Brownie Oreo Dirt Cake with Chocolate Whipped Cream
Servings: 12 slices
Ingredients
Brownie:
- 200g (1½ cups) dark chocolate
- 200g (⅞ cup) butter
- 100ml (3 tbs + 1 tsp) milk
- 1 tbs instant coffee (see note 1)
- 120g (⅔ cup) brown sugar
- 130g (⅔ cup) white sugar
- 3 eggs
- 1 teaspoon vanilla sugar or extract
- 80g (⅔ cup) spelt flour (see note 2)
- 30g (¼ cup) cocoa
Cream Topping:
- 500ml (2 cups) whipping cream
- 200g (7 oz) milk chocolate
Decorations:
- approx. 25 Oreos (ground into "dirt")
- decorations (grass and worms, or anything else you fancy)
Instructions
Brownie:
- Pre-heat the oven to 170°C (34℉) and grease a fairly large square or rectangle spring-form baking pan (mine was 27cm x 17cm / 10in x 7in).
- Slowly heat the chocolate and butter in a pan until just melted.
- Mix the coffee (if using) together with the milk, and pour into the chocolate mixture. Let it cool for about five minutes.
- In a large bowl, whisk the sugars with the eggs, and if you're using vanilla essence rather than vanilla sugar, add it now.
- Add in the cooled chocolate mixture, and whisk just until combined.
- Mix the flour and cocoa together, then quickly whisk into the wet ingredients (don't over work it, just until everything is combined).
- Pour into the prepared tin and bake for around 20-25 minutes (until an inserted skewer comes out clean). Remove from the oven and allow to cool completely (leave the cake in the pan).
Cream topping:
- Melt the chocolate and leave it to completely cool. In the meantime, whisk the cream until it is thick and stiff peaks form.
- Add around a third of the cream to the chocolate and mix until well combined, then pour the cream/chocolate mixture into the remaining cream and mix until it is evenly distributed.
- Pour over the cooled brownie and then refrigerate overnight. It doesn't have to be overnight, but I find it gives the brownie a nice, neat slice when it has been refrigerated (a few hours would be enough time for it to set). Please note that the chocolate whipped cream does not go rock hard and keeps a consistency similar to mousse.
- Crush the Oreos in a food processor until you are left with fine crumbs. Just before serving, sprinkle them over the cake and decorate with whatever else you fancy (the grass was created by cutting up bits of green shoe-lace candy).
- Cut into chunks and enjoy! Any leftovers, keep in an airtight container and store in the fridge.
Notes
- If you do not want to use coffee, just omit it from the recipe.
- You can use regular flour instead of spelt. I have successfully baked my go-to brownie recipe with both flours, without any noticeable difference.