Literally the best cake you will ever eat :)

It was my best friends birthday and of course I wanted to make an extra special cake...a plain sponge with boring buttercream just wouldn't cut it so I wanted something that would produce gasps of amazement and so it had to be my Devilish Chocolate Cake with Cookie Dough Buttercream and a Brownie Waterfall....its absolutely out of this world! I have a very, very happy best friend who has described it as the best cake he's ever had...quite the compliment! Honestly give it a go, you won't regret it!

Devilish Chocolate cake

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, and mix. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
This recipe makes a two layer 9" cake but you can use the mixture to make a different size ie 8" or like me a two tier cake of 6" and 4" ( just adjust the cooking times)
While the cakes are cooling you can make up the brownies.

The Best Chocolate Brownies
(I halved this recipe for the cake but I've given you the full recipe as its so good)

250 g unsalted butter
200 g good-quality dark chocolate (70% cocoa solids), broken up
80 g cocoa powder, sifted
65 g plain flour, sifted
1 teaspoon baking powder
360 g caster sugar
4 large free-range eggs

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth.
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
Leave to cool, preferably over night! You can of course add nuts to the brownies (50g)

Cookie Dough Buttercream

250g butter softened
2/3 cup light brown sugar, packed
2 1/2 cups (about 315g) icing/confectioners' sugar, sifted
2/3 cup (about 85g) all-purpose flour
1/2 tsp. salt
2 tbsp milk
2 tsp vanilla extract
200g (about 1 cup) mini chocolate chips or finely chopped pieces of milk chocolate

Prepare the buttercream; beat together the butter and brown sugar in a large mixing bowl with an electric mixer on high. Mix in the icing sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. Stir in chocolate chips until evenly mixed.

Smooth some of the buttercream between the two layers and sandwich together and use the remaining buttercream to spread around the cake.
Now cut up the brownies into small squares and position them on the cake
Pour melted chocolate over the top and enjoy....enjoy...enjoy :))