Chocolate Chip Cookies and Milk Cake
Be sure to use mini chocolate chips in the cake batter. They will disperse and suspend best; larger chocolate chips will sink to the bottom of the pan.
Fine grain caster sugar is recommended for the boiled frosting as it dissolves easily. You can usually find this in the baking aisle at the grocery store, but if you’re coming up empty handed, you can make a close approximation at home. Place regular granulated sugar in a food processor and blend until fine.
It isn't hard to guess the inspiration for this cake! One of the best and simplest pleasures in life is dunking chocolate chip cookies in milk and eating them one after another. I love the combination so much; I just had to celebrate those flavors in a party cake.
This cake is made of three 9-inch white butter cake layers that are absolutely chock-full of mini chocolate chips. It is filled with fluffy chocolate chip cookie dough frosting and the entire cake is iced with boiled milk frosting. A handful of regular-sized chocolate chips are all lined up on the outside for an eye-catching, dotty appearance - it's some of the easiest cake decorating I've ever done!
It isn't hard to guess the inspiration for this cake! One of the best and simplest pleasures in life is dunking chocolate chip cookies in milk and eating them one after another. I love the combination so much; I just had to celebrate those flavors in a party cake.
This cake is made of three 9-inch white butter cake layers that are absolutely chock-full of mini chocolate chips. It is filled with fluffy chocolate chip cookie dough frosting and the entire cake is iced with boiled milk frosting. A handful of regular-sized chocolate chips are all lined up on the outside for an eye-catching, dotty appearance - it's some of the easiest cake decorating I've ever done!
I've also been calling this cake 'Thousand Chips Cake'.
I mean - check out that chip-bespeckled slice
I'd never made chocolate chip cookie dough frosting before, and now that I have I'm hooked! It's basically eggless chocolate chip cookie dough that has been thinned with heavy cream. This recipe uses flour as an ingredient. If you're concerned about consuming the ingredient raw, toast it in the oven on a baking sheet at 350°F for 4 to 5 minutes before using.
The boiled milk frosting definitely gives this cake a creamy - dare I say 'wholesome' - milk custard flavor. I find it easiest to make this frosting on a standing mixer. I've made it using a hand mixer before, and in my experience it takes about 5 to 7 minutes for the sugar to dissolve evenly. That may not seem like a long time, but when your arm is craned over a large mixing bowl it can become uncomfortable rather quickly.
CHOCOLATE CHIP COOKIES AND MILK CAKE
Yields : 20 servings
Author : Heather Baird
INGREDIENTS
CAKE LAYERS
- 6 cups cake flour, sifted
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup vegetable oil (I like peanut oil)
- 2 1/4 cups granulated sugar
- 8 egg whites, at room temperature
- 1 1/2 cups buttermilk
- 12 ounces mini chocolate chips
CHOCOLATE CHIP COOKIE DOUGH FILLING
- 1 1/2 cups light brown sugar
- 1 cup butter
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1 cup mini chips
BOILED MILK FROSTING AND CHIPS DECOR
- 1/4 cup flour
- 1 teaspoon salt
- 2 cups whole milk
- 2 cups/1 lb unsalted butter, softened
- 2 cups caster sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1/2 cup regular sized semisweet chocolate chips
- 1/4 cup mini semisweet chocolate chips
OPTIONAL SWEET CREAM SYRUP
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
INSTRUCTIONS
Get the full instruction @sprinklebakes.com
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