Chocolate Chip Cookie Dough and Chocolate Ganache Layer Cake

This past weekend, my husband celebrated a birthday. And read Facebook events about a high school reunion.

Never mind how many years it was…or the fact that it wasn’t even my own. I’m not even ready for Thanksgiving…and now there’s an even bigger reminder in my face that time.is.flying.

I don’t know how to slow it down. I’m not even sure I know how to make it less hectic. But I do know this. A good cake fixes everything.

This cake. Can we just talk about this cake?

This was a birthday cake. But it could be a Thanksgiving cake. It could be a I’m annoyed that it’s only Tuesday…and it’s a short week cake. (This is definitely a thing.)

This cake starts simple…with one homemade cake batter and two round pans. There’s a hint of almond extract in the batter…mostly because it’s my new favorite thing.

Smushed between the two cakes is a generous layer of raw, eggless cookies dough. It’s a surprise layer, hidden by a chocolate ganache frosting.

I learned this about chocolate ganache frosting: It needs a little time in the fridge to reach the right consistency. Plan ahead. Slow down. This ganache is demanding. And…people who are kind of (really) perfectionists should not be frosting a big, fancy cake after 11 on a Friday night. It’s equal parts lame…and impossible.

That aside, this frosting is a dream. It’s a meltdown of chocolate chips into evaporated milk, which keeps things from becoming too sugary sweet. This is a big deal when cookie dough is involved.

I topped the cake with another heap of cookie dough. It gives away the surprise layer a little, but also keeps cookie dough from living (dangerously) in my fridge.

Let’s be real. This is a lot of cake and cookie dough…and trouble.

But it’s Thanksgiving week. Which basically means the freedom to eat these things. And be with family. And slow down already. Right?

White Layer Cake
recipe from i am baker

2 3/4 cup cake flour
1 3/4 cup fine sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
5 egg whites
1 cup milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract

In a medium sized mixing bowl, combine dry ingredients (flour, sugar, baking powder and salt) and set aside. In a separate bowl, cream butter. Add egg whites, one at a time, beating well after each addition. Add in milk, vanilla and almond extracts and, again, beat until smooth. Gradually add dry ingredients, beating until no (or very few) lumps remain. Divide batter between two greased 8 or 9″ round baking pans. Bake in a preheated 325° oven for 30 minutes. Let cool before removing from pans. (To remove, invert on a dinner plate.)

Chocolate Chip Cookie Dough
recipe from Love and Olive Oil

1 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1/3 cup milk
2 1/2 cups flour
1 teaspoon salt
1 cup chocolate chips

Cream butter and sugars. Add vanilla and milk, and beat to incorporate. Gradually, add in flour and salt, beating until smooth. Fold in chocolate chips. Store in refrigerator.

Chocolate Ganache

1 can (12 ounces) evaporated milk
3 cups chocolate chips

Heat milk in a saucepan over medium heat. Add chocolate chips gradually, stirring to melt. Cook an additional five minutes or so after chocolate has melted, allowing ganache to thicken. Cover and refrigerate for at least an hour to allow ganache to reach frosting consistency. Let sit at room temperature for a few minutes before frosting.

To prepare cake:

Place one cooled cake on the bottom of a cake stand (or plate). Spread with a thin layer of chocolate ganache and top with about half the cookie dough. (I just used my hands to place the cookie dough in a fairly flat layer.) Top with additional cake. Frost the top and sides of the cake with ganache. Top with the remaining cookie dough. Store in the refrigerator.