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How to make Martha Stewart's make a dog cake

Yield = 16
Prep time: 1:00
Cook time: 1:15
Total time: 2:15

Ingredients

  • 4mm x 2.5cm piece sour strap
  • 1 blue Smartie
  • Vanilla ice-cream, to serve

Blondie

  • 2 1/2 cups plain flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 200g unsalted butter, softened
  • 1/2 cups firmly packed brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract

Brownie

  • 140g unsalted butter, softened
  • 250g good-quality dark chocolate, chopped
  • 1/3 cup dutch processed cocoa powder
  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups caster sugar
  • 3 large eggs
  • 3 teaspoons vanilla extract

Chocolate frosting

  • 85g good-quality dark chocolate, chopped
  • 3/4 cup icing sugar mixture
  • 1 tablespoon dutch processed cocoa powder
  • 1 pinch of salt
  • 60g cream cheese, softened
  • 90g unsalted butter, softened
  • 1/4 cup sour cream

Method

  • Step 1 Make Blondie: Preheat oven to 180°C/160°C fan-forced. Grease a deep 22cm x 32cm cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides. Combine flour, baking powder and salt in a bowl. Using an electric mixer, beat butter and brown sugar on medium-high speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture. Beat until just combined. Spread batter into prepared pan. Smooth top. Bake for 25 to 30 minutes or until a cake tester inserted into centre comes out with some moist crumbs attached. Cool in pan for 40 minutes. Transfer to wire rack to cool completely.
  • Step 2 Make Brownie: Preheat oven to 180°C/160°C fan-forced. Grease a deep 22cm x 32cm cake pan. Line with baking paper, allowing a 5cm overhang. Place butter, chocolate and cocoa in a heatproof bowl set over a pan of simmering water. Stir until butter and chocolate have melted. Cool slightly. Combine flour, baking powder and salt in a medium bowl. Using an electric mixer, beat sugar, eggs and vanilla on medium speed for 4 minutes or until pale and fluffy. Beat in chocolate mixture. Reduce speed to low. Add flour mixture. Beat until just combined. Spread batter into prepared pan. Smooth top. Bake for 35 to 40 minutes or until a cake tester inserted into centre comes out with some moist crumbs attached. Cool in pan for 40 minutes. Transfer to wire rack to cool completely.
  • Step 3 Cut blondie and brownie in half crossways. Trim 1 half of blondie and 1 half of brownie into 15cm squares. Reserve and set aside. Using bone template as a guide (see notes), cut 16 bones from trimmings and remaining blondie and brownie halves. Using dog template (see How to), cut a dog shape from the centre of each reserved blondie and brownie square. Carefully place brownie dog into cutout in blondie and blondie dog into cutout in brownie.
  • Step 4 Make Chocolate frosting: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside to cool slightly. Sift sugar, cocoa and salt into a large bowl. Using an electric mixer, beat cream cheese and butter on medium speed until fluffy. Reduce speed to low. Add sugar mixture. Beat until combined. Beat in melted chocolate and sour cream. Reserve 2 teaspoons of frosting.
  • Step 5 Place brownie square on a serving plate. Spread with frosting. Top with blondie square. Refrigerate for 20 minutes or until set. Using reserved frosting, attach sour strap and Smartie for collar on dog. Serve with ice-cream and dog bones.