Sam's birthday was on the 26th, and something I always look forward to is making his cake. We don't make cake much around here--there is always that issue of what to do with leftovers. Giving someone a plate of cookies or brownies somehow seems so much more socially acceptable than giving someone a plate of leftover birthday cake...
So I love dreaming up a fun cake combination for his birthday. I made
these cupcakes for a recent piano recital, so they inspired me to make this cake. I used the same chocolate cake base for the 3rd year in a row--it's so good I can't seem to bring myself to try something else. Sam and I aren't huge cake fans, so this dense, moist cake is perfect for us.
After baking, allowing to cool, and leveling the cakes, whip up the amazing egg-less cookie dough filling (seriously, I love it even more than regular cookie dough) and sandwich a hefty layer between your two cakes. I used parchment paper this time to line my pan instead of just greasing and flouring, and that made a HUGE difference. I definitely suggest using it to prevent broken cakes!
Coat the cake with a thin layer of cookie dough flavored frosting and chill for at least 20 minutes.
To decorate, I used the "cloud cake" frosting technique. Simply pipe 3 large circles of frosting in a vertical line and smear them with the back of a spoon. Then repeat, overlapping each of the smears.
I did the top in a spiral pattern from the outside in. When you get to the end, you can shape the last blobs of frosting with your fingers so you don't have a messy seam.
Then decorate as desired! I made a chocolate chip border around the edge.
It was cute as-is, but I wanted to give it something a little extra.
So I whipped up some little chocolate chip cookies and stuck those in the frosting as well.
Yum! The birthday boy loved it!
For the cake...
Mix together:
2 c. sugar
2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
Bring to a boil:
2 sticks butter
4 Tbsp. cocoa
1 cup water
Pour over the flour mixture and add:
2 eggs
1 c. buttermilk
1 tsp. vanilla
Mix well and pour batter into two 8-inch round pans lined on the bottom with parchment paper, greased on the sides. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
For the filling...
1 stick butter, slightly softened
3/4 c. brown sugar
2 1/4 c. flour
14 oz. can sweetened condensed milk
1 tsp. vanilla
1/2 c. chocolate chips (full size or mini)
Combine butter and sugar in a mixer and beat at medium-high speed until light and fluffy. Beat in flour, sweetened condensed milk, and vanilla. Stir in chocolate chips.
For the frosting...
2 sticks unsalted butter, slightly softened
1/2 c. brown sugar
2 1/3 c. powdered sugar
2/3 c. flour
1/2 tsp. salt
2 Tbsp. milk
2 tsp. vanilla
Beat together butter and sugar at medium-high speed until light and fluffy. Add powdered sugar and stir until well incorporated. Add flour and salt, then milk and vanilla. Add milk as needed to create a good frosting consistency.
For garnish...
chocolate chips (full size or mini)
small chocolate chip cookies
To assemble...
Level cakes with a serrated knife. Top one cake with a thick layer of cookie dough filling (you may not use quite all of it). Top cookie dough filling with the second cake. Cover entire cake with a thin layer of frosting and let chill in the refrigerator for at least 20 minutes. Pipe 3 large circles in a verticle line up the side of the cake and smear them with the back of a spoon, then repeat, overlapping the smears each time until the cake is covered. Decorate as desired with chocolate chips and mini chocolate chip cookies.