It was Kai's birthday a couple of weeks ago. He loves cookie dough, so when I found this recipe online for cookie dough frosting I thought this was perfect. And oh my goodness is this decadent. So, so good.
I had a few disasters along the way (what a surprise!) The cake tins I used were larger than the recipe called for, so I ended up with three layers instead of four with my batter. I tried to be organised and make the frosting in advance - but then I popped it in the fridge without thinking while I got everything else ready. Of course, the frosting set hard as a rock, and as such didn't end up as well as if I'd made it fresh.
Otherwise, the cake was a hit! Everyone loved it, and it didn't last long in our house at all!
Use your favourite chocolate cake recipe or a box mix (it's okay to cheat with a box mix when you're going to all the other effort!) Depending on how large you want this cake you may want to use two batches.
Cookie Dough Frosting
1 cup thickened cream for whipping
113 grams (1/2 cup) butter
1/2 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups flour
1/8 teaspoon salt
1 cup chocolate chips (mini if you can get them)
3 tablespoons milk
113 grams milk baking chocolate
2 tablespoons heavy cream (for dolloping)
1 tablespoon unsalted butter
1 tablespoon glucose syrup (ideally corn syrup if you can get it instead, but hard to find in Australia!)
1/2 teaspoon vanilla extract
Note: This is enough to coat only the top of the cake; if you want more you'll need to increase the recipe. You will find the cake is sweet enough as is though!
1. Bake the cake according to recipe or package instructions. If you only use one batch of cake for a smaller cake you'll want to use a smaller pan, say 15cm. If you're making a larger cake maybe a 22cm pan. You might want to spread your batch into two pans so you only have to cut once (if you're like me, anyway!) Definitely recommend going for four layers if you want this to look impressive. (Mine ended up as three and looked great, but not as impressive as four.) Leave cakes to cool.
Cookie Dough Frosting
2. Whip the cream until soft peaks form. Chill in the fridge until ready to use.
3. Melt butter to liquid. Pour until electric mixer and add both sugars. Mix on low with paddle attachment until combined. Let cool for a few minutes.
4. Mix on low. Add vanilla extract and flour. Stir in milk, one tablespoon at a time.
5. With mixer still on low, add one cup of thickened cream. Continue to add cream until desired consistency reached. Stir in chocolate chips. Try not to eat half the frosting.
6. Add chocolate, butter, cream and syrup to a bowl and set it over a saucepan of boiling water, taking care the bowl does not touch the water.
7. Stir until ingredients are melted and smooth. Remove from heat and stir in vanilla.
8. Let cool to room temperature.
9. Slice your cake into desired number of layers.
10. Layer the cake - one slice cake, a layer of cookie dough, ending with a slice of cake. Pour the chocolate glaze on the cake, spreading to the edges and allowing some to pour over the sides.
11. Allow glaze to set. Serve.
Source: Crazy For Crust