Ummm....what to say about this cake? It is amazing!!! I have a total sweet tooth (okay...every tooth in my mouth is a sweet tooth. Usually I could probably eat a whole cake and not be satisfied. But after half a slice of this cake, my sugar craving was done. It is a rich cake. So you can totally get away with only making one to fee a bunch. I am a huge fan of cookie dough. I usually make cookies just to eat the dough (admit....you do too!!!). Well, forever ago I pinned this recipe and have been looking for an excuse to make it. It is too big for just my family so I needed to make it when we had people over. Then my husband volunteered us to feed the missionaries one night (go to lds.org for some more info that....) From what I hear from missionaries is that they miss having home cooked meals and things like that. So I decided this would be a nice treat for them. They loved it.
So the gist of this cake is it is a fudgy cake, with balls of cookie dough in it and then a layer of cookie dough frosting inbetween and on top. Sound yummy? well...it is!!! I got the original recipe from Java Cupcake. (and no there is no java in this cake) In their version they did 3 layers....that was a bit much for what I needed so I cut the recipe in half and baked it in 2 9 inch rounds.
I copied her recipe and posted it, but go visit her site because she has some amazingly mouth watering pictures!!!
Ingredients
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 8 Tbsp unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1/4 cup milk
- 1 Tbsp vanilla extract
- 3/4 cup mini chocolate chips
- 1 1/2 cups unsalted butter, sliced
- 6oz unsweetened baker’s chocolate, chopped
- 1 cup light brown sugar, lightly packed
- 2 cups sugar
- 5 large eggs
- 1 Tbsp vanilla extract
- 1 1/2 cups flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 36 Tbsp (4.5 sticks or 2 1/4 cups) unsalted butter, room temperature
- 1 1/2 cups light brown sugar, loose - not packed
- 5-6 cups powdered sugar, sifted
- 1 Tbsp vanilla extract
- 1 1/2 cups flour
- 1/4 + 2 Tbsp cup heavy cream
- 1/2 tsp salt
- mini & regular chocolate chips to garnish
Chocolate Chip Cookie Dough
Fudge Brownie Cake
Cookie Dough Frosting
Instructions
- In a small bowl, sift together the flour, baking soda and salt.
- In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
- Whisk in the dry ingredients.
- Add the mini chocolate chips and fold together.
- Cover and freeze 30 minutes or until firm.
- Preheat oven to 350 F degrees. Grease 3 8in cake pans, line with parchment paper, grease again then flour.
- In a large sauce pan over medium-high heat, melt together the butter and bakers chocolate until smooth. Whisking often.
- Add the sugar and whisk together until smooth.
- Pour the chocolate mixture into a large bowl.
- Add the eggs, one at a time, and whisk after each addition. NOTE: Make sure to whisk well after each egg. The batter should become thick.
- Whisk in the vanilla.
- Sprinkle the flour, baking soda and salt over the batter and whisk until just combined.
- Pour 1 1/2 cups of batter into each prepared cake pan.
- Remove the cookie dough from the freezer. Roll marble sized balls of dough and drop into the batter. Add as many dough balls as you want... I added 12-15 per pan.
- Using your finger, press the dough balls down into pan and cover with batter. You want all the balls to be completely submerged and covered with batter.
- Bake on the center rack of your oven for 25-28 minutes or until the top begins to crack slightly and a toothpick comes out clean from the center.
- Cool in the pans for 15 minutes before removing to a wire rack to cool completely. NOTE: It will be helpful to run a butter knife along the edge of the pan before removing the cake to help prevent sticking.
- In the bowl of your stand mixer, cream the butter until smooth.
- Crumble the brown sugar so that there are no lumps and add it to the butter. Cream together until smooth.
- Sift the powdered sugar into the bowl and mix on medium-low speed until combined. Scrape the sides of the bowl and mix again.
- Mix in the vanilla.
- Sift the flour into the bowl and mix on medium-low speed until combined. Scrape the sides of the bowl and mix again.
- Add the heavy cream and salt and mix on high for 1-2 minutes or until light and fluffy. Scrape the sides of the bowl and mix another minute.
- Place one cake layer on your cake stand and spread 1/4 inch layer of the frosting chips over the top. Place the second layer on top and spread another 1/4 inch layer of frosting. Place the last layer of cake on top.
- Crumb coat the outside of the cake. Freeze the cake for 20 minutes.
- Reserve 1 cup of frosting for decorating. Fold in 1/2 cup mini chocolate chips into the remaining frosting.
- Cover the outside of the cake with the cookie dough frosting.
- Using the straight edge of a cake decorating comb, make sure the sides and the top of the cake are smooth and even.
- Using the edge with the triangle scallops, run the decorating comb along the outside of the cake.
- Press mini chocolate chips onto the bottom 1-2 inches of the cake at the base.
- Using a large star piping tip fitted to a disposable piping bag, pipe small swirls/mounds of frosting along the top edge of the cake. Place a chocolate chip, upside down in the center of each swirl.
Chocolate Chip Cookie Dough
Fudge Brownie Cake
Chocolate Chip Cookie Dough Frosting
Assembly
0 comments:
Post a Comment