Ingredients
Dark chocolate brownie
White chocolate blondie
To build tiers
Method
1.Preheat oven to 150°C/300°F. Grease Swiss roll pans; line base and long sides with baking paper.
2.Make dark chocolate brownie; break chocolate into medium saucepan, add chopped butter and sifted cocoa; stir over low heat until smooth. Cool until just warmed; whisk in sugars, extract, eggs and sifted flour. Spread mixture into one Swiss roll pan. Bake about 35 minutes. Cool in pan.
3.Make white chocolate blondie; break chocolate into medium saucepan, add chopped butter; stir over low heat until smooth. Cool until just warmed; whisk in sugar, eggs and sifted flours. Spread mixture into second Swiss roll pan. Bake about 35 minutes. Cool in pan.
4.Turn blondie and brownie onto board, trim all sides of both cakes.
5.Using all of the cutters, cut out 12 rounds of each size from both the brownie and the blondie.
6.Make three-tier stacks, alternating rounds of brownies and blondies; securing each tier with ganache.
7.Dust stacks with combined sifted icing sugar and glitter before serving.
Equipment: 2 x 24cm x 32cm (9½-inch x 13-inch) Swiss roll pans 5cm (2-inch) round cutter 3.5cm (1½-inch) round cutter 2.5cm (1-inch) round cutter paper piping bag
Note
