What is your go to treat to bake for loved ones on their birthdays? This one is my FAVORITE! Who doesn’t love a monster chocolate chip cookie cake with buttercream icing and sprinkles? It’s super easy to make and will impress everyone.
(THIS IS NOT GLUTEN FREE / KETOGENIC)
Ingredients (Cake):
- 3/4C unsalted butter
- 3/4C brown sugar
- 1/2C sugar
- 1 TBSP vanilla extract
- pinch of salt
- 1 egg
- 1 egg yolk
- 1 3/4C flour
- 1/2 tsp baking soda
- 1/2 bag of milk chocolate chips (plus a few more for the top)
Steps (Cake):
- Preheat over to 375 deg
- Heat 10-12″ cast iron skiller over medium heat. Melt the butter. Continue to stir until it starts to brown and is bubbling (about 5 minutes). Pour in large mixing bowl.
- Add brown sugar, sugar, vanilla, and salt to butter mixture. Mix using stand mixer for about 2 minutes until smooth.
- Meanwhile, combine flour and baking soda in a separate bowl.
- Add flour to butter sugar mixture. Mix until combined (about 1 minute). Fold in chocolate chips.
- Using a paper towel, wipe any excess butter out of cast iron skillet. Pour batter into skillet. Using a spatula, press the batter to flatten and smooth. Add a few extra chocolate chips and press them into the batter.
- Place in oven. Bake for 20 minutes. DO NOT OVERCOOK. The skillet remains hot. It will continue cooking even after it leaves the oven.
- As soon as you pull out of the oven, sprinkle the cake with sea salt.
- Cool completely for about 1 hour (in skillet).
Ingredients (Chocolate Buttercream):
- 1C unsalted butter (softened)
- 2C powdered sugar
- 3/4C unsweetened cocoa powder
- 3TBSP heavy cream
- dash of salt
- 2 tsb vanilla extract
- sprinkles!!
Steps (Chocolate Buttercream):
- In stand mixer, cream the butter. It is done when it is shiny and creamy.
- Add the rest of the ingredients. Mix until smooth.
- Add to a ziplock bag or a piping bag.
- Put in refrigerator until ready to use. Make sure the cake is 100% cooled. Pipe / decorate as you wish!
- Top with lots of sprinkles 🙂
ENJOY!!
Monica
ketobelle.blog 