Mint Chocolate Chip Cookie Crunch Cake

• Vegetarian

• Refrigerated

  • 10 Egg white, large
  • 2 Egg yolks, large
  • 2 Eggs, large

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 Chocolate chips, mini
  • 1/2 cup Chocolate chips, semisweet
  • 11/16 cup Cocoa powder, unsweetened Dutch-process
  • 1/4 tsp Cream of tartar
  • 6 drops Gel coloring, Green
  • 2 cups Granulated sugar
  • 8 oz Granulated sugar
  • 2 1/4 tsp Mint extract
  • 1 Mint meringues
  • 3/4 tsp Salt
  • 1 pinch Salt
  • 1/2 cup Superfine sugar
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 cup Vegetable oil

• Snacks

  • 1 Peppermint jo jos or mint oreos

• Dairy

  • 1 lb Butter, unsalted
  • 2 tbsp Butter, unsalted
  • 3/4 cup Buttermilk
  • 1 1/2 tbsp Milk, hot

• Liquids

  • 3/4 (180 ml cup Water

Found on cakemerchant.com

Ingredients

• 2¼ cups (260 grams) all-purpose flour
• 2 cups (400 grams) granulated sugar
• ½ cup (60 grams) plus 3 tablespoons unsweetened Dutch-process cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup (180 ml) buttermilk, at room temperature
• 1 cup (240 ml) vegetable oil or 1 cup melted unsalted butter
• 2 large eggs, at room temperature
• 2 large egg yolks
• 1½ teaspoons pure vanilla extract
• ¾ (180 ml) cup boiling water
• 2 large egg whites
• 1/2 cup (100 grams) superfine sugar (I took granulated sugar and put it through the food processor)
• ¼ tsp. cream of tartar
• 1/4 tsp mint extract
• a few drops of green gel food coloring
• 8 large egg whites or 8 ounces (227 grams) liquid egg whites
• 8 ounces (227 grams) granulated sugar
• pinch of salt
• 1 pound (454 grams) unsalted butter, softened but still cool and cut into chunks
• 2-3 teaspoons mint extract
• a few drops of green gel food coloring (I used Americolor brand)
• Mini Chocolate Chips
• Peppermint Jo Jos or Mint Oreos
• Leftover mint meringues
• 1/2 cup (90 grams) semisweet chocolate chips
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1 1/2 tablespoons hot milk

Directions

• Preheat the oven to 350 degrees fahrenheit and grease and line 3 7-inch cake pans with parchment paper.
• In a large bowl (or the bowl of a stand mixer) mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt on low speed.
• In a separate bowl, mix together the buttermilk, oil, eggs, egg yolks, and vanilla extract until blended.
• Add the buttermilk mixture to the flour mixture in 2 additions and beat on low speed until blended. Turn the mixer up to medium high and beat until smooth.
• With the mixer on low speed, slowly pour in ¾ cup boiling water and beat until blended.
• Divide the batter equally between the cake pans and bake until a toothpick inserted into the center comes out clean, about 25-28 minutes.
• Cool the cakes in the pans on wire racks for 15 minutes.
• Turn the cakes out onto wire racks to cool completely.
• Preheat the oven to 225 degrees F and line a baking sheet with parchment paper.
• Whip the egg whites with an electric mixer on medium low speed until they are frothy (about 60 seconds).
• Add the cream of tartar and turn the mixer up to medium high.
• Beat the mixture until it becomes stiff and shiny. (about 90 seconds).
• Add about ½ of the sugar, and beat until stiff peaks form. Add the remaining sugar, mint extract, and a few drops of the food coloring and beat until incorporated.
• Place a round pastry tip in a decorating bag and fill the bag with the meringue mixture and pipe onto the parchment paper (I made a few in different sizes).
• Bake for 1 1/2 hours, or until the cookies are firm, smooth and dry.
• Turn the oven off and let the meringues sit the oven for a few more hours or overnight.
• After the meringues are completely cooled and dry, use the edible pens to decorate them.
• Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer).
• Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. Its the steam thats going to heat the egg whites, since we dont want scrambled eggs.
• Heat the egg white mixture until it reaches 150 degrees fahrenheit (140 is ok for liquid egg whites), whisking frequently so as not to get scrambled eggs.
• Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
• Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes).
• Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
• If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
• Once the buttercream has become smooth, and the mint extract and food coloring and beat until incorporated.
• Place one layer of the cake on a7 or 8-inch cake board.
• With an offset spatula, spread about 1 cup of the buttercream filling on top of the first layer.
• Top with mini chocolate chips, crushed oreos, and crushed meringue cookies.
• Repeat this process with the second layer, spreading the remainder of the filling on top.
• Place the 3rd layer on top.
• Place the cake on a turntable, and apply a thin layer of the mint frosting on the sides and the top of the cake to lock in the crumbs.
• Let the frosting set up in the refrigerator for about 30 minutes.
• Apply the remainder of the frosting to the sides and top of the cake.
• Refrigerate the cake while preparing the glaze.
• In a microwave safe bowl, combine the chocolate chips, butter, and corn syrup.
• Microwave on medium power for 30 second intervals and stir after each interval until the mixture is smooth.
• Drizzle in the hot milk a little bit at a time until you reach a pourable consistency.
• Pour the warm glaze over the top of the cake (the frosting should be cold) and use an offset spatula to even it out.
• Top the cake with additional mini chocolate chips, crushed oreos, and meringue cookies.
• Serve at room temperature.