If you are like me, then you love eating cookie dough out of the bowl. I have been doing this since I was little, and I just can’t resist taking spoonful’s of the dough before it is cooked. The genius of this cake is that it is packed with cookie dough, so you can eat it without feeling guilty! This cookie dough frosting is made without eggs, so it is perfectly safe.
I made this cake for my sister Katy’s Birthday. We had a huge family party for her in Utah. Living in San Diego with the humidity, I forgot about the dry air in Utah and how it might affect my cake. I foolishly made a naked cake, and did not add a simple syrup to the cake layers 🙁 My sister saved the day by wrapping the cake in plastic wrap while I was at the store, and the cake did not dry out luckily. Next time I will for sure remember to add the simple syrup. I have heard that this can really help keep the cake moist, especially with a naked cake. When you frost a cake, the frosting acts as an insulator and protects the cake from drying out. I hope my sister Katy liked the cake! I have a picture of her blowing out the candles, we actually put sparklers on top of the cake it was really funny. I will have to ask her if I can post the pic of her with the candles.
The slices of cake were so big that I had to cut each slice into three separate pieces! It is also very rich and can go well with a tall glass of cold milk.
- 1 cup sugar
- 1 cup water
- Or equal parts water and sugar
- Preheat oven to 350F, grease 4 round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. You can use a kitchen scale to ensure the batter is evenly distributed.
- Bake for 20 mins, rotate pans in oven.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
- Beat butter until creamy, add sugars and beat on high until pale and fluffy (approx. 2-3mins). Add vanilla and mix until combined.
- Reduce speed to low and slowly add in flour mixture. Mix until just incorporated. Slowly pour in milk. Increase speed to med-high and beat for 2-3 minutes until light and fluffy. Stir in mini chocolate chips.
- Place the chocolate in a medium-sized bowl and set aside.
- Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes. Gently stir, starting in the middle and working your way outward, until the cream and chocolate are completely mixed. Cover with plastic wrap and set aside. Let the ganache sit at room temperature over night
- Combine water and sugar in a pan.
- Heat mixture over medium to medium high heat just until the sugar dissolves in the water.
- Take off heat immediately and allow to cool completely.
- Store in a jar or other container in the refrigerator
- Apply to cake liberally with a pastry brush after cake has cooled.
- Place first layer of cake on a cake board. Top with one cup of cookie dough. Repeat with the remaining layers. Smooth the outside with off set spatula. Chill for 30 mins.
- Using a spoon, drip the ganache along the edges of the cake, then fill in the top. Chill for 15 mins.
- Put ganache in a piping bag with a large star piping tip. Pipe swirls on top of the cake. Cut chocolate chip cookies in half and place them on each chocolate swirl.