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eggless cookie dough cake

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Ingredients
  

Vanilla Cake:

  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup salted butter room temperature
  • 2 cups granulated sugar
  • ¼ cup vegetable oil
  • 4 eggs
  • 1 Tablespoon vanilla extract
  • 1 cup whole milk
  • Caramel Sauce:
  • 1 cup granulated sugar
  • ¼ cup + 2 Tbsp water
  • ¼ cup salted butter cut into Tablespoon pieces
  • ½ cup heavy cream
  • ¾ tsp Maldon salt optional
  • Egg-Free Cookie Dough: half for layers, half for decoration
  • 1 cup salted butter at room temperature
  • 1 ½ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup whole milk
  • 1 ½ cups semisweet chocolate chips

Chocolate Swiss Meringue Buttercream

  • 3 egg whites
  • 1 cup granulated sugar
  • 1 cup salted butter cubed, at room temperature
  • 4 oz semisweet chocolate chips melted
  • Chocolate Ganache:
  • 1 cup finely chopped dark chocolate chips
  • ⅓ cup heavy cream

Instructions
 

Cake:

  • Preheat oven to 350.
  • Grease and line three 8-inch cake pans with parchment and grease again.
  • Beat butter and sugar for 2 minutes.
  • Add the oil, eggs, and vanilla.
  • Combine the dry ingredients and on low, add some of the flour mixture alternating with the milk. Begin and end with flour.
  • Divide in pans and bake 25 mins.
  • Cool and then freeze each layer until ready to use.
  • You can do this way in advance or just freeze for easier assembly.

Caramel:

  • In a heavy-bottomed large pot, combine sugar and water.
  • Put heat on medium high and let sugar melt.
  • Stir to help sugar along.
  • Once dissolved, stop stirring and let it come to a boil.
  • Boil until the sugar is dark amber in color and swirl pot now and again to help it cook evenly.
  • Once the sugar is amber add the butter and stir to melt it.
  • Remove heat and slowly/carefully pour in the cream.
  • Keep stirring until smooth.
  • Pour in a glass measuring cup or jar to let cool.
  • Add salt if using.
  • You can make this days in advance and keep in fridge. let come to room temp when assembling the cake.

Egg-Free Cookie Dough:

  • Beat butter and sugar.
  • Add vanilla.
  • On low, add the flour and milk.
  • Once smooth, fold in chips.

Chocolate Swiss Meringue Buttercream:

  • In a heatproof bowl, whisk egg whites and sugar.
  • Place the bowl over a saucepan of one inch of simmering water.
  • Whisk whites 5 mins.
  • Move mixture to mixer and beat on high to stiff peaks, about 10 mins.
  • Add butter and mix until combined,
  • Add melted chocolate and mix smooth.

Assembly

  • Take half of the cookie dough and divide it onto 2 cake layers.
  • Keep it thick on edges to hold the caramel that is coming!
  • Pour caramel on top-eyeball how much you want, probably won't use it all. Save some for another dessert!
  • Chill these layers 10 mins to set the caramel.
  • Place layers on top of each other and top with third layer.
  • Frost cake with frosting.

Ganache:

  • Heat cream until hot, pour over chocolate and stir smooth.
  • Let it cool 15 minutes or it will melt your frosting.
  • Spread over cake.
  • Roll the other half of the cookie dough into round balls. Decorate top and sides with cookie dough balls!
  • Notes
  • **from the Cookies and Cups Cookbook