Chocolate Chip Cookie Layer Cake
What’s better than chocolate chip cookies? Chocolate chip cookies baked into a delicious cake. Try this recipe out for your next event. You won’t be disappointed.
Chocolate Chip Cookie Layer Cake
Ingredients
5 eggs, at room temperature
2/3 cup whole milk, at room temperature
1 1/2 teaspoons vanilla extract
10 1/2 ounces cake flour
12 ounces granulated sugar
1 1/2 tablespoon baking powder
1/2 teaspoon salt
6 1/2 oz. unsalted butter, at room temperature
Baked chocolate chip cookies, recipe below
Vanilla buttercream frosting, recipe below
Instructions
1. Preheat the oven to 375°F. Butter and flour the cake pans and set aside.
2. Mix together the eggs, whole milk, and vanilla extract in a bowl until evenly combined. Set aside.
3. In the bowl of a stand mixer, whisk together the flour, sugar, baking powder & salt until evenly combined.
4. Add the butter in cubes to the dry mixture and beat at medium-high speed until a thick paste forms and
the butter is evenly distributed. Scrape down the bowl occasionally to ensure everything is evenly
distributed. Note: It is vital that the butter is at room temperature and is very soft otherwise it will not
mix properly.
5. With the mixer on medium-low, slowly pour in the liquid and egg mixture. Once the liquid and egg mixture
is poured in, scrape down the bowl. Whisk on medium-high speed for another minute or two.
6. In the meantime, break up the baked cookies into bite-sized pieces. Set aside ó cup of crumbs for
decorating. Carefully fold in the bite-sized cookie chunks into the cake batter until evenly distributed.
7. Pour the batter evenly into the cake pans and bake immediately at 375°F for 35 to 40 minutes or until the
cake springs back when pressed lightly in the center.
8. Let the cake cool in the pan until cool enough to handle. Remove from the pans and cool on a baking rack
until completely cool.
9. Place one layer on a cake round, plate or cake stand. Add enough frosting to the top to create a ó" even
layer. Place the second layer on top. Spread of thin layer of icing over the top and sides, just enough to
cover any crumbs.
10. Place the cake in the fridge for 10-20 minutes so the dirty-frosting layer can harden. This is to make
frosting the cake easier and to keep any crumbs for pulling up an into the frosting.
11. Once the dirty-frosting has hardened, remove the cake from the fridge and evenly spread frosting over the
top and side. Using an icing spatula, do your best to make the frosting appear as smooth as possible.
12. Take a dry Viva brand paper towel and lay it over the top of the cake. Gently and carefully run your fingers
along the paper towel to smooth out the icing. Remove and repeat this process working around the sides
of the cake.
13. Using paper towels or parchment paper, create a ring around the bottom of the cake on the sides, and a
disk on the top so only a band around the corners of the cake are visible. Lightly press the saved cookie
crumbs into this visible band, to create a ring of cookie crumb decoration.
14. Serve or store in an airtight container at room temperature for up to 4 days.
Chocolate Chip Cookies
Ingredients
4 ounces unsalted butter, at room temperature
3 ounces light brown sugar
3 ounces granulated sugar
1 eggs
1/2 teaspoon vanilla extract
6.5 ounces. all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
4 oz. milk chocolate chips
4 oz. dark chocolate chips
Instructions
1. Preheat the oven to 375°F. Line the bottom of the pizza pan with parchment paper and grease the paper and sides of the pan; set aside.
2. Cream together the butter and sugar until light and fluffy, about five minutes.
3. Add the eggs, one at a time, mixing well after each.
4. Add the vanilla and mix in well.
5. Add the flour, salt, and baking soda and mix until a batter forms.
6. Add the chocolate chips and mix until they are evenly distributed.
7. Spoon the batter into even portions on the baking sheet
8. Bake in a preheated oven for 10 to 12 minutes or until the cookies begin to brown.Cool on the pan for a couple minutes before removing to a wire rack to cool completely.
9. Store in an airtight container at room temperature for up to 4 days.
8. Let cool before handling.
Dark Chocolate Mousse
Ingredients
1 cup heavy cream
2 egg yolks
1 1/2 ounces honey
4 ounces dark chocolate, chopped
2 ounces milk chocolate, chopped
1/2 teaspoon vanilla
Instructions
1. Whip the heavy cream to soft peaks. Set aside in the fridge.
2. Heat the honey just to the boiling point.
3. In the meantime whip the egg yolks until they are thick and reach the ribbon stage.
4. While whisking, pour the honey into the egg yolks. Continue to whip the mixture until it is cool and thick.
5. In a bain-marie or a bowl placed over barely simmering water, melt the chocolate.
6. Pour the chocolate into the egg mixture and mix until completely mixed. Add the vanilla and stir in.
7. Fold the chocolate mixture into the whipped cream until completely mixed together. Take care not to overmix or deflate the mousse during this step.
Vanilla Buttercream
Ingredients
1 pound butter, at room temperature
1/4 cup water
8 ounces granulated sugar
1/2 cup egg whites (about 4 eggs)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Instructions
1. Ensure the butter is soft. Set aside.
2. Bring the water and sugar to a boil in a medium saucepan and heat to 240°F.
3. In the meantime, begin whipping egg whites on low. Once the sugar has reached 230°F begin whipping on high speed until stiff peaks form.
4. Once the sugar has reached 240°F, remove from the the heat. Reduce the mixer to medium, and pour the sugar in a steady stream between the whisk attachment and side of the bowl, taking care not to let the sugar hit the whisk.
5. Increase the speed to high and whip until stiff peaks form and the meringue is slightly warm.
6. Reduce the mixer to medium and begin adding the butter, in 1 ounce chunks at a time. Add the salt and vanilla and increase the mixture to high for a few seconds to incorporate everything and smooth the buttercream out.