- Chocolate Chip Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1 / 2 teaspoon salt
- 3 / 4 cup unsalted butter, room temperature
- 1 cup brown sugar
- 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 brown sugar
- 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 / 2 cup heavy cream (substitute with milk)
- pinch of salt
- For Decorating
- additional 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 large mixing bowl, use a mixer to cream butter with brown sugar and granulated sugar for approximately 4 minutes or until creamy. 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.
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 in the chocolate chips to 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 not need as long of a 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 medium sized mixing bowl, use a mixer to 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 and sugar bowl. Stir with a wooden spoon or spatula to combine.
Pour in milk and stir to combine. Fold in mini chocolate chips.
Line a third 8 – inch cake pan with plastic wrap. Using a measuring cup, add 2 cups of 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 for an hour or into the freezer for 20 minutes to chill and set. With the remaining cookie dough filling, use your hands to roll the dough into six equal balls. These will be used to decorate the top of the cake.
Chocolate Chip Cookie Buttercream
In a large mixing bowl, use a mixer to beat butter until light and fluffy. Add in powdered sugar and mix to incorporate. Add in heavy cream and vanilla extract and mix.
To a high speed blender or food processor, add your cookies. Pulse cookies until no large pieces remain and there are only crumbs. Sift the mixture before measuring out 1 cup of cookie crumbs.
Add cookie crumbs to your mixing bowl and gently fold to incorporate.
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 or freezer, and place on top. Spread a 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 balls that you formed earlier around the top as well. If you have remaining buttercream, add to a pastry bag and pipe dollops in remaining spaces between cookie dough balls.
This cake should serve approximately 12 people. Enjoy!