Many of us have elevated our at-home baking game in recent months, seeking solace in the nostalgia that comes with revisiting quintessential desserts. But what happens when you combine two sweet tooth classics – chocolate chip cookies and cake? Well, it’s a whole new level of dessert that you’ll want to add to your repertoire ASAP, birthday or not.
Almond flour, brown sugar, hazelnut flour, chocolate chips and colourful homemade buttercream frosting come together beautifully in this mouth-watering dessert that comes straight from Molly Yeh‘s oven. It’s as delicious as it is gorgeous and can be enjoyed year-round.
Related: Molly Yeh’s Show-Stopping Carrot Cake With Spiced Cream Cheese Frosting
Get to know the cookbook author and blogger behind Girl Meets Farm with 10 Things You Didn’t Know About Molly Yeh.
Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.
ingredients
Cookie Cake
Buttercream
directions
Special Equipment: a piping bag, optional.
For the cookie cake, preheat the oven to 350°F. Grease an 8″ cake pan with nonstick cooking spray and line it with parchment. Set aside.
In a large bowl, combine the almond and hazelnut flours, brown and granulated sugars, salt and baking soda. In a small bowl, combine the vanilla and almond extracts and egg. Add the wet ingredients to the dry ingredients, add the chocolate chips and stir to combine. It may seem dry at first but keep on stirring. Pat the dough out evenly in the prepared cake pan.
Bake until golden brown on top; begin checking for doneness at 22 minutes. Let the cake cool fully in the pan.
For the buttercream, in a stand mixer fitted with a paddle attachment, beat together the powdered sugar, butter, vanilla and salt. Once combined, beat in the heavy cream until smooth.
Remove the cake from the pan. Transfer the buttercream to a piping bag and decorate the cake as desired (or spread on the cake to decorate).
