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Ruby Chocolate Oreo Cookie Brownie Cake

December 2, 2023


**As seen in Sweets' Spot TV episode 2 - "Girls Just Want to Have Sweets"**


Layers of decadently dark oreo brownie cake, filled with layers of a silky smooth ruby chocolate buttercream, crumbled oreo cookies within each layer AND surrounding the bottom of the cake for that extra cookie crunch, covered in a sweet cream buttercream, and drenched in a dreamy ruby chocolate ganache. To take it even further over-the-top I've topped it with ruby chocolate dipped oreos that are decorated in edible gold. THEY ARE SO GOOD. Ruby chocolate has this gorgeous lite and tangy hint of raspberry that perfectly balances the deep dark chocolate flavor. I'M OBSESSED!

I made a LOT of bakes throughout season 1 of Sweets' Spot, but this one might just be my favorite. It's simple(ish), and unique in flavor with the introduction of the light and tangy ruby cocoa. The little bites of salt that cut though the sweet cream buttercream are a welcome surprise, and the texture .... MMmmm! ... it's got everything - salty, sweet, crunchy, and velvety smooth.


I recommend making extra ruby chocolate dipped oreos. Thank me later.


Ruby Chocolate Oreo Cookie Brownie Cake


 

Melody makes her Ruby Chocolate Oreo Brownie Cake LIVE!

*Special Guest: Magician Murray Sawchuck*



 

RECIPE:

🍰 Ruby Chocolate Oreo Cookie Brownie Cake


Ingredients:

2 cups (385g) granulated sugar

1.5 cups (330g) firmly packed dark brown sugar

1.5 cups (340g) unsalted butter, melted

3 cups (375g) all-purpose flour

1.5 cups (170g) black cocoa powder, sifted

2 tsp baking powder

1 tsp (4g) kosher salt

2.5 tsp (5g) espresso powder

6 large eggs (300g), room temperature

1.5 tbsp (20g) vanilla extract

1 cup (240g) whole milk, room temperature


Method:

  1. Preheat oven to 350F (180C). Lightly butter grease 3 (8-inch) round cake pans. Line bottom of pans with parchment paper and lightly dust with sieved cocoa powder. Knock any excess off.

  2. In a large bowl on a stand mixer fitted with a paddle attachment, mix together sugars and melted butter until smooth and well combined.

  3. In another large bowl, whisk together sieved flour, black cocoa, baking powder, salt, and espresso powder.

  4. Slowly add eggs to sugar mixture, whisking on med-high for 10 seconds between each addition until combined and scraping the sides of the bowl after the third egg. Whisk in vanilla.

  5. Add flour mixture in three additions alternating with the milk, beginning and ending with flour mixture, scraping the sides of the bowl and stirring just until combined after each addition.

  6. Divide batter among prepared pans (about 2.5 cups or 680g each),

  7. Bake until tops are dry and bounce back when lightly pressed and a wooden pick inserted in center comes out clean, 35 -40 minutes. When cool enough to handle, place on cooling rack to come to room temperature before double wrapping in plastic wrap and placing in the freezer for a minimum of 1 hour.



💞 RUBY CHOCOLATE BUTTERCREAM

Ingredients:

7 oz (200g) ruby cacao chips

1.5 cups (341g) unsalted butter, room temp

3 cups (340g) powdered sugar

1 tbsp (13g) vanilla

2 tbsp (30g) heavy whipping cream, room temp

1/4 tsp kosher salt

1/8 tsp electric pink food coloring (*optional)


Method:

1. Add ruby chocolate to a microwave safe bowl and microwave for 30 seconds . Stir, then microwave for 15 seconds, repeat until there are only a few chips left to be stirred in and melted with the rest. Set aside to cool a bit.

2. In the bowl of a stand mixer with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes.

3. Turn mixer to low, add the powdered sugar, and mix until well combined . Scrape down the bowl.

4. Give the melted ruby chocolate a few stirs and make sure it’s not hot enough to melt the butter (if it is still too hot, wait a few minutes before adding!), add it in. Turn the mixer to medium speed and beat for 2 minutes, until mixture is smooth.

5. Add the vanilla, whipping cream, and salt and beat for another minute on medium.



💗 Sweet Cream Buttercream

1 cup (227g) unsalted butter, softened

1/4 tsp kosher salt

3 cups (336g) confectioners sugar

2 tbsp (30g) heavy whipping cream

2 tsp clear vanilla extract

*optional 1/2 tsp Americolor white gel food coloring

  1. In the bowl of a stand mixer fitted with the paddle attachment beat butter and salt at medium speed until creamy, about 1 to 2 minutes, stopping to scrape the sides of bowl.

  2. With mixer on low speed, gradually add confectioners sugar alternately with cream beginning and ending with confectioners sugar, beating until fluffy and combined. Beat in vanilla.


💓 Ruby Chocolate ganache

  • 3 oz (85g) ruby cacao, chopped into small bits

  • 1/4 Cup (60ml) heavy whipping cream

  • 1-2 drops Americolor Fuschia or pink food color gel optional

Method

  1. Add cacao and cream to a microwave safe bowl. Heat for 30 seconds, stir. Heat for 15 seconds, stir. Repeat until melted. Add a drop or two of Americolor Electric Pink food color gel (The natural ganache color turns a more mauve-toned). Cool at room temp for about 15 mins


2.5c (265g) crushed Oreos (265g) *About 25 cookies

Dipping chocolate (*See Assembly)

Edible gold leaf or edible gold paint (optional)



ASSEMBLY

  1. Level cold brownie cake layers. Place 1 cooled brownie layer on a cake stand. Spread 1.5 cups (350g) Ruby Chocolate Buttercream on top. Crumble Oreo cookies to cover layer. Repeat with the 2nd layer. Flip remaining brownie layer and add to top of the cake, (bottom side up). Spread a thin layer of ruby chocolate buttercream on top and sides of cake to create a crumb coat, (Making it look like a "naked" cake); refrigerate for 20 minutes.

  2. Spread 3.5 cups (816g) sweet cream icing to cover the top and sides of cake. Place in freezer for 10 minutes minimum (this preps the icing for the next step)

  3. Drip your Ruby Chocolate ganache around the sides, and swirl around the top to help hold cookie crumbles.

  4. Place remaining Ruby Chocolate buttercream in a pastry bag fitted with a star shaped piping tip, or M1 piping tip. Pipe swirls about 1.5 inches round and tall enough so they help support the cookies being places between each dollop around the top of the cake. Add cookie crumbs around the base of the cake, and even more on the top for that addicting oreo crunch!



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