One of my favorite go-to things to bake are actually the simplest things ever: Milk & Cookies Cake. I don’t have a fancy recipe but in my opinion, a warm chocolate chip cookie dipped in milk at the end of a long day is like heaven.
It’s the perfect celebration cake for the cookie lover in your life.
2 1/4 cups all-purpose flour
2 tsp baking powder
1 cup light brown sugar packed
1 1/2 tsp vanilla
1/2 cup granulated sugar
1/2 tsp salt
3 large eggs room temperature
3/4 cup unsalted butter room temperature
1 cup cookie milk room temperature (or buttermilk, or regular milk)
3/4 cup mini chocolate chips tossed in 1 Tbsp flour
Dark Chocolate Ganache:
2 oz heavy whipping cream
2 oz good quality dark chocolate finely chopped
Cookie Milk Soak:
1 1/2 cups milk
4-6 chocolate chip cookies enough to be fully submerged in the milk
1 tsp vanilla
1 cup granulated sugar
3 large egg whites
1 1/2 cups unsalted butter room temperature, cubed
Cookie Milk Soak:
Add the milk and biscuits in the bowl. Stir well and soak for 20-25 minutes. Strain into a small bowl with a fine mesh sieve. Use a spoon to gently press the milk out of the cereal. Set aside 1 cup of cookie milk for the cake. Leave the remainder to drizzle onto the cake layers.
Turn the oven to 325 degrees Fahrenheit. Line three 6″ cake rounds with parchment and grease and flour them.
Combine flour, baking powder, and salt in a large bowl until combined. Set aside.
Using a stand mixer with a paddle, cream butter and sugar on med-high until pale and fluffy (3 minutes).
Reduce the speed and add eggs one by one for a perfect match after each addition. Add vanilla.
Alternately add flour and cookie milk mixture, starting and ending with flour (3 times adding flour and 2 times of milk). Fully incorporating after each addition.
Fold in chocolate chips and mix until just incorporated.
Bake for 35-40 mins.
Remove the cake on a wire rack to cool for 10mins. Let the cake cool completely.
Place the chopped chocolate and cream in a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir well. Microwave for 10 seconds, stir in between until ganache is silky and smooth. Cool and thicken before using the cake.
Add the egg whites and sugar in the bowl of the stand mixer, beat until combined.
Place bowl over a double boiler on the stove and whisk constantly until the mixture is no longer grainy to the touch ( 3mins).
Place the bowl on your stand mixer and beat the cream on high until the meringue hardens and cools (when touching the bowl no longer warm (about 5-10 minutes)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
Add vanilla and beat until smooth.
Trim the tops of the cake layers if needed. Drizzle or brush each cake layer with about 2 Tbsp cookie milk.
Place a layer of cake on the cake base or serving plate. Top with about 2/3 cup of buttercream. Repeat with the remaining layers and cover with the crumbs to expose the sides of the cake. Use a scraper to smooth out the sides and top of the cake. Refrigerate for 20 minutes.
Using a teaspoon, apply ganache near edges like so to create the drips. Pour some ganache on top of the cake and spread it thin with a spoon.
Made it? Let us know how it went in the comment section below!