Tis the season for too many personal questions. Last night I went to a family holiday party for the first time in 6 years. I think I might be better off skipping the next 6. Where have you been, where are you living, do you have a boyfriend, what does he do, where are you working, how long are you staying…
Needless to say I drank an entire bottle of red by myself – minus the half glass my drunk uncle knocked onto my white shirts – and stayed as far away from the smothering (but sweet) interrogation of my extended family.
I came home needing comfort food. Chocolate chip cookies get in my belly. And from that, this cake was born. Layers of moist vanilla cake with semi sweet chocolate chips, fluffy brown butter italian buttercream, dark chocolate and amaretto mousse, and of course – chocolate chip cookies, both in the base layer and as decoration on top.
Bitches wanted cookies, so I gave the bitch (me) cookies. NBD.
*Also, apparently today is #NationalCookieDay and any excuse to eat this and not feel guilty is fine by me*
I only slightly adapted these recipes, so I won’t bother typing them all out for you…
Chocolate Chip Cake – Add 1 1/2 cups of chocolate chips after all ingredients are mixed. I used 2 x 10″ pans, and only baked them for about 35 minutes.
Chocolate Chip Cookies – Absolutely no walnuts allowed, and I pressed the cookie dough into the same 10″ pans I used for the cakes, and baked for approximately 10 minutes each. Make sure they’re well sprayed and lined with parchment or you’ll have a hellova time getting them out. Use what cookie dough is left to make smaller cookies for the decoration on the top of the cake.
Chocolate Disaronno Mousse – Whip in 2tbsp of Disaronno at the very last second.
Brown Butter Buttercream – Add an additional 1/2 cup browned butter, make sure its at room temperature, whip in with the rest of the butter. I went pretty light on the frosting and used it all up, so if you’re looking for a clean fully covered cake, double the recipe.
And that’s that! Enjoy!