Desserts

Milk and Cookies Cake

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Good chocolate cakes are hard to beat. Chocolate biscuit + milk? Perfection. This cake contains more (more … cakes) and we think it is the perfect celebration cake for biscuit enthusiasts in your life.

 

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Milk and Cookies Cake


  • Author: admin
  • Prep Time: 15 MINS
  • Cook Time: 3 HOURS
  • Total Time: 3 HOURS 15 MINS

Description

Good chocolate cakes are hard to beat. Chocolate biscuit + milk? Perfection. This cake contains more (more … cakes) and we think it is the perfect celebration cake for biscuit enthusiasts in your life.


Scale

Ingredients

FOR THE CAKE

  • 1 c. mini chocolate chips
  • 3 c. all-purpose flour
  • 2 1/4 c. granulated sugar
  • 9 Chips Ahoy cookies, crushed
  • 1 1/2 c. (3 sticks) butter, softened
  • 1 tbsp. pure vanilla extract
  • 1 tsp. kosher salt
  • 1 1/4 c. milk
  • 4 large eggs
  • 2 tsp. baking powder
  • 1/4 c. cornstarch

FOR THE FROSTING

  • 2 c. (4 sticks) butter, softened
  • 1/2 tsp. kosher salt
  • 1 (14-oz.) can sweetened condensed milk
  • 2 c. powdered sugar
FOR GARNISH

Chips Ahoy cookies


Instructions

  1. To assemble cake: Use a serrated knife to level tops of cakes. Place a small spoonful of frosting in the center of your serving dish to secure bottom cake. Cut four 3″ wide strips of parchment paper, and place in a square on your serving dish.
  2. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
  3. When crumb coat has hardened, continue frosting cake with a thick layer of buttercream, reserving 1/2 cup for piping, if desired.
  4. Frost crumb coat: Place first layer of cake in the center of your serving dish. Top with 1 cup buttercream and smooth into an even layer. Top with second cake, frost with another cup of buttercream, then top with final cake and frost with one more cup buttercream. Smooth out excess frosting along sides of cake until completely coated, adding more fresh buttercream if needed. Refrigerate 30 minutes.
  5. In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fold in mini chocolate chips and crushed cookies.
  6. Meanwhile, make frosting: In a large bowl using the hand mixer, or in a standing mixer with the paddle attachment, beat butter and salt until light, fluffy, and lightened in color, 5 to 7 minutes. Slowly beat in sweetened condensed milk until fully incorporated, then beat in powdered sugar until smooth.
  7. Divide batter evenly between prepared cake pans. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 38 to 40 minutes. Let cool completely.
  8. Make cake: Preheat oven to 350°. Line three 8″ cake pans with parchment paper.
  9. Decorate cake with cookies and serve.

Nutrition

  • Serving Size: 16

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