Chocolate chip cookie cake with chocolate buttercream
Preppy Kitchen · ♥ 22.3K likes · 825.6K views · 12 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Heat the oven to 350F. Spray or butter a nine inch cake round and set aside.
- 210 g all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
Sift the flour, baking soda and salt into a large bowl and whisk to combine. Set aside.
- ½ cup unsalted butter
Cream the room temperature butter until smooth.
- 165 g packed light brown sugar
- 50 g granulated sugar
Add the brown sugar and granulated sugar and beat on medium only until combined and smooth; do not beat to a light fluffy mixture, which would make the cake puffy and crumbly.
- 1 whole egg
- vanilla
Mix in the egg and vanilla until well combined, scraping the bowl down at least once.
Add the flour mixture and mix on low until almost combined; do not overmix.
Egg, vanilla and the flour
- 1½ cup semi-sweet chocolate chips
Fold in the chocolate chips by hand until evenly distributed, picking up any remaining dry flour.
Variation: chopped chocolate bar in place of chips, or walnuts, almonds or toasted pecans folded in.
- chocolate chips
Press the dough into the prepared pan in a flat even layer with clean hands, leaving the edge free of chocolate chips. Sprinkle more chocolate chips over the top.
- 150 g powdered sugar
- 3 tbsp cocoa powder
Sift the powdered sugar and cocoa powder onto the butter.
- 2 tbsp milk
- ½ tsp vanilla
Add the milk and vanilla and mix on low so no air is beaten in; finish with a spatula to bring the butter at the bottom together.
Release the cooled cake by lifting the edge with the fingers and turn it out.
Pipe dollops over the top with a closed star tip, squeezing and shimmying, working out to the edge.