CHOCOLATE CHIP COOKIE CAKE

Chocolate Chip Cookie Cake! Everyone’s favorite cookie turned into a show stopping layer cake made with rum syrup, dark chocolate ganache and brown sugar buttercream.CHOCOLATE CHIP COOKIE CAKE

So, now that I’ve closed my cake business I’m finally ready to start posting some of my cake recipes. Year after year, this Chocolate Chip Cookie Cake was one of my most popular flavors. I guess it’s not surprising since everyone loves chocolate chip cookies. I can’t count how many customers said “I’m not really into cake, but I love this cake”. If you’re one of those people who like cookie dough as much or more than the actual cookie, this is a cake for you.

Ingredients

• Chocolate Chip Cookie Layer
• 1 cup (5 oz, 150g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (4 oz, 113g) butter, room temperature
• 1/4 cup (2 oz, 57g) granulated sugar
• 1/2 cup (4 oz, 114g) brown sugar
• 1 teaspoons vanilla extract
• 1 large egg
• 1 cup (6 oz, 170g) mini chocolate chips
• Chocolate Chip Cake
• 1 Recipe Vanilla Butter Cake
• 1 1/4 cups (8 oz, 215g) mini semi-sweet chocolate chips
• 1 tablespoon water
• 1 teaspoon all purpose flour
• Brown Sugar Butterceam
• 1 Recipe Italian Meringue Buttercream
• 2 tablespoons molasses
• Assembly
• 1/2 recipe rum Simple Syrup
• 1 cup ganache at room temperature

Instructions

1. Make the cookie layer
2. Line an 8" or 9" cake pan with a parchment round
3. Preheat the oven to 350°F.
4. Cream the butter with both sugars until light and fluffy
5. Add the egg and mix until combined
6. Add the flour, baking soda and salt
7. Add the chips all at once and mix until combined
8. Spread the dough into the cake pan. The dough should be about 1/2" thick (if you have excess dough use it to make cookies)
9. Bake until the middle of the cookie puffs up a little and then collapses, about 20 minutes.
10. Cool completely in the pan
11. Flip the pan over and bang one edge of the pan a couple of times. The cookie should loosen and fall out
12. Set aside at room temperature until ready to assemble the cake
13. Bake the Cake
14. Line two 8" or 9" cake pans with parchment rounds
15. Toss the chocolate chips with the tablespoon of water until moistened. Sprinkle the all purpose flour over the chips and toss to distribute the flour. Set the chips aside while you make the cake batter
16. Mix the Vanilla Butter Cake according to the recipe, folding the chocolate chips into the batter just before the whipped egg whites
17. Pour 1/3 of the batter into one pan and 2/3 of the batter into the other pan
18. Spread the batter evenly and bake until the cake springs back when lightly pressed, about 25 minutes depending on pan size.
19. Cool the cakes in the pans for 5 minutes
20. Run a small spatula around the cakes and remove them from the pans
21. Cool the cakes completely
22. Wrap each cake in plastic and refrigerate for 4 hours or overnight (see note 1)
23. Make the Brown Sugar Buttercream
24. Make the according to the recipe. Mix in the molasses at the end
25. Divide the buttercream in 1/2, reserve one 1/2 for icing the cake, use the remaining for filling
26. Assemble the Cake
27. Make the rum syrup according to the recipe
28. Trim the sides and top of both cake layers to remove excess brown edges. Split the larger cake in two, horizontally, you will now have a total of three cake layers
29. Place the chocolate chip cookie layer on a serving platter or cardboard cake circle
30. Spread the ganache evenly over the cookie
31. Place one of the cake layers on the cookie
32. Brush the layer generously with rum syrup
33. Spread 1/2 of the buttercream reserved for the filling onto the cake layer
34. Place another cake layer, sprinkle with syrup and spread with remaining filling
35. Top with the last cake layer and sprinkle that layer with syrup
36. If the cookie base is bigger than the cake layers you can trim the cookie so its even with the cake layers
37. Crumb coat the cake with a thin layer of buttercream and chill until the crumb coat is set
38. Ice with a final coating of buttercream, reserving a little buttercream for decoration.
39. Pipe a border around the top edge of the cake and decorate with mini chocolate chips
40. The cake will keep at room temperature for several days

Notes

1-You can use the cake as soon as it cools to room temperature, but it's easier to trim and split when it's cold. 2-All the components of the cake can be made ahead and refrigerated or frozen until ready to assemble.

for complete instructions please clikck : www.baking-sense.com/2017/01/25/chocolate-chip-cookie-cake/

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