Have you ever imagined a cookies with milk cake? If the answer is yes, I’m pretty sure it looked exactly like that one. Three layers of sponge cake made of the three best things in this world: Oreo, chocolate chip cookies and brownie. All covered in a delicious milk buttercream and topped with a dripping chocolate ganache that would make anyone drool. This cake could be qualified as an attack on public health, but I am willing to take the risk, and you?
Of course that was not how I had planned to come back to the blog after all this time of silence, but if something I have learned lately is that things do not usually go as planned. So, be it as planned or not, here I am back more than anything because I could not leave the recipe of this wonderful cake without posting. And, well, in an improvised way and with some pictures not really worked out, I hope to continue sweetening at least some more years.
In summary, the reason for my absence has been the move to my new house that I started in December. We spent the whole month of January building ourselves the kitchen and at the beginning of February we were already installed, but you can imagine in which conditions! With the half-assembled kitchen, the house full of boxes, with the furniture scattered everywhere, without Internet and without TV …
So it has been a few months of pure madness, endless weekends, stiffness and disorder everywhere. But after a month, the thing already looks much better, although there are still many little things to do, at least the house no longer seems like a battlefield. Well, those who follow me on Instagram have already seen in the Stories how everything is evolving little by little.
And between so much chaos and so much work, I have taken time to use my brand-new new oven with this wonderful cake. It’s not that I had plenty of time to invest on baking honestly, but when a friend as special as Marta have birthday, one has to take time from anywhere to make the cake she deserves.
And this is what I present to you today, neither more nor less, again a glorious and decadent cake for the Marta’s birthday. I guess you do not remember the one of the past year, she does for sure J I know she will never forget. Neither will I, because it has been the tallest cake I’ve ever made. I will never forget the way bringing it to the restaurant with the car! I leave here the link for you to review.
This year has been something simpler, mainly because of the lack of time. But it still seems super decadent. The recipe is based on this blog whatsgabycooking.com but I used a milk buttercream that I thought was the perfect touch to really be a cake of milk with cookies.
The photo shooting was a bit improvised and done in a hurry, but I was so sorry not to show you guys such a pretty cake on the blog, that I thought; “Come on, take a couple of photos and we’ll get some of this out”. The thing is that, during these past months I have made 2 spectacular cakes for birthdays and I did not take pictures. Well then people asked me for the recipe and in the end I ended up writing and sending them per e-mail to some people, so I could not let it happen again.
And I am also showing you some of the new furniture (the truth is that it was the few things that I assembled at that timeJ) they have a Scandinavian style that I really love! In particular, the table is Ikea (of course, you know I’m a big fan) and is from a series that has designed the Danish design studio Hay for them. I simply love it!!!!
Well, tell me, what do you think of Marta’s cake? And about my table XD? And have you missed me? Come one!! Say yes, if not I’ll get depressed and don’t post ever again!!!!
Cookies&Milk Layer Cake
- CAKE LAYERS:
- 500 g flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 230 g butter (room temperature)
- 300 g sugar
- 2 tsp vanilla extract
- 4 eggs
- 500 ml buttermilk
- CHOCOLATE LAYER:
- 50 g cocoa powder
- OREO LAYER:
- 8 oreos, smashed
- CHOCOLATE CHIPS LAYER:
- 2 Tbsp molasses
- 100 g chocolate chips
- 30 g flour
- 1 tsp salt
- 500 ml whole milk
- 450 g unsalted butter (room temperature)
- 350 g icing sugar
- 1 tsp vanilla extract
- 150 g dark chocolate
- 150 g heavy cream
- some cookies and brownie pieces as decoration
Preheat the oven to 170ºC. Grease 3 pans of 18 cm in diameter and reserve.
Sift the flour with the baking powder, the baking soda and the salt. In the bowl of the mixer mix the sugar with the butter at medium-high speed for about 3 minutes. Add the eggs one by one, beating until they are incorporated. Add the vanilla extract and beat until it is integrated.
Reduce the speed of the mixer and add half the flour mixture. Beat just until it is integrated. Pour the buttermilk and mix about 30 seconds more. Finally, add the rest of the flour mixture and beat just until there are no lumps.
Divide the batter into three bowls in equal parts. Add the extra ingredients for each of the different cake layers by mixing by hand until they are integrated. Pour the respective batter into the 3 pans and bake for about 35 minutes, in any case test the biscuits with a toothpick to ensure they have been cooked well before removing from the oven.
Remove from the oven and allow to cool completely on a rack before unmolding.
To prepare the buttercream, mix the flour in a saucepan with about 150 ml of milk and heat over medium heat for about 3 minutes until it cooks a little, so that the flour loses its raw flavor. Pour the rest of the milk and salt and mix well so that no lumps remain. Heat again stirring from time to time so that it does not stick until the mixture has a consistency a little lighter than a custard (it will take about 10 minutes to thicken).
Remove from heat, pour the mixture into a dish, let it temper and put it in the fridge until it cools. When it has cooled it will have the texture of very thick custard.
In the bowl of the mixer whisk at medium-high speed the butter with the sugar until it is a whitish mixture, for about 3 minutes. Add the vanilla extract and beat for 1 minute more. Reduce the speed of the mixer, and without stopping to beat add one spoon at a time the milk and flour mixture. When you have incorporated all the cream, continue beating at high speed for about 4 minutes, until there is a buttercream white and fluffy.
To assemble the cake, first level the layers so that all are of the same height cutting the excess with a knife or a lyre. You can place the layers in the order you prefer. Spread 1/3 of the buttercream between the cake layers and reserve the rest for the frosting. Frost the cake with a very thin layer of buttercream and remove the excess so that you get the naked effect. Refrigerate the cake for at least 1 hour so that the buttercream hardens.
To prepare the chocolate ganache, in a bowl chop the chocolate and heat the cream in a saucepan. When it boils, remove from heat and pour over chopped chocolate. Let stand without stirring for about 5 minutes. After that time mix well with a rod so that the mixture emulsifies. Let the ganache rest for at least 1 hour before using it on the cake so that it becomes denser.
Pour the ganache using a spoon to control the drip of the chocolate. Decorate to taste with cookies and pieces of brownie.