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The Ultimate Breakup Cake

October 15, 2015

In Recipes 19 comments

Breakups just got a little sweeter!

Black chocolate cake, Break up, Chocolate, City tv, Citytv, Cookie, Fudge, Recipes-export, Ultimate breakup, Valentines

19 comments

19 thoughts on “The Ultimate Breakup Cake”

Nikki G.

Hi Yo! Love your channel, and your recipes!!! I was just wondering why your “Ultimate Breakup Cake with Fudgy Brownies, Eggless Cookie Dough Balls, and Rich Caramel” isn’t on your YouTube channel? I truly appreciate the written instructions here! My niece will love this as her birthday cake- all her favorite flavors in one cake!

August 14, 2016 at 23:47pm

Alexia

Hi Yolanda I love all your cakes and one day hope to be an amazing cake decorator like you!

August 5, 2016 at 23:38pm

kelsey

i love your cakes!! i’m so glad i found your youtube channel for my birthday (02-22) my family made your brain cake i was super excited my friends said it wasn’t lady like to have a brain cake but i loved it! thank you!

March 29, 2016 at 18:10pm

Ciara

Hi Yolanda! I just wanted to say that I love your YouTube Channel and your cake recipes! Especially the chocolate cake with your seven minute frosting. It tastes delicious! I would eat this cake no matter what the day was!! Bye!!
P.S. My name is pronounced Keira :)

March 18, 2016 at 18:24pm

Anaya

I would eat this cake no matter what the occasion! A break up, an engagement, because its Tuesday..no matter the occasion! It looks DELICIOUS!!! I have a cake suggestion: Shopkins! It would be so cute for a little girls birthday party!!! Love your youtube channel and your blog!!!

March 15, 2016 at 12:29pm

Breakup-Worthy Brownies
11oz 72% dark chocolate, chopped
1 cup (230 g) butter
1 1/4 cup light brown sugar
½ cup granulated sugar
½ teaspoon salt
4 eggs
2 egg yolks
1 teaspoon vanilla
1 1/4 cup (160 g) all-purpose flour
5 tablespoons pure unsweetened cocoa powder

Italian Meringue Buttercream
400g granulated sugar (appx. 1 3/4 cups)
1/2 Cup Water
8 large egg whites
1 pound (454g) unsalted butter, room temperature
1 teaspoon pure vanilla extract

Eggless Chocolate Chip Cookie Dough
1 cup salted butter, room temperature
1/2 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla
2 Tablespoons whipping cream
2 cups all-purpose flour
2 cups semisweet chocolate chips

Rich Caramel
1 cup + 2 Tablespoons sugar
3 Tablespoons water
½ cup whipping cream
1/4 cup unsalted butter, cold

Item Name:	Availability:
Electric Stand Mixer with Whisk Attachment	Add to Cart -
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Candy thermometer	Add to Cart -
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Small offset spatula	Add to Cart -
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Piping tip #805

Breakup Worthy Brownies

Place the chocolate and butter into a stainless steel bowl. Place the bowl over a pot of simmering water, stir occasionally until melted.

Turn off the heat, and add the sugars and salt to the chocolate mixture. Whisk until incorporated.

Remove the bowl from the heat and add the eggs, egg yolks and vanilla. Whisk until incorporated.

Fold in the flour and cocoa powder, stir just until the dry ingredients disappear.

Pour the batter into two parchment lined 8” round pans.

Bake the brownies at 350º for 30 minutes, rotating the pan halfway at the 15 minute mark.

Cool completely, then chill for at least 30 minutes before removing from pan.

Italian Meringue Buttercream

In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil.

While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment. When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff but not dry; do not over beat!

Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed. Be careful, it's very hot!

Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check - it should feel like it's at room temperature.

Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth. Makes appx. 6 cups.

Your buttercream will keep for up to a week in the fridge, and about a month in the freezer. I pre-make 3-4 batches of this buttercream recipe and freeze them all the time! Before using your buttercream to fill or ice a cake, make sure it is room temperature.

Eggless Chocolate Chip Cookie Dough

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, both sugars and vanilla at medium speed until smooth and creamy. About 5 minutes.

Scrape down sides of bowl, using a rubber spatula. Add the whipping cream and beat until combined.

With your mixer on the lowest speed, add the flour and mix until incorporated. Pour in the chocolate chips.

Chill your dough for 1 hour and portion into 1oz balls, about the size of a large gum ball.

Rich Caramel

If you'd like to see me make this caramel, you can find the process at the beginning of my Fall Harvest Cake vid - here!

Place the sugar into a heavy pot and pour the water on top. Place your pot on medium high heat and cover with a lid.

In the meantime, place the cold butter into a heatproof bowl and rest a sieve on top. Heat your whipping cream in the microwave for about one minute, or until bubbling. You don’t want it to boil over. Keep your butter and cream close by.

Once you hear your sugar mixture beginning to boil, remove your pot lid.

If your sugar is crystallizing along the sides of the pot, wash it down with water and a pastry brush.

Continue to watch your sugar until it begins to amber. This usually happens in one area. Stir the amber sugar around gently, to ensure that all your sugar caramelizes evenly.

This is where your senses come in! When all of your sugar becomes a lovely amber colour, and you can smell caramel and see tiny bubbles on top, it’s show time!

Put on your oven mitts and remove your pot from the heat. Working quickly and safely, pour the hot whipping cream into your caramel slowly. Stir the cream in with your wooden spoon - it will bubble wildly. Then pour your caramel through the sieve onto the cold butter. This will cool the caramel down and stop the cooking process while melting the butter.

Let the butter melt into your caramel on its own for about 5 minutes. Then gently stir the mixture until it comes together. I know how heavenly your caramel smells right now but don’t dip your finger in yet. Be careful not to burn yourself! Set your caramel aside to cool completely and thicken.

Assembly!

Lay one brownie layer onto your plate or cake stand. Spread a generous layer of buttercream on top of your brownie, about 1/4” thick. Place a ring of cookie dough balls around the outside top edge of the brownie. It helps to lay them in a clock formation using 12 balls, then fill in the middle of that circle with some more cookie dough.

Drizzle on some caramel, and top with your second brownie. Fill your piping bag, fitted with your piping tip with some buttercream. Pipe 8 mounds of buttercream in a clock formation on top of the brownie layer. Place a ball of cookie dough onto each mound.

Pour some caramel on top of your brownie in the middle of your ring of cookie dough. Let the caramel drip down the sides between each buttercream mound.

Enjoy with your friends!

Congratulations!

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The Ultimate Breakup Cake

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