar

cocoa

tsp bicarbonate of soda

buttermilk or natural yoghurt

morello cherry jam

tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)

500 milliliters tub double cream

tbsp icing sugar

cherries

Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.

Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.

Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.

Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.

Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.

When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

This chocolate drip cake is the ultimate birthday treat for chocolate fans.

For this recipe you will need four 20cm/8in sandwich cake tins (approximately 4cm/1.5in deep), a 20cm/8in and a 30cm/12in cake board, two non-slip cake mats trimmed to about 18cm/7in and 25cm/10in diameter, a cake side scraper and a medium piping bag with a large star-shaped nozzle. 

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