Cake Recipes - Chocolate Cake

Cake Recipes – Chocolate Brownie with Chocolate Chip Cookie Dough Cake

Cake Recipes

Cake Recipes are key to a great bake and they can be so easy, yet so complicated. For this bake, we went for easy with twist.

So, what happens when you ask your kids what they would like for me to make. Each had their own opinion of course, however they all included chocolate. So my oldest, Nicholas, he said, “Lets make a chocolate cake with brownies, chocolate chip cookies and then that fudge ganache we did on the last cake you made!”

I looked at them and said okay! So let’s start experimenting. couldn’t let my kids down now could I??? So what cake recipes could I use for this bake?

This is what I came up with. I used a great go to brownie recipe, nudged the ingredients to make it a bit more cake like, made a batch of chocolate chip cookie dough to dollup into the cake batter before baking, would it work? I’ve never baked anything inside a cake, other than chocolate chips coated in flour…that seamed to work, so I gave it a try!

I had to garner patience, as you know I’m not the most patient baker, but I’m learning. Because of the depth of the batter, the addition of the cookie dough, it took about 20 minutes longer than a “normal” cake would take in the pans I use all the time. I was so worried it would dry out the cake being in so long, but in fact it didn’t to my surprise. But definitely needed the extra time, it was MASSIVE!

I created a great video with Nicholas on putting this together. Below is the link for you to enjoy and see first-hand the results. Below are the recipes!

VIDEO:  Chocolate Brownie with Chocolate Chip Cookie Dough Cake

What have you done that’s a bit “out of the box” when it comes to making something for the family? I’d love to hear about your experiments and what you learned while making them. Please comment below or message me anytime.

Look forward to hearing from you!

Enjoy the bake!

CAKE RECIPES

Chocolate Brownie Cake – one layer

1/2 cup of vegetable oil

5 oz semi-sweet chocolate chips

2 eggs – room temperature

1/2 cup sugar

1 1/4 cup of flour

1 tsp baking powder

1/8 tsp baking soda

1 tsp of vanilla extract

1 cup of milk

Combine the vegetable oil and sugar, mix thoroughly. Add in eggs one at at time. Beat for about 2-3 minutes on medium speed. While sugar mixture beats, melt the semi-sweet chocolate chips in the microwave at 50% in 30 second intervals until melted. Let cool for a bit.

In the meantime, combine your flour, baking powder and baking soda. Combine thoroughly. Add in your vanilla extract and beat.

Pour the melted chocolate into the sugar mixture and combine on medium speed, scrap sides and finish beating mixture. I beat the mixture on medium-high for another 2 minutes.

Alternating between the flour and milk, starting with the flour and ending with the flour. Pour into mixture until combined.

Pour your batter in well greased and floured pans (or use parchment) to avoid from sticking.

Dollup in spoonfuls of chocolate cookie dough around the perimeter and in the center. If you don’t put in center, it probably will bake faster, so adjust your time if necessary.

I used a half-a-batch of a traditional chocolate chip cookie dough and added just a bit of extra salt to help cut the sweet of the chocolate cake.

Bake at 350 for about 40-45 minutes. Watch it carefully so it doesn’t dry out and pull it out just as it’s finished.

Let cool on racks for a few hours. It’s dense and will remain warm for a bit of time I found. These cake recipes are dense and brownie like.

Icing & Finishing

I used a traditional buttercream icing for cake and made it extra stiff. The layers are heavy. Place half the batch of the butter cream icing or more in between the layers. I piped around the top edge of the cake to create a wall barrier for the chocolate ganache.

For the ganache:

2 cups semi-sweet chocolate chips

2/3 cup heavy cream

Heat the heavy cream in the microwave on 50% in 30 second intervals until just steaming. Don’t scorch the milk. Then pour hot cream over the chocolate chips and let stand. After a few minutes, combine with a spatula until creamy and glossy. Then place in fridge to cool down just a bit and thicken.

Pour the ganache in the center of the cake, creating a pool of ganache and the piping of the butter cream will keep it contained.

We topped with chocolate discs (melting chocolates) to finish the look.

Voila! A chocolate lovers dream cake!

