CHOCOLATE CHIP COOKIE LAYERED BIRTHDAY CAKE
Your guests will think this is just an ordinary birthday cake until it's time to cut it and discover the chewy, dense cookie on the bottom and fluffy confetti cake on top. Make the frosting ahead of time and refrigerate it until you're ready to decorate. The frosted cake can sit in the fridge for up to 2 hours before serving-and then, surprise!
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment circle. Butter the parchment and the sides of the pan.
- For the cookie layer: Whisk together the flour, baking soda and salt in a large bowl; set aside. Beat the butter and both sugars with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the egg, and beat until incorporated. Beat in the vanilla. Scrape down the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Press the cookie dough into an even layer in the prepared cake pan, and bake until golden brown and a knife inserted in the center comes out clean, 25 to 30 minutes. Let the layer cool for about 10 minutes. It will collapse slightly as it cools. To make the layer even, press the bottom and sides down with the bottom of a measuring cup.
- For the cake layer: Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the granulated sugar and oil with an electric mixer on medium-high speed in a large bowl until light in color and fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the vanilla. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Stir in the sprinkles. (The cake batter will be on the thin side, like a thick pancake batter.)
- Pour the cake batter over the cookie layer, and bake until the middle of the cake springs back when pressed and a knife inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edge of the cake, and let cool completely in the pan on a rack. Transfer the cake from the pan to a serving plate, with the cookie layer on the bottom.
- For the frosting: Beat the cream cheese and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth and all the sugar has dissolved (rub some between your fingers; if it's gritty, keep beating). Add the cream and vanilla, and continue to beat until medium peaks form. Frost the cake, and decorate with more sprinkles.
CHOCOLATE-CHOCOLATE BIRTHDAY CAKE
This is the birthday cake I've made for my son since he was about 11. After boxed cakes, ice-cream cakes, a cake in a Darth Vader mold (that year, the party's theme was "May the Fours Be With You), this cake hit the spot and remains a favorite. It's a double-layer devil's-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. You can make the layers ahead of time, wrap them and freeze them for up to a month. As for the frosting, it's best spread between the layers and over the cake when it's just made. Once assembled, the cake can be refrigerated overnight. It cuts most easily when it's cold but tastes best when it's at room temperature, which is about what it will be once the candles are blown out and the slices put on plates. Ice cream alongside is unnecessary but nice. Hey, it's a birthday!
Provided by Dorie Greenspan
Categories cakes, dessert
Time 3h
Yield 12 to 14 servings.
Number Of Ingredients 18
Steps:
- Center a rack in the oven, and preheat it to 350. Butter the interiors of two 9-inch round cake pans, dust with a little cocoa powder and tap out the excess. Sift together the flour, cocoa, baking powder, baking soda and salt.
- Working with an electric mixer (use the paddle, if you have one), beat the butter and sugar together on medium speed for 3 minutes, until light and fluffy. Add the eggs one by one, and beat for a minute after each goes in; beat in the vanilla. Reduce the speed to low, and add the dry ingredients in 3 additions and the buttermilk in 2 (start and finish with the dry, and don't worry if the buttermilk makes the batter look slightly curdled). Mix in the melted chocolate. Divide the batter evenly between the pans.
- Bake for 24 to 28 minutes, until a tester poked into the center of the cakes comes out clean. Transfer to racks, let rest 5 minutes and then run a blunt knife around the edges of the pans. Unmold the cakes onto the racks, and cool to room temperature.
- Make the frosting: Sift together the confectioners' sugar and cocoa powder. Using an electric mixer (with the paddle, if available), beat the sugar, cocoa, salt and butter on high speed until fluffy. On low speed, add the chocolate. When it's almost incorporated, beat in the buttermilk. It's best to use the frosting immediately.
