Serves 12 Slices (Approximately)
Total Time 2 Hours
- Chocolate Chip Cake
- 2 1/2 cups cake flour (substitute all-purpose flour)
- 2 teaspoons baking powder
- 1 / 2 teaspoon salt
- 3 / 4 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 / 2 cup granulated sugar
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 / 4 cup milk, room temperature
- 1 cup mini chocolate chips (tossed and coated with 1 teaspoon flour)
- Chocolate Chip Cookie Dough Filling
- 1 1/2 cup all-purpose flour
- 1 / 2 teaspoon salt
- 1 / 2 cup unsalted butter, room temperature
- 1 / 2 cup light brown sugar, packed
- 1 / 4 cup granulated sugar
- 1 teaspoon vanilla
- 1 / 4 cup milk
- 1 / 2 cup mini chocolate chips
- Chocolate Chip Cookie Buttercream
- 1 1/2 cups unsalted butter (soft, but slightly cooler than room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 / 4 cup heavy cream (substitute with milk)
- pinch of salt
- For Decorating
- Mini chocolate chips
Chocolate Chip Cake
Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.
In a stand mixer or large mixing bowl, cream butter with brown sugar and granulated sugar until light and creamy, approximately 3-4 minutes. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.
In a medium mixing bowl, whisk together cake flour, baking powder and salt.
Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this will result in a dry cake.
Toss and coat your mini chocolate chips with 1 teaspoon of flour. This will prevent the chocolate chips from sinking to the bottom of your cake while baking. Fold the chocolate chips into your batter.
Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will likely require the shorter cook time while a lighter colored cake pan will require a longer cook time) or until an inserted toothpick comes out clean.
Remove the cakes from the cake pans and place on a wire rack to let cool completely.
Chocolate Chip Cookie Dough Filling
Spread flour on a baking sheet and place in the oven for 5 minutes at 350 degrees. This ensures that the raw flour will be safe to consume. Let cool completely before using.
In a stand mixer or medium-sized mixing bowl, cream butter with brown sugar and granulated sugar until light in color and creamy. Add in vanilla extract and mix again.
In a separate mixing bowl, whisk together your flour and salt. Add this dry ingredient mixture to your creamed butter/sugar and combine.
Pour in milk and combine. Fold in mini chocolate chips.
Line a third 8 – inch cake pan with plastic wrap or foil. Add 2 cups of the cookie dough filling to the pan. It should be thick, but as evenly as possible, spread the filling into a layer across the entire pan. Place this in the refrigerator to chill while you prepare the buttercream. With the remaining cookie dough filling, use your hands to roll the dough into six equal portions. These will be used to decorate the top of the cake.
Chocolate Chip Cookie Buttercream
Add your cookies to a high speed blender or food processor. Pulse cookies until no large pieces remain and there are only crumbs. Sift with a fine mesh strainer and measure 1 cup of cookie crumbs to use for the buttercream.
In a stand mixer or large mixing bowl, beat butter until light and fluffy, approximately 2 minutes. Slowly begin adding in the powdered sugar and continue mixing. Add in vanilla extract and a pinch of salt. Stream in half of the heavy cream.
Add the cookie crumbs to your buttercream and fold to incorporate. If the buttercream is too thick to spread, stream in the remaining half of the heavy cream.
Level each of the cakes with a serrated knife to create a flat top.
To a cake stand or large plate, spread a thin layer of buttercream frosting.
Place one of the cake layers onto the stand. Spread a thin layer of buttercream frosting. Remove your cookie dough filling layer from the refrigerator and place on top. Spread another thin layer of buttercream frosting.
Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.
Cover the entire cake with a thin layer of buttercream frosting. Smooth out the sides. This will be your crumb coat. Chill the cake for 20 minutes before using the remaining buttercream to completely cover and frost the cake.
Around the bottom of the cake, gently add mini chocolate chips. Add a ring of chocolate chips to the top of the cake (as shown in picture). Place the cookie dough portions that you formed earlier around the top. If you have remaining buttercream, add to a pastry bag and pipe designs in remaining spaces.
This cake should serve approximately 12 people and is best consumed the day it is made. If leftovers remain, store in an airtight container. Enjoy!