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Gluten Free Chocolate Chip Cookie Dough Brownie Cake with Chocolate Ganache Frosting - Flour Covered Apron

Gluten Free Chocolate Chip Cookie Dough Brownie Cake

Course Dessert


Brownie Layers

  • 2 1/2 cups semi sweet chocolate chips
  • 2 cups gluten free all-purpose flour baking mix (mine contains xantham gum)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 6 large eggs
  • 2 teaspoons pure vanilla extract

Chocolate Chip Cookie Dough

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 3 cups finely ground oat flour, sifted (see notes for instructions)*
  • 3 tablespoons milk
  • 1 cup semi-sweet chocolate chips

Chocolate Ganache

  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tablespoons unsalted butter

Chocolate Ganache Frosting

  • 6 tablespoons unsalted butter, softened
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup powdered sugar
  • 2 tablespoons chocolate ganache (above)


For the Brownie Layers

  1. Preheat oven to 350 degrees Fahrenheit. Line the bottoms of three 8 inch cake pans with parchment paper, then butter and flour the pans (use gluten free flour or cocoa powder).

  2. Melt the chocolate chips using a double boiler, stirring frequently until smooth. Set aside and let cool slightly.

  3. In  a medium bowl, whisk together the flour, baking soda, and salt.

  4. Combine both sugars and oil together in another medium bowl, and whisk until well incorporated.

  5. Add eggs one at a time, beating well after each addition.

  6. Scrape down the sides of the bowl. Add vanilla extract and melted chocolate, whisking until smooth.

  7. Add dry ingredients to the wet, and stir with a spatula or wooden spoon until combined.

  8. Divide batter evenly among the three prepared pans and smooth the tops.

  9. Bake in preheated oven for 28-32 minutes, or until toothpick inserted into center comes out with only a few moist crumbs.

  10. Remove from oven and let cool in pans for about 15 minutes.

  11. Turn the brownie layers out onto a wire cooling rack and let cool completely.

For the Chocolate Chip Cookie Dough

  1. While the brownies are baking, cream butter and sugars in the bowl of a stand mixer until light and fluffy, about 3 minutes.

  2. Scrape down sides of bowl and add vanilla extract and salt. Beat until just combined.

  3. Add oat flour and mix on low speed until combined.

  4. Add milk, 1 tablespoon at a time, mixing well after each addition, until dough reaches preferred consistency. Fold in chocolate chips with a wooden spoon.

For the Chocolate Ganache

  1. Once brownie layers have cooled, place chocolate chips in a small heat proof bowl.

  2. Heat heavy cream and butter in a small saucepan over medium heat, stirring frequently, until butter is melted completely and mixture is heated through. Do not let the mixture boil, but you will see bubbles start to form at the edges when it's ready.

  3. Pour cream mixture over the chocolate chips and let stand for 5 minutes.

  4. Stir until smooth, and let cool for a few minutes.

Assembling the Cake

  1. Place first brownie layer on a cake board, using a small amount of ganache to help it stick.

  2. Spread a thin layer of ganache on top of the brownie layer, using an offset spatula to spread it evenly.

  3. Working in small batches and using one half of the cookie dough, take handfuls of dough and press it into an even layer on top of the brownie.

  4. Spread a thin layer of ganache on top of the cookie dough, using an offset spatula to even it out.

  5. Stack the second brownie layer on top of the cookie dough and repeat steps 2-4, using the remaining cookie dough.

  6. Stack the remaining brownie layer on top of the cake.

  7. Reserve 2-3 tablespoons of the ganache for the frosting, then check the consistency of the ganache for the chocolate drip.**

  8. Using a spoon, carefully spoon the ganache around the edges of the cake, pushing it over the edges so that it falls in drips down the side. Work all the way around the edge of the cake before filling in the middle.

  9. Spoon or pour the ganache in the middle of the cake and carefully spread it outward so that it smooths together with your outer edge of ganache. Again, make sure you've reserved 2-3 tablespoons of ganache for the frosting.

  10. Put the cake in the fridge for about 20 minutes to let the ganache set.

For the Chocolate Ganache Frosting

  1. While the cake is chilling, make the frosting. Beat softened butter in the bowl of a stand mixer until light and fluffy.

  2. Gradually add cocoa powder and powdered sugar, beating on low speed until combined.

  3. Scrape down sides of the bowl and add vanilla extract and the reserved two tablespoons of chocolate ganache. Beat until combined.

  4. Add more ganache or powdered sugar to achieve your desired consistency, then turn mixer onto high speed and whip until smooth.

  5. Once cake is chilled, pipe frosting on to cake as desired using a piping bag and tip. I used a large open star tip to create swirls and stars.

Recipe Notes

*I recommend grinding about 4 cups of old fashioned or traditional oats in the bowl of your food processor until the mixture is very fine. Then, sift the oat flour using a mesh sieve or flour sifter. Measure out 3 cups of the oat flour to use in the cookie dough and reserve the larger, grainier particles for another use (muffins, energy bites, etc).

**If ganache has thickened too much to create a nice drip around the edges, reheat it briefly in the microwave and stir it until smooth. You are looking for a consistency that drips fluidly, but slowly off a spoon. You don't want it to be runny (otherwise, it will slide off the cake and pool at the bottom), but not too thick either (otherwise, it will barely drip at all).

Inspired by Lindsay at Life, Love, and Sugar.