Chocolate Cookie Cake | #35
15.6 هزار بار بازدید -
12 ماه پیش
-
Hello everyone! Today I am
Hello everyone! Today I am making a chocolate cake with a cookie crunch, a decadent and rich dessert that's perfect for all kinds of occasions!
As always, there are subtitles available if you'd like to follow along with what's happening on screen.
Recipe:
Cake batter:
1/2 cup (113g/1 stick) salted butter, melted and cooled
2 cups (240g) all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
1 cup (84g) dutch-process unsweetened cocoa powder
2/3 cup (113g) semi-sweet chocolate chips
1 1/4 cups (284g) boiling water
2/3 cup (152g) full-fat sour cream
1 tsp vanilla extract
2 cups (396g) granulated sugar
3 eggs
Frosting:
2 cups (452g/4 sticks) salted butter, softened
1 1/3 cups (226g) semi-sweet chocolate chips
2 cups (227g) powdered sugar
2 tbsp full-fat sour cream
1 tbsp dutch-process unsweetened cocoa powder
2 tsp vanilla extract
12 chocolate sandwich cookies
Ganache:
2/3 cup (113g) semi-sweet chocolate chips
1/2 cup (114g) heavy cream
Directions:
Mix together chocolate chips and cocoa powder for the cake batter in a small bowl. Add boiling water, let sit for 5 minutes, then whisk gently until smooth. Stir in sour cream and vanilla. In a large bowl cream together eggs and sugar until light and thickened. Slowly stream in melted butter while whisking. Add in 1/3 of the flour and whisk until almost fully incorporated, then add 1/2 of the chocolate mixture. Repeat 1 more time, then for the final addition of flour mix in salt, baking soda and baking powder as well. Divide batter evenly between 2 9" round cake pans that have been greased and lined with parchment paper, then bake at 350F for 35-42 minutes, until a toothpick comes out almost completely clean. Let cool for 15 minutes, then remove from the pans and let cool completely on a wire rack. Wrap in plastic wrap and chill for at least 4 hours, up to 24 hours. For the frosting: melt chocolate chips in a small microwave safe bowl in 30 second intervals, stirring in between. In the bowl of a stand mixer (you can also use a regular bowl with a hand mixer, or a whisk) whip 4 sticks of butter until light and creamy. Beat in powdered sugar in batches, then add sour cream, cocoa powder and vanilla and beat again until fluffy. Add in melted chocolate and whip until smooth and light. Chop chocolate sandwich cookies into small pieces, then fold half of the pieces into 2 cups of your frosting. Chill both frostings until ready to assemble. For the ganache: pour chocolate chips into a heat safe bowl and heat cream to simmering. Pour cream over chocolate, let sit for 3 minutes, then whisk until smooth. Chill, stirring every 15 minutes until thick but still pourable. To assemble: level cakes with a serrated knife and cut each cake into 2 even layers. Spread a small dollop of frosting onto the bottom of a cake stand or turntable, then put down 1 layer of cake. Spread on 1/3 of the frosting with cookie pieces, then add your next layer of cake. Repeat until you add the final layer of cake, then cover the top and sides with remaining normal frosting. Gently press the other half of cookie crumbs onto the bottom third of the cake. Spread the ganache on top, trying to get some to drip over the edge. You may not need all of the ganache. Chill overnight before slicing and enjoying!
Thank you for watching! If you liked the video, please consider subscribing!
If you have any suggestions for what I should make next please put them in the comments below!
As always, there are subtitles available if you'd like to follow along with what's happening on screen.
Recipe:
Cake batter:
1/2 cup (113g/1 stick) salted butter, melted and cooled
2 cups (240g) all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
1 cup (84g) dutch-process unsweetened cocoa powder
2/3 cup (113g) semi-sweet chocolate chips
1 1/4 cups (284g) boiling water
2/3 cup (152g) full-fat sour cream
1 tsp vanilla extract
2 cups (396g) granulated sugar
3 eggs
Frosting:
2 cups (452g/4 sticks) salted butter, softened
1 1/3 cups (226g) semi-sweet chocolate chips
2 cups (227g) powdered sugar
2 tbsp full-fat sour cream
1 tbsp dutch-process unsweetened cocoa powder
2 tsp vanilla extract
12 chocolate sandwich cookies
Ganache:
2/3 cup (113g) semi-sweet chocolate chips
1/2 cup (114g) heavy cream
Directions:
Mix together chocolate chips and cocoa powder for the cake batter in a small bowl. Add boiling water, let sit for 5 minutes, then whisk gently until smooth. Stir in sour cream and vanilla. In a large bowl cream together eggs and sugar until light and thickened. Slowly stream in melted butter while whisking. Add in 1/3 of the flour and whisk until almost fully incorporated, then add 1/2 of the chocolate mixture. Repeat 1 more time, then for the final addition of flour mix in salt, baking soda and baking powder as well. Divide batter evenly between 2 9" round cake pans that have been greased and lined with parchment paper, then bake at 350F for 35-42 minutes, until a toothpick comes out almost completely clean. Let cool for 15 minutes, then remove from the pans and let cool completely on a wire rack. Wrap in plastic wrap and chill for at least 4 hours, up to 24 hours. For the frosting: melt chocolate chips in a small microwave safe bowl in 30 second intervals, stirring in between. In the bowl of a stand mixer (you can also use a regular bowl with a hand mixer, or a whisk) whip 4 sticks of butter until light and creamy. Beat in powdered sugar in batches, then add sour cream, cocoa powder and vanilla and beat again until fluffy. Add in melted chocolate and whip until smooth and light. Chop chocolate sandwich cookies into small pieces, then fold half of the pieces into 2 cups of your frosting. Chill both frostings until ready to assemble. For the ganache: pour chocolate chips into a heat safe bowl and heat cream to simmering. Pour cream over chocolate, let sit for 3 minutes, then whisk until smooth. Chill, stirring every 15 minutes until thick but still pourable. To assemble: level cakes with a serrated knife and cut each cake into 2 even layers. Spread a small dollop of frosting onto the bottom of a cake stand or turntable, then put down 1 layer of cake. Spread on 1/3 of the frosting with cookie pieces, then add your next layer of cake. Repeat until you add the final layer of cake, then cover the top and sides with remaining normal frosting. Gently press the other half of cookie crumbs onto the bottom third of the cake. Spread the ganache on top, trying to get some to drip over the edge. You may not need all of the ganache. Chill overnight before slicing and enjoying!
Thank you for watching! If you liked the video, please consider subscribing!
If you have any suggestions for what I should make next please put them in the comments below!
12 ماه پیش
در تاریخ 1402/07/05 منتشر شده
است.
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