Half Naked Cookies n’ Cream Cake

 Browsing Pinterest is one of my favorite things. I can spend hours searching for my hearts desires. It is really boards of my muses.  One gave me the idea for this blog. I have hundreds of recipes in my kitchen concoctions board. It was one of the first boards I created. Once I started exploring my love of food, it snowballed into my avocation.

I found this recipe some time ago and it seemed so mouthwatering. I could taste it pair with this hot dark roast Honduran coffee and fresh cream I keep on hand daily, to survive my teething daughter. Lol

Long story short, to late, I had to have it. You’ll find it here:

Cookies n’ Cream Cake:

  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1 cup cream
  • 3/4 cup mini chocolate chips tossing 1 tsp flour

Preheat oven to 325°. Grease your cake pans. And line with parchment

In a medium bowl whisk flour, baking powder, and salt. Set side.

In a standing mixer fitted with a paddle attachment, cream the butter and sugar on medium-high until pale and fluffy about 3 minuets.

Reduce speed and eggs and vanilla. Then slowly add the flour and then the cream. Mixing them completely.

Fold in chocolate chips.

Bake for 30 minuets or until a toothpick inserted comes out clean.

Cool cakes completely before frosting.
Vanilla Buttercream:

  • 3 large eggs whites
  • 1 cup granulated sugar
  • 1 1/2 cups butter
  • 1 tsp vanilla

Place egg whites and sugar into the bowl of a standing mixer, whisk until combined.

The recipe calls for a double boiler on a stove and to whisk the mixture until there is no longer a grainy consistency. I use the stainless steal bowl of my standing mixer over a pot of boiling water and achieved the same consistent any.

Then whip the mixture with your standing mixer again until the meringue is stiff and cooled. Add the vanilla.

Whip until smooth.

Or here:

http://livforcake.com/2016/10/milk-cookies-cake.html

Notes: I wasn’t a fan of the chocolate gauche hers was much thicker in the picture then mine turned out to be. I had to try to thicken. I used cocoa powder.
After a long day that started very early with the baby I didn’t make it to dessert last night. Especially having such a large meal, as boeuf à la mode.

So this morning I woke up and ate it with my coffee.

4 Comments Add yours

  1. Loretta says:

    Loving this cake, I can only imagine what it tasted like. Those layers of flavor and chocolate? Now you have me salivating. This had to have brought you comfort after being with a teething baby which can be so hard. 🙂 I haven’t been on pinterest in a while, probably because I know I won’t get anything done for the rest of the day. Enjoy the rest of your week 🙂

    Liked by 1 person

    1. hveagar says:

      Actually it is just the butter cream. Or what she even called a margarine. It was unbelievable. Light and creamy and just melted on your tongue and tortured you with pleasure. The cake itself had the chocolate chips. I myself missed the step of coating the chocolate chips with flour. Which is the thing the keeps the chocolate chips floating in the cake. She some did fall making the layers much more chocolaté. After putting the ganache in the fridge it thicken right up with a slow hearing process I was able to put another layer on single since peices.

      Like

  2. Hi H.V.– this cake looks like it’s ready for a birthday party!! We are big cake eaters around there!! I think the ganache looks perfect!! thanks!!

    Liked by 1 person

    1. hveagar says:

      Thank you! It was delicious! Highly recommended!

      Liked by 1 person

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