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Martha Stewart's make-a-dog cake
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Prep Time:
60 minutes
Cook Time:
75 minutes
Total Time:
135 minutes
Elevate blondies with a chocolate brownie in the shape of an adorable dog wearing a blue collar.
Ingredients:
  • 4mm x 2.5cm piece sour strap
  • 1 blue Smartie
  • Vanilla ice-cream, to serve
  • 625.00 ml plain flour
  • 6.00 gm baking powder
  • 1.80 gm salt
  • 200g unsalted butter, softened
  • 90.00 gm firmly packed brown sugar
  • 6.00 large eggs
  • 6.60 gm vanilla extract
  • 140g unsalted butter, softened
  • 250g good-quality dark chocolate, chopped
  • 42.90 gm dutch processed cocoa powder
  • 2.00 gm baking powder
  • 0.60 gm salt
  • 322.50 gm caster sugar
  • 13.20 gm vanilla extract
  • 85g good-quality dark chocolate, chopped
  • 112.50 gm icing sugar mixture
  • 10.00 gm dutch processed cocoa powder
  • 1 pinch of salt
  • 60g cream cheese, softened
  • 90g unsalted butter, softened
  • 58.75 gm sour cream
Instructions:
  • To make Blondie: Preheat the oven to 180°C/160°C fan-forced. Grease a 22cm x 32cm cake pan and line it with baking paper, leaving a 5cm overhang on all sides. In a bowl, mix flour, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Add eggs and vanilla, then mix well. Gradually add the flour mixture on low speed until just combined. Spread the batter in the pan evenly and bake for 25-30 minutes until a cake tester shows moist crumbs. Cool in the pan for 40 minutes, then transfer to a wire rack to cool completely.
  • Preheat oven to 180°C/160°C fan-forced. Grease and line a 22cm x 32cm cake pan. Melt butter, chocolate, and cocoa. Mix flour, baking powder, and salt. Beat sugar, eggs, and vanilla until fluffy. Add chocolate mixture and flour mixture. Spread batter in pan and bake for 35-40 minutes. Cool in pan for 40 minutes then transfer to wire rack to cool completely.
  • Cut both the blondie and brownie in half crosswise. Trim 1 half of each into 15cm squares, then cut out 16 bone shapes using a template. Cut out dog shapes from the center of the remaining halves. Place a brownie dog in the blondie cutout and a blondie dog in the brownie cutout.
  • Create Decadent Chocolate Frosting: Melt rich chocolate in a heatproof bowl over simmering water, stirring occasionally. Let it cool slightly. Sift sugar, cocoa, and salt into a large bowl. With an electric mixer, whip cream cheese and butter until fluffy. Add sugar mixture while mixing on low. Blend in melted chocolate and sour cream. Set aside 2 teaspoons of frosting for later.
  • Ready the brownie square on a serving plate, generously frost it, then carefully layer the blondie square on top. Refrigerate for 20 minutes or until firm. Using the remaining frosting, affix the sour strap and Smartie for the dog's collar. Serve with a scoop of ice cream and some dog bones for a delightful treat.

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