chocolate chip cookie dough cake

Life has been hectic – travelling, work, and more work. The cure? Baking of course 🙂 I’m planning something big for my partner’s 30th in December so I thought I should use that an excuse to bake and do some recipe testing.

The plan is to make three epic cakes. The chocolate chip cookie dough cake is going to be one layer in what I’m calling the ‘chocolate on crack’ cake (basically everything chocolate I can think of). I was a bit scared that the cake would be too sweet so I thought I’d do one layer of cookie dough and sandwich that between mud cake.

chocolate cookie dough cake 
adapted from baked bree

Because I’m just recipe testing I halved the recipe and made a small cake. To make a larger version double the ingredients and baking time.

170g butter, room temperature
3/4 cup soft brown sugar, very lightly packed
1 1/2 cup flour
3/4 tsp baking powder
3/4 tsp salt
3 eggs
3/4 tsp vanilla extract
1/2 cup dark chocolate, roughly chopped (you could also use store-bought chocolate chips)

Preheat the oven to 160°C/320°F.

Cream the butter and brown sugar for about 5 minutes.

In a bowl, toss the chocolate chips and 2 tbsp of flour together. This should help the chocolate stay where it is in the batter and not sink to the bottom.

While the butter and brown sugar is mixing. In a bowl combine flour, baking powder and salt.

Once the the butter and brown sugar is thoroughly combined add the eggs one at a time. Add vanilla. Slowly add the flour mixture and mix until just incorporated – do not overmix. Fold the chocolate into the batter.

Spoon the batter into a prepared tin. I used a 17.5cm/7 inch cake tin for this recipe because I halved everything. Bake for 30 minutes. The cake is done when a skewer comes out clean. Allow cake to cool in pan for 20 minutes until removing.

chocolate chip buttercream
110g butter, room temperature
1 – 1 1/2 cup icing sugar
1/2 tsp vanilla extract
1-2 tbsp milk
1/2 cup dark chocolate, roughly chopped (you could also use store-bought chocolate chips)

In a stand mixer beat the butter on medium speed until fluffy and it becomes pale yellow in colour. Add sifted icing sugar and mix to combine.

Add vanilla, milk, and chcolate and mix to combine.

Once cake is completely cooled, frost with buttercream and enjoy 🙂

That’s one part of the epic cakes sorted – watch this space for updates, and of course the final products. Happy baking 🙂




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