Billionaire Cookie Dough Cake

• Vegetarian

• Refrigerated

  • 3 Egg whites, large
  • 4 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 cup Brown sugar, packed light
  • 3/4 cup Chocolate chips, mini semisweet
  • 4 oz Chocolate chips, semisweet
  • 1 Chocolate swiss meringue buttercream
  • 1 cup Dark chocolate chips
  • 5 1/2 cups Flour
  • 4 3/8 cups Granulated sugar
  • 1 tsp Kosher salt
  • 1 1/3 tbsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 3 cup Butter, salted
  • 7 tbsp Butter
  • 1 cup Heavy cream
  • 1 1/8 cup Whole milk

• Liquids

  • 2 tbsp Water

Found on confessionsofacookbookqueen.com

Ingredients

• Essential Vanilla Cake:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) salted butter, at room temperature
• 2 cups granulated sugar
• 1/4 cup vegetable oil
• 4 large eggs
• 1 Tablespoon vanilla extract
• 1 cup whole milk
• Caramel Sauce:
• 1 1/4 cups granulated sugar
• 2 Tablespoons water
• 7 Tablespoons butter, cubed
• 1/2 cup plus 2 Tablespoons heavy cream
• Shortbread Crumbs:
• 1 1/2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) salted butter, melted
• Egg-Free Cookie Dough:
• 1/2 cup (1 stick) salted butter, at room temperature
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 Tablespoons whole milk
• 3/4 cup mini semisweet chocolate chips
• Chocolate Swiss Meringue Buttercream
• 3 large egg whites
• 1 cup granulated sugar
• 1 cup (2 sticks) salted butter, cubed, at room temperature
• 4 oz semisweet chocolate chips, melted
• Chocolate Ganache:
• 1 cup finely chopped dark chocolate chips
• 1/3 cup heavy cream

Directions

• Cake: Preheat oven to 350. Coat three 8-inch or two 9-inch round cake pans with cooking spray. Line the bottoms of the pans with rounds of parchment paper. Coat the pan sides and parchment with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for 2 minutes. Add the oil, eggs, and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add one-third of the flour mixture, followed by half of the milk, beating after each addition. Repeat this step. End with a final addition of the flour mixture. Turn the mixer up to medium and beat for 30 seconds.
• Divide the batter evenly among the pans.
• Bake for 25 to 30 minutes, until the centers are set and a toothpick inserted into the middle of a cake comes out clean.
• Allow the cakes to cool in the pans for 5 minutes, then invert them onto a wire rack to cool completely.
• Caramel Sauce: In a medium saucepan, combine the sugar and water and bring to a boil over medium heat, stirring.
• Continuing to stir frequently to ensure all the sugar dissolves, boil until the mixture reaches 350F on a candy thermometer. As soon as it reaches 350, add the butter and stir until melted, then slowly add the cream, stirring until combined. The mixture will splatter and seize up slightly while adding the cream; this is okay, just keep stirring until combined. Allow the mixture to boil for 2 more minutes, watching closely and stirring often because it will bubble, and then remove from heat immediately.
• Shortbread Crumbs: Preheat oven to 350. Line a baking sheet with parchment paper.
• In a medium bowl, combine the flour, granulated sugar, and salt. Stir in the melted butter until combined. Form the mixture into large crumbs and spread on the prepared baking sheet. Bake for 15 to 20 minutes, until the crumbs are golden. Allow them to cool completely on the baking sheet.
• Egg-Free Cookie Dough: In the bowl of a stand mixture fitted with the paddle attachment, mix the butter and brown sugar on medium speed for 1 minutes. Add the vanilla and mix until combined. Turn the speed to low and add the flour and milk. Mix until the dough comes together. Stir in the chocolate chips.
• Chocolate Swiss Meringue Buttercream: In a heatproof medium bowl, whisk together the egg whites and granulated sugar. Place the bowl over a small saucepan of one inch of simmering water. Whisk the egg whites constantly over the simmering water has dissolved, 4 to 5 minutes.
• Immediately transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed for 10 minutes until glossy and cooled, and stiff peaks form. Add the cubed butter and continue mixing on medium speed until combined. When the butter is incorporated and the frosting is smooth, stir in the melted chocolate until incorporated.
• To assemble the cake, dividing evenly, spread the cookie dough on the tops of 2 of the cake layers. When youre spreading the cookie dough leave the edges thicker than the center to keep the caramel from dripping down the sides of the cake. Dividing evenly, spread or pour the caramel sauce on top of the cookie dough. You might need to heat up the caramel sauce slightly so its spreadable.
• Refrigerate the cake layers for 10 minutes to set the caramel.
• Place one of the caramel-topped layers on a cake plate. Carefully top with the other caramel-topped layer. Top this with the remaining plain layer of cake. Using an offset spatula, cover the entire cake with the meringue buttercream.
• For the Chocolate Ganache: Place the chocolate in a heatproof medium bowl. In a small saucpan, heat the cream over medium heat until it starts to steam, stirring constantly. Immediately pour the hot cream over the chocolate and stir until the chocolate is melted. Allow this to cool for 10 or 15 minutes, until the chocolate is thickened slightly.
• Spread ganache on the top of the cake and allow it to drip down the side. Top the cake with shortbread crumbs.