June 24, 2012 // By : amybites // Tags: , , , , ,

Hi there! Just wanted to pop in, share a recipe, and let you loyal readers know that I’m still alive. Sometimes, when life gets crazy and I feel guilty for not posting, I have to remind myself that blogging is a hobby. If I force it, it’s not fun. If I make it an obligation, it’s not fun. So I’ve taken a break, but I’ll be back. We’re moving next weekend and I’ll be out of town for my sister’s wedding right after that, so regular posts may not resume until we’re settled, but the blog isn’t dead. Fear not.

To make amends, in part, for my extended absence, here’s what is maybe my favorite cake I’ve ever made. It can only be described as chocolate chip cookie dough insanity. Cookie dough-flavored cake, (eggless) cookie dough filling, cookie dough-flavored frosting, and cookies around the outside for garnish. It’s truly a cookie dough lover’s dream. Everything tastes spot on like cookie dough. Even the frosting is absolutely a perfect imitation, with the slight gritty texture from brown sugar to the cookie dough taste that can only be achieved by adding flour—yes, flour—to the buttercream.

I’ve always been the type of person that ignores the raw egg factor and eats chocolate chip cookie dough out of the mixing bowl. I can’t help myself. It’s one of my favorite things ever. This cake is perfect for the cookie dough connoisseur because it’s a giant cookie dough celebration with no risk of salmonella. You can’t beat it. I simply took this cupcake recipe from Annie’s Eats and adapted it for a cake, so I won’t re-post it here. A few notes about adapting it for a cake:

  • I used two 8″ round cake pans.
  • Use the filling in between the cake layers, and the frosting on the outside of the cake only.
  • Instead of baking for 18-20 minutes, I baked for about 25-27 minutes. NOTE: The cake will still be jiggly, even though it’s done. Make sure to use a cake tester; when there’s no batter left on the tester, it’s done.
  • I only used about 2/3 of the cookie dough filling between the cake layers. You could reduce the recipe, but you could also just save the rest in a plastic bag in the freezer and go at it with a spoon when you’re feeling down. It’ll help, I promise.
  • For the cookies around the outside, I used my favorite chocolate chip cookie recipe (seen here, but without the pretzels). I then cut them in half cleanly and curved them ever so slightly to fit the round cake, and affixed them with a little dab of frosting.
  • Use chocolate chips to decorate the top or spell out the occasion. Super cute…and no one will complain about more chocolate.

Enjoy! :)