Margaret’s CCC Cake

My curiosity for baking started as a meager first-grader intently watching Food Network. I was mesmerized by the enormous cakes Buddy Valastro concocted and the 1,000-piece displays on Cupcake Wars. My eyes were glued to the screen, and I was in awe of how the final products looked so real yet were edible. I studied how bakers frosted cakes or piped roses and would attempt to emulate their work. As a child, I dreamed of one day owning my own bakery and constructing five-tier wedding cakes. So, as a determined little girl, I set out aiming to achieve just that.

At age six, I designed and constructed my inaugural cake for my brother John’s birthday. It consumed me for hours and the final product was a five-car steam engine train sculpted by hand and embellished with candy as mechanical parts. The cake was crumbly, but I still felt unstoppable. I could not have been a prouder sister. Making this cake consumed me for hours and established my love for baking.  Thankfully, my skill has grown from there. 

After years of failed experiments, from burnt bottoms to curdled frosting, I now create original recipes and make the tiered cakes I dreamed of baking as a child. With cakes, I envision the cake as my canvas and the piping bags as my paint. The magic begins when my artistic instincts kick in, allowing me to swiftly pipe designs without a predesigned plan and transform the cake into a showpiece. Designing cakes is an outlet for me in which I am fully present in the moment and can create something that will bring people together and enlightening their taste buds.  Cakes have a deep symbolism in our culture, so I take pride in being the person people turn to for birthdays, weddings, and other celebrations.

Cake is no doubt my favorite food group and will always be present in my life. The possibilities are endless. Today, I’m sharing my chocolate chip cookie cake recipe, which has been on my mind ever since I perfected making the chocolate chip cookie. With no better combination of two desserts, this recipe offers a twist on the quintessential American comfort food. This cake boasts a chocolate crumble cookie crust with layers of fully chocolate chip vanilla cake, smothered in a decedent brown sugar buttercream, and topped with freshly baked cookies. This blend will simply delight your taste buds and the crowd. 

Ingredients

Chocolate cookie crumble 

1 ⅓ cups all-purpose flour

2 teaspoons cornstarch 

1 cup granulated sugar 

1 ⅓ cups cocoa powder 

½ teaspoon salt 

12 tablespoon melted butter 

Vanilla Chocolate Chip Cake 

2 ¼ cups & 2 teaspoons all-purpose flour 

2 ¼ teaspoons baking powder

½ teaspoon salt 

¾ cup unsalted butter, room temperature 

3 large eggs, room temperature

2 teaspoon vanilla extract

1 cup whole milk, room temperature

1 ½ cups semi-sweet chocolate chips 

Brown Butter Buttercream 

1 ½ cups light brown sugar

⅓ cup water 

2 ½ cups (6 sticks) unsalted butter, softened 

9 cups powdered sugar 

1 teaspoon vanilla

3 chocolate chip cookies

Instructions

Begin by making the chocolate cookie crumble. Preheat the oven to 300 ℉. In a medium mixing bowl, whisk together the flour, cornstarch, sugar, cocoa powder, and salt. Pour the butter into the dry ingredients and combine until it is a crumb consistency. Grease three 9-inch circular cake pans, evenly distribute the cookie crumble among the pans and use the back of a spoon to set the crumble in place. Bake for 12 minutes and let cool while preparing the cake batter. 

Moving on to the vanilla chocolate chip cake, increase the oven temperature to 350℉. In a small bowl, crack the eggs and add the vanilla, allowing them to sit for 5-10 minutes to enhance the vanilla flavor. In another medium-sized bowl, combine 2 ¼ cups of flour, baking powder, and salt. Set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy for 2-4 minutes. Add the egg and vanilla mixture in three additions, making sure it is fully incorporated after each addition. Whip the batter for 3 to 4 minutes until light and fluffy. Alternate adding the flour mixture and milk, starting with flour and using three additions of flour and two of milk. Fully incorporate after each addition. Dust the chocolate chips in the remaining 2 teaspoons of flour and mix them into the batter. Once combined, evenly pour the batter on top of the pans with the chocolate cookie crumble. Bake for 20 to 25 mins or until a toothpick inserted comes out clean. Allow cakes to cool completely.

While the cake and crumble are cooling, move on to make the brown sugar buttercream. Begin by combining the brown sugar and water in a small saucepan. Stir over medium heat until a soft boil, approximately 5 minutes. Set aside and let it cool slightly. In a stand mixer fitted with the paddle attachment, whip the butter until light and fluffy, approximately 3 minutes. Slowly add the powdered sugar, scraping down the sides of the bowl after each addition. Next, slowly pour the slightly warm brown sugar mixture into the mixer. Add the vanilla. Beat on high for 3 to 5 minutes. If the buttercream is too warm, place it in the refrigerator for 30 to 60 minutes. Whip once again before using. 

After all the elements have been created, it is now time for the construction of the masterpiece. Start by placing one cake layer, cookie crumble side down, on your board using a dollop of frosting to keep it in place. Spread one cup of frosting on top, ensuring that it is level. Repeat this process with the remaining two layers. Spread a thin layer of frosting around the whole cake using an offset spatula. This crumb coat ensures that the crumbs are locked into the first layer and will not show for the final product. Freeze the cake for 10 minutes. Once slightly frozen, completely frost the cake, saving one cup of frosting for piping. Once completely frosted, use the Wilton 1M tip to pipe a ribbon along the top. Cut the pre-made or store-bought cookies in half and place them on the top of the cake. Enjoy:)

Recipe Adapted from Cake by Coutrney’s Chocolate Chip Cookie Cake

Cover Photo courtesy of Margaret Kuffner

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