The Slutty Brownie Cake 🍫🍪🍫(with Swiss Meringue Buttercream frosting)

Beware! this cake comprises of three gorgeous layers: Chocolate chips,🍪 Oreo cake and a Chocolate ( brownie) layer🍫.. plus Swiss Meringue Buttercream icing and a shiny chocolate ganache!

Note: I should be working on my dissertation but here I am sitting in LSE library, excited about writing this blog! (Guilty)

I saw this cake recipe weeks ago and had been planning on this cake ever since. This finally happened today! I only had one baking tin, so it took me triple the time to bake the whole cake layer by layer, but it was really worth all the effort! This cake is all about its inner beauty i.e. the three different tastes combined together and topped up with the meringue icing!! My heart skipped a beat when I was cutting the first slice to see how the inside turned out! It felt like a achievement to me honestly haha. You can opt for any icing on this cake (I’ve heard cream cheese frosting goes really well too). Because I had never tried the Swiss buttercream before, I really wanted to see how it turns out.

Cake Layers:

  • 4 cups all purpose/ Cake flour
  • 1 ½ tsps. baking soda
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 1 cup (226.8 grams) butter, room temperature
  • 2 cups granulated white sugar
  • 1 tbsp. pure vanilla extract
  • 4 eggs (room temperature)
  • 2 cups buttermilk


Add ins:
Cookie Dough Layer
  • 1 tbsp. honey or Molasses*
  • 1/2 cup chocolate chips

*the original recipe asked for Molasses, but because I could not find it easily, I substituted  it with honey! if you can find Molasses then do use it as it is known to give it a nice robust flavour

Oreo Layer
  • 8-9  Oreos crumbled
Brownie Layer
  • 1/3 cup Dutch processed cocoa powder
  • 2 tbsp. vegetable oil


  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 3 – 9”cake pans, line the bottom with parchment paper and set aside.
  •  In a bowl, whisk together the flour, baking soda, baking powder and salt. Set aside
  • In another bowl, using an electric or hand mixer, beat the butter until soft and creamy. Slowly add in the sugar. whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)
  • Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along
  • Add in the Vanilla extract
  • Put the mixer on a slow speed and add in the flour mixture (in three additions)  and buttermilk (in two additions). Start and end with the flour.
  • You can take off the mixer and finish mixing by hand whisk if need be. Divide the batter equally into 3 bowls and mix in the various add-ins for each layer.  transfer the three batters into the different cake tins.
  • Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cakes to cool completely before frosting it (at least 40 mins)

(Recipe adapted from:


Swiss Meringue  Buttercream:
  • 1 1/2 (300 grams)  cups sugar
  • 4 large egg whites
  • pinch of salt
  • 400 grams butter (cut into small pieces at room temperature)
  • 2 tsp. Vanilla Extract


  • Make a double boiler by putting a mixing bowl over a saucepan of simmering water (Make sure the bowl doesn’t touch the water)
  • Add the sugar, the egg whites, and salt in the bowl whisking gently but continuously  until the sugar has dissolved and the mixture is hot, about 1 to 2 minutes.
  • Take off the bowl from the sauce pan and use an electric mixer on a medium-high speed, to beat the egg whites until they begin to form stiff peaks and are fully cooled down, about 7-10 minutes (it will take some time if you have don’t have one of the big mixers, so be patient).
  • Beat in the butter pieces, a little at a time, until the icing has reached the smooth and spreadable texture. Add in the vanilla and pinch of salt until well combined.

(Recipe source:

Chocolate Ganache:

Check out the chocolate ganache recipe on one of my previous blogs here:
Marble Chiffon Cake ▪️▫️▪️

Frost the three layers nicely with the buttercream layer by layer. This cake doesn’t really need a full coverage from the outside so spread a thin layer around  the sides of the cake.  Drizzle the chocolate ganache on top and decorate with any of your favourite toppings. I used chocolate chip cookies, Oreos and Brownie bites to be authentic to this cake!

This cake is about going all out! Hope you guys enjoy it!

#amarbakes #productivday


Marble Chiffon Cake ▪️▫️▪️

IMG_1788This goes back to the first time I experimented with chocolate lace! So to be honest I have greatly improved on the chocolate lace collar since then but I still want to share this recipe of the light and airy marble chiffon cake I baked for one of the LSE’s  interuniversity bake off. Sadly I don’t have enough pictures of the inside of the cake but I’m sure to upload some the next time I make this 🙂
Chiffon cakes are slightly different to other cakes in the sense that they have a more light and airy cake texture. This comes from the way eggs are whipped in the preparation of this cake as well as the use of vegetable oil instead of butter. This cake relies on egg whites (meringue) along with baking powder for its leavening.

You can use any sort of topping for this cake. I went for a simple chocolate ganache to top this as I wanted to have the main focus to be on the marble cake itself. 🍫


Marble Chiffon Cake:

Ingredients: (Makes about 12 servings)

  • 1/3 cup unsweetened cocoa powder
  • ¼ cup hot water
  • 3 Tbsp. granulated sugar
  • 2 Tbsp. cooking oil
  • 2 cups sifted all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼teaspoon salt
  • ½ cup cooking oil
  • 7 eggs, separated (room temperature)
  • ¾ cup cold water
  • 2 tsp. vanilla
  • ½ tsp. cream of tartar


