Sunday, April 22, 2012

Chocolate Chip Cookie Dough Cake


 This is the cake of my dreams. Between layers of brown sugar chocolate chip cake lies a thick layer of gooey chocolate chip cookie dough and the whole cake is enclosed in a blanket of brown sugar buttercream and garnished with mini chocolate chips and fresh backed chocolate chip cookies. This cake is perfect for anyone who can't get enough raw cookie dough. I based this recipe on chocolate chip cookie dough cupcakes from Annie's Eats. Most cupcake and cake recipes are interchangeable, just slightly different baking times and, obviously, different pan sizes. I used two 9 inch cake pans for my dream cake but 8 inch would be great also and would leave you with extra batter for cupcakes.

cookie dough filling as thick as the cake layers

I doubled the filling recipe because when I just prepared the original amount it did not look the thick lushous layer of cookies dough I had envisioned. I also multiplied the frosting recipe by 1.5 to ensure I would have enough to cover and decorate the cake but this was unnecessary as I had a lot left over after finishing the cake. In total, I used about 8 sticks of butter for this cake! even if the cake is cut into 16 slices, thats still 1/2 stick of butter per slice. The unhealthiness of this amazing cookie cake puts it in the only for special occasions category.

I baked this specialty for a cake-off me and my supervisor, Tom, had at work. Every year in April is when we celebrate everyone's birthday at my job. Tom suggested we have a contest this year to see who could bake the best cake after I brought in some banana split cupcakes to work. His  car shaped mini cakes didn't stand a chance, they didn't even have frosting.

The competition

Chocolate Chip Cookie Dough Cake
Yield: 24 cupcakes or two 9- inch layers
Adapted from annie's-eats


For the cupcakes:

3 sticks unsalted butter, at room temperature

1½ cups light brown sugar, packed

4 large eggs

2 2/3 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup milk

2 tsp. vanilla extract

1 cup mini chocolate chips (semisweet or bittersweet)

For the filling:

I doubled this for an extra thick layer of filling
4 tbsp. unsalted butter, at room temperature

6 tbsp. light brown sugar, packed

1 cup plus 2 tbsp. all-purpose flour

7 oz. sweetened condensed milk

½ tsp. vanilla extract

¼ cup mini semisweet chocolate chips

For the frosting: 

3 sticks unsalted butter, at room temperature

¾ cup light brown sugar, packed

3½ cups confectioners’ sugar

1 cup all-purpose flour

¾ tsp. salt

3 tbsp. milk

2½ tsp. vanilla extract

For garnish:
Tiny chocolate chip cookies

Mini chocolate chips


1  To make the cakes, preheat the oven to 350° F. Grease two 9-inch cake pans and line them with parchment paper or for cupcakes, line two cupcake pans with paper liners (24 total). Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. In a measuring cup, stir together the milk and vanilla.
2  In a large mixing bowl combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, about 3 minutes. Slowly mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3  Add the dry ingredients to the mixer bowl on low speed or by hand, in in 3 additions alternating with the milk in two additions, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Fold in the chocolate chips with a spatula.
4  Divide the batter evenly between the prepared cake pans or cupcake liners. Bake cake for 20-25 minutes or cupcakes for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
5  To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
6  To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. It helps to roll the dough into balls before refrigeration. To make a nice even cake layer, put a large piece of parchment paper over a 9-inch cake pan and put the filling in that to refrigerate so it will be the same shape as the cake.
7 To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

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