Instructions:
Step 1: Preheat oven and prepare pans according to the directions on the brownie and cake mix packages. Bake each in separate 9-inch round pans and let them cool completely.
Step 2: Prepare edible cookie dough by creaming butter, brown sugar, and granulated sugar. Add milk and vanilla, then mix in heat-treated flour and salt. Chill until ready to use.
Step 3: In a mixing bowl, beat the heavy cream with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form to create the chocolate whipped cream.
Step 4: Assemble the cake by layering chocolate cake, a layer of cookie dough, brownie layer, whipped cream, and repeat. Stack carefully for height and structure.
Step 5: Drizzle chocolate ganache over the top of the cake, letting it run slightly down the sides. Garnish with chocolate chips, truffles, and additional decorations.
Storage Information:
Store the cake in the refrigerator in an airtight container for up to 5 days. Bring to room temperature for 10–15 minutes before serving for best texture and flavor.
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