- If necessary, just before you're ready to frost the cakes, slice a sliver off the top of each layer to create a flat surface. To assemble, place one cake layer, top up, on a serving platter, and cover with frosting. Top with the second layer, top down, jiggling it into the frosting to hold it in place. Frost the top and sides of the cake - go sleek or swirly. If you're using decorations, scatter them over the cake. Chill for at least 1 hour (or for up to 1 day); bring to room temperature before serving.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 13 grams, Carbohydrate 79 grams, Fat 41 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 322 milligrams, Sugar 59 grams, TransFat 1 gram
CHOCOLATE CHIP BIRTHDAY CAKE
Bake your loved one a Chocolate Chip Birthday Cake! With pretty candles on top, anyone would love to receive this Chocolate Chip Birthday Cake, whether they're turning 1 or 100.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 2h45m
Yield 16 servings
Number Of Ingredients 19
Steps:
- Cake:
- Heat oven to 350°F. Grease, lightly flour and line the bottom of two 9-inch round cake pans with parchment paper.
- In a medium-size bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda. Set aside.
- In the bowl of a standing mixer or in a large bowl with a hand-held mixer, cream together the butter and granulated sugar on high speed until fluffy, about 3 minutes, scraping the side of the bowl as necessary.
- Reduce the mixer to low speed. Add the whole eggs and the egg white, one at a time, to the creamed butter mixture.
- Add the vanilla and buttermilk; mix until well combined.
- In 3 separate additions, add the dry ingredients to the wet, mixing after each just until combined. Fold in the chocolate chips.
- Pour the cake batter evenly between the two cake pans; place in the oven.
- Bake for 22 to 25 min. or until you insert a toothpick or a cake tester into center of cake, and it comes out clean.
- Cool the cakes in the pans on wire racks until completely cool.
- Frosting:
- Add the powdered sugar, cocoa powder, PHILADELPHIA Cream Cheese, butter, and vanilla to the bowl of a standing mixer or to a large bowl with a hand-held mixer. Mix together, increasing the speed of the mixer gradually.
- Whip the frosting ingredients together until fluffy, about 2 min. Gradually add the whole milk, whipping after each addition. Keep adding the milk until you reach the desired consistency.
- Place the first cooled cake layer on a cake stand or plate.* Spread a layer of frosting on top of the first layer, and then place the second layer on top of the first.
- For a smooth cake, apply a crumb coat of frosting. To apply the crumb coat, apply a thin amount of frosting all over the cake. The cake should still show through and crumbs should be sticking to the frosting. Refrigerate the cake for 20 min. This seals the crumbs to the cake so the final layer of frosting goes on evenly.
- After the crumb coated cake has chilled, apply the rest of the frosting and decorate as desired.
- For easy slicing, chill the cake an hour before serving.
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
BIG CHOCOLATE BIRTHDAY CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
- In a mixing bowl, combine the flour, sugar and salt.
- In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
- Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
- Divide the batter among the prepared cake pans and bake for 20 minutes.
- Cool completely before icing. Refrigerate the layers after cooling for best results.
- For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
- Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
- Frost the cake in between each layer, on the top and around the sides.
CHOCOLATE CHIP BIRTHDAY COOKIE CAKE
This is a very easy, yummy cake to make for birthdays, any parties, and just for fun. Enjoy.
Provided by meowz5515
Time 55m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a round cake pan.
- Stir flour, baking powder, and salt together in a small bowl with a wooden spoon.
- Beat brown sugar and butter together with an electric mixer for about 3 minutes. Add egg and vanilla; mix until blended. Add dry ingredients until completely mixed. Stir in chocolate chips with a wooden spoon. Scrape the dough into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with just a few crumbs on it, about 30 minutes. Remove from the oven and place on a cooling rack for 10 to 15 minutes.
- Whip the chilled cream with an electric mixer on low speed until thick. Mix in sugar and vanilla.
- Spread whipped cream on top of the cake and add strawberries.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 32.2 g, Cholesterol 42.4 mg, Fat 13.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 8.4 g, Sodium 109 mg, Sugar 23.5 g
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- Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.
- Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.)
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