First of all sorry this weeks recipe is a day late! Today is my birthday so I wanted to share my birthday cake recipe with you! I have made my own birthday cake for a few years now, I don’t mind as it means I can be a bit creative! For me my birthday cake always has to involve chocolate. While I was thinking about what I wanted to make for my birthday, I had the idea of turning one of the most popular recipes on my blog in to a cake… Slutty brownie cake!

This is a triple layer cake; cookie sponge, oreo sponge and chocolate sponge. They are then covered in a chocolate butter cream and decorated with a chocolate glaze, Oreos, cookies and brownies! Does it get any better?!

I hope you enjoy this recipe.

Lucya xx

You can find Lucya Bakes on Instagram and Facebook

Recipe for Slutty Brownie Cake

Ingredients

400g plain flour

250g butter, softened

450g caster sugar

4 tsp baking powder

6 eggs

320ml buttermilk

Cookie layer

75g chocolate chips

1 1/2 tbsp golden syrup

1 tbsp plain flour

Oreo layer

100g Oreos, crushed in to uneven pieces

1/2 tbsp cocoa powder, sieved

Brownie layer

2 tbsp cocoa powder, sieved

75g chocolate chips

To decorate

1 quantity of chocolate buttercream

100g dark chocolate, broken in to small pieces

100ml double cream

Brownie pieces, mini cookies and Oreo’s

Method

Preheat the oven to 170c (fan assisted)

Beat the butter and sugar together until light and fluffy

Add the eggs one by one, beating well in between each addition

Stir in the buttermilk

Sieve the flour and baking powder in to the mixture and fold until everything is well combined

Divide the cake mixture evenly between three bowls

Using each bowl for a different sponge, add the relevant ingredients and mix until everything is evenly combined

You should now have a bowl of cookie cake mix, a bowl of Oreo cake mix and a bowl of brownie cake mix

Grease and line three 18cm cake tins

Add the cake mixtures to the tins

Bake in the oven for 25 minutes or until a skewer inserted in to the centre of the sponge comes out clean

After 5 minutes, turn the cakes out of the tins and transfer to a wire rack to cool completely

Meanwhile make the buttercream

Once the cakes are completely cool, level the cakes if necessary

Divide the chocolate butter cream in to four

Place the cookie sponge on your base and spoon over 1/4 of the butter cream

Smooth the butter cream evenly over the cake before adding the oreo sponge

Repeat the process again with the butter cream before adding the brownie sponge

Add the remaining half of the butter cream on top of the cake and cover the top and sides

Smooth the butter cream over with a palette knife to make sure you have sharp edges

Place in the fridge for at least half an hour

Make the chocolate drip glaze by heating the cream in a small saucepan. Allow the cream to reach a boil and leave to simmer for 1 minute. Take the cream off the heat and allow to cool for 1 minute. Place the broken dark chocolate in to a heatproof bowl before pouring the cream over the chocolate. Stir until you have a smooth and glossy mixture. Allow to cool to around body temperature

Take the cake out of fridge. Spoon most of the chocolate glaze on to the cake and tease a bit over the edge with a teaspoon to create drips. Smooth the top of the cake with a palette knife or the back of a spoon

Place the cake back in the fridge to set

Just before serving decorate with brownie pieces, mini cookies and Oreo’s!