Cookie chocolate cake with browned butter brown sugar cream cheese frosting
A choc-chip-cookie-based chocolate cake layered with browned butter brown sugar cream cheese frosting (if that weren't already evident from the lengthy title).
A super rich, moist, and chocolatey cake, the chocolate cake portion is worth just making on its own.
Listen, the name is a work in progress.
I made this for my birthday this year. There seems to be a cookie theme this year and last year, but I swear there is absolutely no relation.
I actually made something with a similar flavour profile a few years ago. I made cookie topped cheesecake brownies for Mother's Day back in 2017... isn't it wild that that was 4 years ago???
Although I usually flip the top layer upside down so that the bottom is on the top for a cleaner finish, it would ruin the look in this case. It is thus especially important to crumb coat as it means the cut and levelled side is facing the top, i.e. more chance of crumbs being spread around.
This cake uses both cocoa and chocolate, so you get the stronger flavour from the cocoa plus the extra richness from the chocolate. I actually really love this recipe as it results in a super moist, tender, and flavoursome cake.
If using chopped chocolate for the cookie dough portion, make sure not to chop the chocolate too big, otherwise it will be tricky to cut through the layers in the cake later. Chopping the chocolate a little smaller will also help when trying to press the cookie dough into the base of the cake pan.
I also use a bit of corn flour/ corn starch in the frosting so that I don't have to add as much additional sugar. If you like your frosting on the sweeter side, go ahead and just use all icing sugar until your desired consistency is reached.
Make sure that you have trays that can fit the cake tins you intend to use if you're using springform pans. Because the base is made of cookie dough, the butter from the dough will leak out.
Recipe
For the cookie dough
1 full batch makes enough for 3 20cm cake bases plus extra cookies for decorating (and snacking)
2/3 batch makes enough for just the 3 20cm cake bases
INGREDIENTS (ONLY PICK ONE QUANTITY):
FOR 2/3 BATCH:
380g plain flour
1tsp baking soda
1tsp salt
225g unsalted butter, room temperature
100g castor sugar
200g brown sugar
2tsp vanilla extract
2 eggs
320g chocolate chips OR chopped chocolate
FOR 1 FULL BATCH:
570g plain flour
1 1/2tsp baking soda
1 1/2tsp salt
340g unsalted butter, room temperature
150g castor sugar
300g brown sugar
3tsp vanilla extract
3 eggs
480g chocolate chips OR chopped chocolate
METHOD:
1. Sift together the flour, baking soda, and salt. Stir to combine and set aside.
2. Beat the butter and sugars together until light and creamy. It should have lightened in colour but not be completely pale and white.
3. Beat in the eggs one at a time, ensuring they are well incorporated between each addition. Beat in the vanilla.
4. Beat in the flour mixture then beat in the chocolate.
5. If you made the full batch of dough, section off 1/3 of the dough and wrap it tightly in cling wrap or something to keep it airtight. This is for the decoration cookies.
Divide the rest of the dough into thirds. These will be for the 3 cake layers. If using immediately, proceed to the next section. If not, wrap tightly in cling wrap. Refrigerate the dough until you plan to use it. Best to leave the dough for at least 24-72 hours.
6. With the 1/3 portion of dough (for the decoration cookies), when ready (either immediately or after refrigerating for 24-72 hours), roll into 25g balls or your desired size and bake in a preheated 180°C oven for 10-15 minutes (depending on the size you choose). They should only be very lightly browned when you take them out.
For the chocolate cake
Makes 3 20cm cakes
INGREDIENTS:
2/3 batch cookie dough, divided into 3 equal parts (recipe above) (roughly 450g per part)
1c hot water OR coffee (I used 2 1/2 tsp instant coffee)
85g cocoa
125g dark or milk chocolate, finely chopped
1c milk
350g plain flour
1tsp salt
1tsp baking soda
2tsp baking powder
300g unsalted butter, room temperature
450g brown sugar
5 eggs
1tbsp vanilla extract
METHOD:
1. Preheat oven to 180°C. Grease and line 3 20cm cake pans. Press the 3 equal parts of dough into the 3 prepared pans. Set aside in the fridge.
2. Combine the hot coffee OR water, and cocoa. Whisk to combine. Add in the finely chopped chocolate and whisk until smooth and melted. Pour in the milk and set aside to cool.
3. Sift together the flour, salt, baking soda, and baking powder. Set aside.
4. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring they are fully incorporated between each addition. Beat in the vanilla.
5. Beat in 1/4 of the flour mixture, then 1/3 of the cocoa mixture. Repeat until all has been beaten in.
6. Evenly pour the batter into the prepared pans with cookie dough. Bake for 60-70 minutes or until a skewer inserted comes out clean. Cool in the pans for 30 minutes then transfer to cooling racks to completely cool.
For the browned butter, brown sugar cream cheese frosting
INGREDIENTS:
300g unsalted butter
200g brown sugar
500g cream cheese, softened at room temperature
1tsp vanilla extract
100g icing sugar/ icing sugar mixture, sifted +extra
15g corn flour/ corn starch (optional)
METHOD:
1. In a saucepan, melt the butter on a medium low heat. Continue to heat it on a medium heat, stirring occasionally, until you start to see the milk solids (the solid white specks) start to turn a golden brown colour and you start to smell a nutty aroma. Remove form the heat and transfer to a heat-proof bowl. You should now have 250g of browned butter. Add in the brown sugar and stir to soften. The sugar will not melt or dissolve as a lot of the water has been cooked out of the butter, but it does help to soften the sugar before beating.
Refrigerate until it reaches the consistency of softened room temperature butter.
2. Beat the butter-sugar mixture until light and fluffy. Beat in the cream cheese and vanilla until completely combined. and smooth. Beat in the icing sugar, and corn flour if using. Add extra icing sugar if looser than your desired consistency.
To assemble
INGREDIENTS:
200g dark or milk chocolate
200g thickened cream
3 cookie-based chocolate cakes, levelled
1 batch browned butter cream cheese frosting
Chocolate-chip cookies to decorate
Chocolate-chips to decorate
METHOD:
Make the ganache:
1. In a saucepan over low heat, melt together the cream and chocolate until smooth and shiny. Set aside to cool at room temperature.
Assemble the cake layers:
2. Place one layer of cake cookie-side down on the serving dish or a cake board. Evenly spread on 3/4c of cream cheese frosting.
Place another layer of cake cookie-side down on top and spread another 3/4c of frosting on top of that.
Place the final layer of cake on top, cookie-side down, and apply a super thin layer of frosting over the entire cake, just to seal the crumbs in. Place the entire cake in the fridge for 20 minutes or until the thin layer of frosting is relatively firm to the touch and doesn't stick to your finger.
3. Apply the rest of the frosting evenly on the sides and top of the cake, smoothing it as much as you can.
Refrigerate again until this layer of frosting is cool and firm to the touch.
4. Gently re-warm the ganache prepared earlier until it is a pourable consistency but not too much warmer than room temperature.
Remove the cake from the fridge and apply the ganache. You can pipe the ganache around the top of the cake or use a spoon to control each drip, or you can pour the ganache over the top and use an off-set spatula to nudge the ganache over the edge to create the drips.
5. Decorate with cookies and chocolate-chips as desired. Store covered in the fridge until it is ready to be served.
That's it!
This cake is best served at room temperature, but easiest to cut neatly when straight out of the fridge. I'd therefore recommend cutting the slices and waiting a few minutes before digging in.
I'd also recommend waiting 24 hours or so after frosting the cake before cutting and serving so that the cookie bases have time to soak some moisture and flavour from the frosting.
