Chocolate Chip Cookies and Milk Cake

Chocolate Chip Cookies and Milk Cake

Be sure to use mini chocolate chips in the cake batter. They will disperse and suspend best; larger chocolate chips will sink to the bottom of the pan. 
Fine grain caster sugar is recommended for the boiled frosting as it dissolves easily. You can usually find this in the baking aisle at the grocery store, but if you’re coming up empty handed, you can make a close approximation at home. Place regular granulated sugar in a food processor and blend until fine. 

Cake layers

  • 6 cups cake flour, sifted
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup vegetable oil (I like peanut oil)
  • 2 1/4 cups granulated sugar
  • 8 egg whites, at room temperature
  • 1 1/2 cups buttermilk
  • 12 ounces mini chocolate chips
Chocolate chip cookie dough filling
  • 1 1/2 cups light brown sugar
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 1 cup mini chips
Boiled milk frosting and chips d├ęcor 
  • 1/4 cup flour
  • 1 teaspoon salt
  • 2 cups whole milk
  • 2 cups/1 lb unsalted butter, softened
  • 2 cups caster sugar
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1/2 cup regular sized semisweet chocolate chips
  • 1/4 cup mini semisweet chocolate chips
Optional Sweet Cream Syrup
  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla

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