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CHOCOLATE CHIP COOKIE CAKE WITH CREAM CHEESE FROSTING


INGREDIENTS

CHOCOLATE CHIP COOKIE LAYERS
  1. 3-1/2 cups all-purpose flour
  2. 1-1/2 teaspoons baking soda
  3. 1 teaspoon salt
  4. 1-1/3 cups (21 tablespoons) butter
  5. 1-1/4 cups packed brown sugar
  6. 1/2 cup granulated sugar
  7. 2 eggs
  8. 2 egg yolks
  9. 1 tablespoon vanilla extract
  10. 2-1/2 cups semisweet chocolate chips

CREAM CHEESE FROSTING
  1. 10 ounces cream cheese, softened
  2. 5 tablespoons butter, softened
  3. 1/2 teaspoon vanilla extract
  4. pinch of salt
  5. 2-1/2 cups powdered sugar

CHOCOLATE GANACHE TOPPING
  1. 2 ounces semi-sweet or dark chocolate, chopped
  2. 1/4 cup heavy cream

INSTRUCTIONS


Make the Chocolate Chip Cookie Layer Cake
  1. Heat oven to 350°F. Prepare three 8-inch round cake pans by spraying them with non-stick cooking spray and lining them with parchment paper.
  2. Whisk the flour, salt, and baking soda together in a medium bowl. Set aside
  3. Melt the butter then place it in a mixing bowl. Add the sugars to the melted butter and beat until combined. Add the eggs, egg yolks, and vanilla. Beat until creamy.
  4. Stir the flour mixture in by hand. Do not over-mix. Stir in the chocolate chips.
  5. Divide the batter into the three pans. Place in the pre-heated oven and bake for 18 to 20 until the tops are a light golden brown.
  6. Set on a wire rack to cool.

Cream cheese frosting:
  1. Add the cream cheese and butter to a mixing bowl and beat on high speed until it is smooth and creamy.
  2. Add in the vanilla and salt and mix just until well combined.
  3. Add the powdered sugar and beat on low speed until the sugar is moistened then increase the speed. Beat for a couple of minutes scraping down the sides and bottom of the bowl intermittently. When the frosting is smooth and creamy, set aside and prepare the chocolate topping.
chocolate ganache topping:
  1. Add the chopped chocolate to a small bowl. Heat the heavy cream just until it barely simmers then pour the hot cream over the chocolate.
  2. Let the chocolate and hot cream sit for 30 seconds to 1 minutes then stir it until it is smooth. Set the mixture aside and let it cool down to room temperature.
  3. Assemble the cookie cake
  4. Once the cookie cakes are cool, stack them on top of each other with a slathering of cream cheese frosting in between each layer. Reserve a small amount of cream cheese frosting to pipe on top of the assembled cake.
  5. Drizzle the top and sides of the cake with the chocolate ganache.

For more detail savorthebest.com

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