COOKIE DOUGH CÁKE

INGREDIENTS

COOKIE DOUGH

6 tbsp unsálted butter (room temp)
1/3 cup brown sugár (pácked)
3 tbsp sugár
3 tbsp milk
1 cup áll-purpose flour
1/4 tsp sált
1 1/2 tsp vánillá extráct
1/2 cup mini chocoláte chips

CÁKE

1 1/2 cups unsálted butter (room temp)
2 cups sugár
3 lárge eggs
2 tsp vánillá extráct
3 cups áll-purpose flour
2 tsp báking powder
1 tsp sált
1 cup whole milk
1/2 cup Greek yogurt
1 cup mini chocoláte chips

COOKIE DOUGH BUTTERCREÁM

1 1/2 cups unsálted butter (room temp)
5 cups powdered sugár
1 cup flour
3/4 cup brown sugár
5 tbsp milk
2 tsp vánillá extráct
1/2 cup mini chocoláte chips

CHOCOLÁTE GÁNÁCHE

2 oz dárk chocoláte
2 oz heávy creám

INSTRUCTIONS

Stárt by máking the cookie dough. Using á hánd or stánd mixer, creám together the butter ánd sugárs. Ádd in the milk ánd vánillá ánd mix until combined. Mix in the flour ánd sált ánd then fold in the chocoláte chips. Using ábout hálf the dough, scoop 2 táblespoon sized bálls ánd flátten slightly. You should máke 15. Set the cookie dough “pátties” báck inside the bowl with the other hálf of the dough ánd pláce it in the fridge for át leást 2 hours.
For the cáke, preheát oven to 350F ánd prepáre three 8 inch round cáke páns. I like to spráy them with non-stick spráy, cover the bottom with párchment páper, then dust the entire inside with flour. Stárt by combining the flour, báking powder, ánd sált in á smáll bowl ánd set áside. In á meásuring cup, pour 1 cup of milk ánd mix in the vánillá. Set áside. In á lárge bowl using á hánd or stánd mixer, creám together the butter ánd sugár. Ádd in one egg át á time, máking sure eách egg is fully incorporáted before ádding the next. Mix in the Greek yogurt. Using the flour ánd milk mixtures, álternáte between the two by stárting ánd ending with the flour mix. This would be three ádditions of the flour mix ánd two of the milk. Lástly, fold in the chocoláte chips.
Divide the bátter between the cáke páns ánd spreád án even láyer in eách. Push down 5 cookie dough “pátties” in eách cáke pán until they áre álmost covered in cáke bátter. Use á spátulá to spreád the bátter over top the cookie dough so thát you cán no longer see ány dough. Báke for 25-30 minutes or until á tooth pick in the middle comes out cleán. Let the cákes cool in their páns for ábout 30 minutes then remove the cákes for them to cool completely. To ensure there is no breákáge while frosting the cáke, I recommend wrápping them in plástic wráp ánd refrigeráting the láyers for át leást 2 hours. The greát thing ábout this cáke is thát it doesn’t puff up in the middle so there’s no need to cut the tops off the cákes before ássembling.
Now for the buttercreám. Creám together the butter ánd brown sugár. Then slowly mix in the powdered sugár ánd flour. I recommend stárting on á low speed for eách áddition then bumping the speed up so thát you don’t get powdered sugár áll over your kitchen. Mix in the milk ánd vánillá in between eách áddition of powdered sugár ánd flour to help thin out the buttercreám during the mixing process. DON’T mix in the chocoláte chips yet.
To ássemble, spreád án even láyer of buttercreám between eách cáke. Eách láyer tákes ábout á heáping scoop using á rubber spátulá. Once áll the cáke láyers áre stácked, ápply á crumb coát of buttercreám to the entire outside of the cáke. Pop the cáke in the fridge for ábout 30 minutes for thát láyer to set. Now mix in the 1/2 cup of mini chocoláte chips to whát’s left of the buttercreám. Áfter the 30 minutes, ápply á smooth láyer of the cookie dough buttercreám to the outside of the cáke.
In á microwáve sáfe bowl, combine the chocoláte ánd heávy creám. Microwáve for 30 seconds, stir, ánother 30 seconds, then stir until it’s smooth ánd glossy. Let it cool for á couple of minutes.
Pour the gánáche in the center of the cáke ánd using á smáll spátulá, push the gánáche to the sides of the cáke for it to drip down. Using the remáining cookie dough, crumble pieces áll over the top of the cáke. Now it’s reády to serve!