Classic with a Twist

I had a great day with work related activities, planned a luncheon for a local American Marketing Association and then a great meeting with a client. On my way home across Tampa Bay (about 30 minutes) I had planned to bake a recipe submitted on our Facebook page from John R. Clark, Lemon Sugar Drop Cookies, super excited.

After I picked up the kids and got home to start preparing dinner making a delicious array of food offerings because our kids don’t eat anything, ugh. I feel like short-order cook sometimes, but I digress…after dinner I asked the family what they wanted, they exclaimed Chocolate Chip! The staple in our family, but they didn’t wan any old Chocolate Chip cookie, they wanted a hearty and chunky Chocolate Chip cookie. I said okay, in order to do that, we’ll have to alter just a bit the my standard recipe, which are a bit on the thin side.

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Chunky Chocolate Chip

So, knowing brown sugar will hold up better than a 50/50 split of brown and white sugar in my traditional recipe, I used 100% all brown sugar. I added a bit more flour and reduced my soda from 2 tsp to 1 tsp. Worked like a charm. But I didn’t stop there.

This morning, I made a pan of bacon. Donavan, who loves bacon, didn’t eat too much this morning, so I saved it in the fridge before I was off running around Tampa Bay today. BTW…a big thank you to my neighbor Cindy for picking up our dog Bentley from the groomers today, classic double-booking and waiting too late to cancel/change his appointment.

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Anyhow, I thought, I love salty and sweet, and what would be better than crushed up bacon bits in a chocolate chip cookie! I’m in a fun experimenting mode anyhow, why not? So I used my handy Pampered Chef Food Chopper and chopped up 3 slices of bacon into little bits. (I love this chopper, it’s handy for anything 1 cup or under.)  Mixed the bits, about 2 tbs into about 2 cups of cookie batter. Then after placing 2.0 ounces of cookie dough on the baking sheet, I sprinkled bacon bits on top and a little sea salt! While this isn’t the healthiest cookie, I laughed as I made them. Will have to work it out in the early morning!

After baking and cooling for about 30-40 minutes, I couldn’t wait any longer. The kids gobbled the “regular” cookies and exclaimed as they drank down their cold milk, “these are the best chocolate chip cookies you ever made” and “these cookies are so chunky!” For me, the bacon cookies were fantastic, salty and a bit of crunch every so often, and then I thought maybe the bacon didn’t add anything. I tried a regular cookie and I was sold, the bacon cuts the sweet dramatically and I could taste a big difference eating the regular and bacon cookie side by side.

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Trace’s Bacon Chocolate Chip

So I’ve learned, try something if you think it might be a good idea, you never know if it will work out or not! My next bake, Lemon Sugar drop cookies, I promise John, I’ll get to them, can’t wait!  Enjoy the bake!

Trace

Chunky Chocolate Chip Cookies

2 1/2 cups of all-purpose flour, plus 1 tbs of flour

1 tsp baking soda

1/2 tsp of popcorn salt

1/2 cup butter at room temperature

1/2 cup shortening

1 1/2 cup of firmly packed brown sugar

2 tsp vanilla

2 large eggs

1 twelve ounce package of semi-sweet chocolate chips

Optional: Chopped Bacon Bits

Mix dry ingredients and set aside. Beat butter and shortening until smooth, add brown sugar, mix until well combined, add vanilla and one egg at a time. Add large spoonfuls of flour to mixer until all completely combined.

Hand stir in chocolate chips (and bacon) until full incorporated.

Baked 2.0 ounces of cookie dough 2″ apart for 10 minutes in a 375 degree oven.

Don’t forget to use sea salt on top if you like your cookies salty like I do!

Cook for five minutes and transfer to cooling racks.

Enjoy!

Chunky Chocolate Cookies with Bacon Bits Nutrition Facts
Servings: 36
Amount per serving
Calories 174
% Daily Value*
Total Fat 9.6g 12%
Saturated Fat 4.6g 23%
Cholesterol 21mg 7%
Sodium 123mg 5%
Total Carbohydrate 18.9g 7%
Dietary Fiber 0.2g 1%
Total Sugars 10.9g
Protein 3.1g
Vitamin D 1mcg 5%
Calcium 9mg 1%
Iron 1mg 4%
Potassium 40mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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