  • In a saucepan, combine the first four ingredients from the list (cocoa powder, the 1/4 cup hot water, 3 tablespoons granulated sugar, and the 2 tablespoons cooking oil). Stir over low heat for 1 to 2 minutes or until sugar dissolves. Remove from heat and set aside.
  • In a large bowl, combine the flour, the 1 ½ cups granulated sugar, the baking powder, baking soda and salt.
  • Make a well in center of the flour mixture. Add ½ cup cooking oil, the 7 egg yolks, ¾ cup cold water, and vanilla extract. Using an electric mixer, beat on low speed until combined, turn to high speed and beat for about 5 minutes or until the batter is satin smooth.
  • After washing the beaters, in a separate bowl, beat the 7 egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold in one fourth of the beaten whites into the egg yolk batter, then fold in the remaining beaten whites. Fold in lightly by a spatula.
  • Transfer one-third of batter (about 3 cups) to a medium bowl. Gradually fold in cocoa mixture into that.
  • Now comes the part to assemble the marble layers. Put half of the light-colored (Vanilla) batter into an un-greased 10-inch tube pan. Top with half of the dark-colored (chocolate) batter. Repeat layers of light and dark batters. With a knife or a narrow spatula, gently swirl through batters to give it a marble texture (This is the fun bit).
  • Bake on the lowest rack at 325°F (162.8°C) for 60 to 65 minutes or until top of the cake springs back when lightly touched. Immediately invert the cake and let it cool thoroughly. Loosen cake from side of pan and remove the cake to your serving plate.
  • After topping it with chocolate ganache and i filled the inside hold of the cake with different berries. So when you cut the cake, you have a berry flow 🍓🍒🍓🍒


(Adapted from:


 Chocolate Ganache: 🍫🍫🍫

  • 4 ounces (1 cup) Semi sweet chocolate chips
  • 1/3-cup heavy cream
  • 1 tsp. butter (softened at room temperature)
  • 1/8 tsp. salt


  • Over medium heat, in a small pan heat the cream (just below the boiling point)
  • Pour the cream over the chocolate chips in a bowl and let it sit for about a minute. After a minute whisk it together until smooth. To give it the glossy touch you’ll add the butter and salt and whisk the whole thing together. You’ll end up with a nice shiny satin like textured ganache.
  • Pour the ganache over the cake and let it drop on the sides.
    If you let the ganache sit for a while, it may start to harden slightly (so you can always add a drop of milk to bring it back to your chosen consistency.

(Source:laura vitale chocolate ganache tart)


Chocolate Lace Collar:

Check out my previous blog for the method on the chocolate lace:
Vanilla Cake with Pink Buttercream Frosting 💟

As this was a marble cake, I filled in the spaces in the chocolate border with white melted chocolate to give it the marble concept touch, hehe! hope you guys enjoy it xx☺️

#happybaking #amarbakes

Classic Chocolate Cake with Nutella ButterCream


One can instantly divert people’s attention just by uttering the word Nutella!

This has been one of my most used recipes for birthday cakes and you’ll be seeing a lot more cakes on my blogs with the same recipe but a different decorating style each time!

I made this cake for my cousin’s 19th birthday and I decided to top the cake with a beautiful chocolate bow. It was the first time I experimented with a chocolate bow but it turned out just what I had in mind! I used the chocolate transfer sheets for it, which has to be one of the most creative things for baking! (more details on it follows in this post)





  • 2 cups Granulated Sugar
  • 1 cup Buttermilk
  • 2/3 cup Vegetable Oil
  • 1 tsp. Instant Espresso Powder
  • 1 cup Water
  • ½ tsp. Vanilla Extract
  • 3 Eggs
  • 2 cups Flour
  • 1/2 tsp. Salt
  • 1 tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ¾ cup Unsweetened Cocoa Powder


1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 2 – 9”cake pans, line the bottom with parchment paper and set aside.

2) Mix the instant espresso powder in the water and give it a stir. Set aside.

3) In a large bowl, using an electric mixer combine the sugar, buttermilk, oil, espresso water, vanilla extract and eggs. Whisk well to combine.

4) Add the dry ingredients flour, cocoa powder, salt, baking powder and baking soda. Mix together just to combine but do not over mix it.

5) Divide the cake batter evenly between the 2 greased/lined cake pans. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6) Allow the cakes to cool completely before frosting it (at least 40 mins)


You can’t go wrong with Nutella! This recipe won’t let you down!


  • 1/2cup unsalted butter, softened
  • 2/3 cup Nutella
  • 1 tsp. pure vanilla extract
  • 2 1/2 cups confectioners’ sugar
  • 4 tablespoons heavy cream


1) In a medium bowl, with an electric hand mixer, cream the butter and Nutella until fully combined.

2) Add in the vanilla extract, confectioners’ sugar and heavy cream and mix on low speed until all sugar is incorporated.

3) Turn mixer to medium-high speed and beat the frosting for about two minutes or until the frosting turns out to be smooth, creamy and thick!

4) Spread a good amount of frosting between the two cake layers before covering the whole cake!




Chocolate transfer sheets is basically embossed with cocoa butter on one side. All you have to do is spread melted chocolate over it. Once it comes in contact with the melted chocolate the pattern is transferred onto the chocolate itself and you can peel off the sheet once the chocolate sets!

you’ll be able to find chocolate transfer sheets on Amazon or eBay at very reasonable prices. However, it is not a necessity! you can easily use a normal parchment paper for the bow as well!

For the chocolate bow, I used the directions provided by ‘Sweet Dreams’:

It takes you step by step from cutting the paper strips to making the perfect loop!
bear in mind, it takes a lot of patience to work with melted chocolate, but I promise it pays off beautifully!

I’ll be posting some other of my favourite versions of this cake very soon!