Brent’s Birthday Cake

Brent’s birthday was a couple of weeks ago (I can’t believe he’s 25 — such an old man! ) and we had a really great night celebrating together. I gave him his gifts the night before the actual day, because he’s a little kid inside and just couldn’t wait, haha. I got him a blu-ray of Inception, his favorite movie, and a Tempur-pedic Cloud pillow (he’s used it every night since and loves it!).

Along with his presents, we also have a little tradition where I make him dinner and dessert for his birthday, too. Last year I made him Orange Beef and this phenomenal Carrot Cake with Vanilla Frosting.

This year, I had something special planned. I had randomly thought up this ingenious plan for the awesomest birthday cake ever almost a year ago. I knew that it was perfect, so I wrote the idea down and saved it for months and months until finally it was his birthday again!

 

Warning: This cake is amazing. But it is also probably the most unhealthy thing I’ve ever cooked… Eat at your own risk

 

(I couldn’t get a not-messy photo of it… I accidentally put the top layer upside-down, which made frosting it kind of awkward.)

Chocolate Chip Cookie Dough Chocolate Layer Cake with Chocolate Frosting

(Recipe by Miranda Mowbray, Biting Life)

Ingredients (makes a big-ass cake!):

For the Cake (2 layers):

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

2/3 cup cocoa powder

1 tsp salt

2 cup sugar

3 sticks unsalted butter, melted

4 eggs

4 tsp vanilla extract

1 1/3 cups plain non-fat yogurt

For the Cookie Dough (Nestlé Toll House recipe):

1 1/8 cups all-purpose flour

1/2 tsp. baking soda

1 tsp. salt

1 stick butter, melted

1/3 cup sugar

1/3 cup brown sugar

1 tsp vanilla extract

2 eggs (use egg substitutes if you’re worried about salmonella)

1 cup semi-sweet chocolate chips

For the Frosting:

1 3/4 sticks unsalted butter, melted

5 tbsp cocoa

1/2 cup milk chocolate, melted

6 tbsp fat-free milk

1 tsp vanilla extract

3 cups powdered sugar (add more or less for desired texture)

Directions:

Preheat oven to 350˚.

Combine the first five ingredients in a medium-sized bowl; stir to combine.

Mix together sugar, butter, eggs, vanilla, and yogurt in a larger bowl.

Slowly add dry ingredients to wet ingredients, stirring consistently with a spatula.

Pour cake batter evenly into 2 greased large-sized (10.5 inches across) spring-form cake pans.

Bake for 30 minutes, testing with a toothpick for doneness.

To make the frosting, beat all of the frosting ingredients together until fluffy and smooth.

Add more cocoa powder/milk chocolate to taste (these are only estimated amounts — I kind of just added more sugar and chocolate until it tasted the way I wanted it to.)

When the cakes are done, release from cake pans and let cool for 1 hour before frosting.

Meanwhile, make cookie dough by mixing all ingredients together and stirring to combine.

Place bottom layer on a cake pan, flat side-up; frost the edges and top.

Spread the cookie dough on top of the cake evenly all around.

Place the top layer on a separate plate, flat side-up; frost the edges and top.

Carefully, place the top layer of cake onto the cookie dough flat side-down; frost the top.

Enjoy!

Tagged as: birthday cake, cake, chocolate, chocolate cake, cookie dough cake