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 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)
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.