
Chocolate Chip Cookie Dough Drip Cake
Steps involved
There are several components to this cake, but don't be intimidated! Let's break it down:
Edible cookie dough disks and mini cookies
Chocolate chip cake
Buttercream
Ganache drip
READ BEFORE CONTINUING: The following recipes are scaled to make the cake pictured above -- a 4 layer cake made with 6-inch round cake layers. If you wish to make a smaller cake, please scale down these recipes.
recipes used
Edible Cookie Dough Disks & Mini Cookies
Ingredients:
1 lb. butter, softened
1 cup sugar
1 cup packed brown sugar
1/2 cup pasteurized eggs (or 2 eggs worth)
2 tsp. vanilla extract
1/2 tsp. salt
3 cups flour, treated
1-2 cups mini semi sweet chocolate chips (depending on how chippy you want the dough)
** If you want to make cookies out of this dough you will need to add 1 tsp. baking soda, but because we are not baking this I left it out
Spread flour on a lined cookie sheet and bake in a 350° F oven for 5 minutes. Take out and cool completely.
Cream together butter, white sugar, and brown sugar until smooth
Add pasteurized eggs slowly, mix
Add vanilla and salt
Mix in flour
Add desired amount of mini chocolate chips (make sure you save enough to use on the drip of the cake later)
Remove roughly 1/4 cup of dough and set aside to use for mini cookies
Divide remaining dough into 4 equal parts
Line an 8 inch (or however big you want your cake to be) cake pan with plastic wrap and press one quarter of the dough into the pan to create a cookie dough disk; cover with plastic wrap and place in freezer. Repeat for the remaining 3 chunks of dough
Add a pinch of baking soda to the 1/2 cup of dough you set aside earlier.
Form the dough into 4 mini cookies and bake at 325° F until brown (approx. 8 minutes)
(Adapted from AllRecipes "Best Chocolate Chip Cookies")
Vanilla Chocolate Chip Cake
Ingredients:
16 oz. (4 sticks) unsalted butter, room temp
28 oz. sugar
12 oz. egg whites, room temp (I used cartoned egg whites) - equivalent to 12 egg whites
28 oz flour
5 tsp. baking powder
1 tsp. salt
20 oz. milk, room temp
2-4 tsp. vanilla extract
4 oz. unsweetened applesauce (can substitute with vegetable oil)
1 12 oz. bag mini semi sweet chocolate chips
Preheat oven to 335° F and prepare four 8-inch round cake pans (can also use two 8-inch round cake pans that have 3 inch tall sides)
Measure out and combine flour, baking powder, and salt. Set aside.
Measure out and combine milk, vanilla extract, and applesauce. Set aside.
In a bowl/mixer cream butter until smooth. Add sugar and mix until light and fluffy.
Slowly add egg whites and mix until combined.
Add about 1/3 of your dry mixture and mix until combined. Add roughly 1/2 of your wet mixture and mix until combined. Add next 1/3 of dry mixture, mix, add second 1/2 of wet mixture, mix, add last 1/3 of dry mixture, mix until combined.
Mix in chocolate chips. (Can use more or less depending on how chocolate-chippy you want the cake)
Divide cake batter between pans and bake for 25-35 minutes or until done. I like to use the spring test, where you gently press the center of the cake with your finger - if it springs back it should be good to go. If it leaves a dent, you'll need a few more minutes.
Once removed from oven, cool cakes for 5-10 minutes and then remove from pans.
Once the cakes are cool enough to handle, I like to level the layers, wrap them in plastic wrap, and freeze them until I'm ready to use.
Vanilla Buttercream
Ingredients:
24 oz. (6 sticks) unsalted butter, room temp
21 oz. sugar
7.5 oz. egg whites (I used cartoned egg whites) - equivalent to 7.5 egg whites
1/4 tsp. cream of tartar
2-3 tsp. vanilla extract, or to taste
Add sugar to pot and add enough water to cover the sugar. Stir and place on a stovetop over medium high heat.
While sugar mixture is heating, add egg whites to a clean & dry mixing bowl. Add cream of tartar. With whisk attachment of mixer, whisk until combined.
Continue heating sugar mixture until it reaches 240°F, then remove from heat.
Put mixer on a low/medium speed and slowly pour hot sugar into egg whites, while mixer is running.
Once all of the sugar is added, turn mixer speed up to medium/high and continue whipping until mixture is cool to the touch.
Once cool, add room temperature butter to the mixture, approx. 1 tbsp at a time.
Once all butter is incorporated, add vanilla extract.
Continue whipping until everything comes together and creates a silky icing.
TIP: For smoother buttercream with less bubbles, use the paddle attachment on a low speed for a minute or two after buttercream comes together.
Chocolate Chip Ganache Drip
Ingredients:
1 cup white chocolate chips
1/3 cup heavy whipping cream
brown and yellow food coloring
mini semi sweet chocolate chips
Add heavy cream and white chocolate to a microwave safe bowl.
Microwave for 30 second intervals, stirring between each one, until all chocolate is melted and combined.
Add the smallest amounts of brown and yellow food coloring until it closely matches the color of your cookie dough disks. (I used a toothpick dipped in color to add the slightest amount of color to the ganache)
Cool ganache drip until it is cool to the touch.
Do a test drip on a bowl to make sure the consistency is to your liking. If it runs down too quickly, wait for it to cool further. If it is too thick, heat in the microwave for a few more seconds.
Using a spoon or a squeeze bottle, add some ganache to the edge of the cake so it drips down the side of the cake. Continue adding drips around the perimeter of the cake.
Once drips have stopped running, individually add mini chocolate chips randomly on the drips.
Colors used
To get the color of the ganache, I used Wilton's Color Right Food Coloring System.*
Yellow: less than 1 drop
Brown: less than 1 drop
Supplies/tools
To find the tools I use for almost every cake I make and decorate (including pans, cake boards, icing smoothers, etc.), click here.
The supplies/tools below are specifically for decorating this cake, which I used in addition to the ones in the link above.*
*Some of these links may be affiliate. As an Amazon Associate I earn from qualifying purchases. I earn a small amount from some purchases, however, this does not affect my recommendations.
Decorating the cake
Add a small amount of buttercream to plate or cake board and place first cake layer on top.
Spread a thin layer of buttercream over cake layer, add frozen cookie dough layer, and add another thin layer of buttercream.
Repeat process for remaining layers.
Crumb coat cake; cool cake; ice cake; cool cake.
Add final cookie dough disk to top of cake.
Use Wilton tip #1M (open star tip) to pipe "swirly dollops" of buttercream around the perimeter of the cake. (gif to the right is showing what I mean by "swirly dollop" :) )
Add mini chocolate chip cookies to every other dollop of buttercream.
Slice and enjoy! :)
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