In this series, our Head Chef Elana Karp shares the recipes for dishes she’s dreamed about.
After a relatively healthy January and February, I’m ready to go all out this month. After weeks of eating well and going to the gym four times a week, it’s time to throw in the towel and indulge in the cake of my dreams. I’m not kidding—it’s literally the cake of my dreams. I woke up salivating over its fluffy layers and creamy frosting just the other night. Since I’m actually not much of a baker though, I enlisted the help of Test Kitchen Manager Michelle Kresch to whip up this swoon-worthy dessert. And let me tell you, with two types of frosting and a special chocolate chip cookie filling, it does not disappoint!
2 cups granulated sugar
2 sticks unsalted butter (1 cup)
4 teaspoons vanilla
3 cups AP flour
3.5 teaspoons baking powder
1.25 cups whole milk
3 pounds unsalted butter (12 sticks)
2 boxes confectioner’s sugar (7 cups)
1 tablespoon vanilla extract
Cinnamon Sugar Buttercream:
Vanilla Buttercream +
½ cup light brown sugar
2 teaspoons cinnamon
1 cup mini chocolate chips
5 ounces semisweet chocolate chips
1 tablespoons unsalted butter
.5 cup heavy cream
Your favorite chocolate chip cookie for garnish
Reserve ½ of buttercream and set aside.
Whisk together the flour and baking powder in a medium bowl; set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the milk, then the vanilla until combined.
While cakes bake, whisk butter in a large bowl until very fluffy and pale. Whisk in confectioners sugar until fully combined and mixture is a thick buttercream. Whisk in remaining vanilla until a smooth consistency is reached. Reserve ¼ of buttercream and set aside. Stir light brown sugar, cinnamon, and chocolate chips into remaining buttercream. Ice cake.
In a medium pot, combine heavy cream and butter over medium-high heat. When small bubbles form on the surface, remove from heat and pour in chocolate chips. Stir to combine and set aside.
Pour ganache over cake and garnish with cookie crumbs.