7 Layer Chocolate Chip Cookie Cake

14 Mar

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I did something bad. Twice. And I have plans to do it thrice.

No regrets. (ok…a little but only for dietary reasons)

I made this cake.

The first time was completely and utterly valid; a birthday cake for a good friend.

The result was basically crack on a pretty stand.

Naturally, I had to make it again. The reason was because I didn’t get the chance to take pictures…and without pictures I’m sure nobody would believe a word I say about this cake. So it happened. More unconventionally delicious calories for all!

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So what is this cake all about? It’s a layer of chocolate chip cookies.

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Topped with mascarpone cream. Multiplied by 7.

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You let it sit overnight to get nice and soft and comfortable with each other, and then you can slice and serve. Deadly goodness, and easily attainable at that. This is a bad bad bad (but really really good) creation and you should make it. Just make sure there are lots of people to share it with or you will hate yourself.

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This creation was courtesy of Martha Stewart. She’s so crafty.

Chocolate Chip Cookies

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2 cups unsalted butter

2 cups brown sugar

1 cup sugar

4 eggs

vanilla

4 1/2 cups all purpose flour

2 teaspoons salt

2 teaspoons baking powder

2 teaspoons baking soda

4 cups chocolate chips

Cream butter until soft. Add sugars and continue to beat until light and fluffy.

Beat in eggs and vanilla

Mix together dry ingredients and then slowly add to the butter mixture and stir in the chocolate chips.

Scoop into 1 inch balls (approximately) I found the smaller the better for cookie size when it comes to building the cake.

Bake at 350F until golden brown.

Mascarpone Cream

3 cups cold heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 tablespoon whiskey (optional) You can also use vanilla extract
Chocolate shavings, for garnish
Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey.
Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
Arrange cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center or what I did was break some cookies into smaller pieces to fill the holes. Spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you’ll have a few cookies left over depending on the size of your plate). Refrigerate, lightly draped with plastic wrap, overnight.
Garnish with a dollop of leftover cream and chocolate shavings.
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One Response to “7 Layer Chocolate Chip Cookie Cake”

  1. BBF March 14, 2013 at 12:00 pm #

    3 things.

    A very good friend? That is the nicest thing you have ever said. We should hug.
    Second. Best B-day cake in the history of all B-day cakes. Hands down.
    Third. I popped a button on my pants. Did the cake have something to do with it. I think so.

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