My parents watched my children, home and animals while we were in Maui for a week. Since my mom’s birthday is next week and since my parents wouldn’t be in town the kids and I wanted to celebrate my mother’s birthday before they headed back home.
My mom wanted me to make sushi for dinner as did my daughter and husband. They said I make sushi better than any restaurant. So who can say no to that? Also, my mom had stumbled across a recipe for a Peanut Butter Cookie Dough Brownie Layer Cake recipe awhile back in her Facebook news feed and wanted to know if I could convert it to Gluten Free so I could make it for her birthday.
Well of course I can… but it never displays as great as the professional photos that are displayed on most Blogs. However, it came out really tasty!
It has three layers of brownie layered between two layers of peanut butter cookie dough (eggless of course) for a total of five layers then smothered in a dark chocolate ganache — yeah, total sugar overload! After a few bites I had to down a glass of cold milk!
This cake was relatively simple to make and put together.
Once you have the brownies baked and cooling you want to make the eggless cookie dough.
To glue the brownie layer to the cookie dough layer that is where the chocolate ganache comes into play.
And then you just frost the top of the cake with the remainder of the ganache and then add some peanut butter frosting swirls and mini chocolate chips for decoration! That simple.
Gluten Free Peanut Butter Cookie Dough & Brownie Five Layer Cake
1-½ cup vegetable oil
3 cups sugar
3 tsp vanilla extract
1-½ cup gluten free flour
1 cup dark cocoa
1 tsp baking powder
1 tablespoon xanthan gum
1/4 tsp salt
¾ cup butter, room temperature
1-¼ cup dark brown sugar
½ cup sugar
1 cup peanut butter
3 tsp vanilla extract
2-½ cups gluten free flour
¼ cup whipping cream
1 bag dark chocolate chips
1 bag dark chocolate chips
1 cup heavy whipping cream, more if you need to thin it out more
Peanut Butter Frosting
1/4 cup butter
1/4 cup shortening
1/2 cup peanut butter
2 cups powdered sugar
2 tbsp whipping cream
mini chocolate chips, for topping
Preheat oven to 350 degree.
- Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides.
- Mix together the oil, sugar and vanilla extract.
- Add eggs and mix until well combined.
- Combine flour, cocoa, baking powder, xanthan gum and salt.
- Add the flour mixture to the egg mixture and mix until well combined.
- Pour the batter evenly into the three pans and spread evenly.
- Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
- Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.
- While brownies cool, make cookie dough.
- Cream butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix in peanut butter and vanilla extract.
- With the mixer on low speed, add flour.
- Add cream to preferred thickness.
- Stir in chocolate chips. You want dough to be thick and not thin. Set aside.
To make ganache:
- Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
- Place a lid on bowl of chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk until smooth.
- Once it’s velvety, let it sit uncovered at room temperature for about 15 minutes before pouring it over your cake.
- Once the brownies are cool, it’s time to put the layers together.
- Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan. Add a layer of cookie dough.
- Place the first brownie onto your serving dish.
- Add about 3 tbsp of chocolate ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the brownie.
- Place cookie dough mold evenly on top of the brownie.
- Repeat with the second brownie and remaining cookie dough.
- Put another 3 tbsp of chocolate ganache on top of the cookie dough layer from the first section of cake and spread thinly.
- Place the second section of cake onto the first.
- Put another 3 tbsp of chocolate ganache on top of the cookie dough layer on top and spread thinly.
- Top with remaining brownie.
- Pour ganache over top of your cake. You can either let drip over sides or smooth over sides with a spatula.
- Place cake in refrigerator and make the peanut butter icing.
To make the Peanut Butter Frosting:
- Beat the shortening and butter together until smooth.
- Add peanut butter then slowly add the powdered sugar and mix until smooth.
- Add whipping cream.
Remove cake from fridge, and pipe icing onto the top and bottom edge of the cake then sprinkle with mini chocolate chips.
Adapted from Life, Love and Sugar