Sweets' Spot TV | Melody Sweets & Friends make Ruby Chocolate Oreo Cookie Brownie Cake! #livestream - Video

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Guests this week include @magicmurray , music from The Frigid Heirs, Buttercup, MsTickle and Penny Pibbets

RECIPE:
???? Ruby Chocolate Oreo Cookie Brownie Cake

Ingredients:
2c (385g) granulated sugar
1.5c (330g) dark brown sugar
1.5c (340g) unsalted butter, melted
3c (375g) all-purpose flour
1.5c (170g) black cocoa powder
2tsp baking powder
1tsp (4g) kosher salt
2.5tsp (5g) espresso powder
6 eggs (300g) room temp
1.5tbsp (20g) vanilla extract
1c (240g) whole milk, room temp

Method:
Preheat oven to 350F (180C). Lightly butter 3 (8-inch) round cake pans. Line bottom of pans with parchment paper & lightly dust with sieved cocoa powder. Knock excess off.
In a large bowl on a stand mixer fitted with a paddle attachment, mix together sugars & melted butter until smooth & well combined.
In another large bowl, whisk together sieved flour, black cocoa, baking powder, salt, & espresso powder.
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 midway. Whisk in vanilla.
Add flour mixture in three additions alternating with the milk, beginning & ending with flour, scraping the sides of the bowl & stirring just until combined after each addition.
Divide batter among prepared pans (about 2.5 cups or 680g each),
Bake until tops are dry & 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:
7oz (200g) ruby cacao chips
1.5c (341g) unsalted butter, room temp
3c (340g) powdered sugar
1tbsp (13g) vanilla
2tbsp (30g) heavy whipping cream, room temp
1/4tsp kosher salt
1/8tsp electric pink food coloring (*optional)

Method:
Add ruby chocolate to a microwave safe bowl, heat for 30 seconds. Stir, then microwave for 15 seconds, repeat until melted. Set aside.

In the bowl of a stand mixer with a paddle attachment, beat the butter on high until light & fluffy, about 4 mins. Turn mixer to low, add the powdered sugar, & mix until well combined . Scrape down the bowl, give melted chocolate a few stirs & 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 & beat for 2 minutes until smooth. Add vanilla, whipping cream, salt - beat for another minute on med.

???? Sweet Cream Buttercream
Makes about 4 cups
1c (227g) unsalted butter, softened
1/4 tsp kosher salt
3c (336g) confectioners sugar
2tbsp (30g) heavy whipping cream
2tsp clear vanilla extract
*optional .5tsp Americolor white gel food coloring

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 scrap esides of bowl. 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
3oz (85g) ruby cacao, chopped into small bits
1/4c (60ml) heavy whipping cream
1-2 drops Americolor Fuschia or pink food color gel optional

Method
Add cacao & 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 or pink food color gel of your choice if you want. (The natural ganache color turns our 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 gold edible luster dust (optional)

ASSEMBLY
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 (about 5 cookies) Repeat with 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.
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)
Drip your Ruby Chocolate ganache around the sides, and swirl around the top to help hold cookie crumbles.
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!