Cookie Cake

Yields: One 8-inch, five layer cake

Ingredients

Cake:

752 g All-Purpose Flour

2 tsp Baking Soda

1 tsp Salt

454 g Butter, unsalted room temp

400 g Sugar, granulated

200 g Sugar, brown

2 Eggs, large and room temp

1 Tbsp Vanilla Extract

340 g Chocolate Chips, semi-sweet

228 g Chocolate Chunks, semi-sweet

Frosting:

226 g Butter, Unsalted room temp

150 g Peanut Butter, creamy

400 g Sugar, Powdered

41 g Cocoa Powder

80 mL Heavy Cream, room temp

Method

Cookie:

1. Pre-heat oven to 350.
2. Grease and line the bottom of five 8-inch round cake pans with parchment paper.
3. Combine the flour, baking soda and salt. Whisk well until well combined. Set aside.
4. In a stand mixer with a paddle attachment, cream the butter, granulated sugar and brown on the highest speed for 5 minutes.
5. Scrape the bowl down and add the eggs one a time, ensuring to scrap the bowl in between additions.
6. Add all of the flour mixture and mix on medium-low speed until barely well combined.
7. Add the chocolate chips and chocolate chunks and mix until well combined.
8. Divide evenly into the five 8-inch round lined cake pans.
9. Bake for 35-40 minutes.
10. Allow the cookies to cool down for 1 hour.

Frosting:

1. In a stand mixer with a paddle attachment, cream the butter and peanut butter for 3 minutes.
2. Scrape the bowl down and add the powdered sugar 1/3 at a time mixing for 1 minute in between additions.
3. Add the cocoa powder and mix until well combined, about 1 minute.
4. Add the heavy cream and vanilla extract and cream for 1 minute.

Assembly:

1. Add 1/4 of the frosting to the first layer.
2. Repeat until all of the frosting has been used.
3. The top layer won’t have any frosting.