Wednesday, August 19, 2015

"Triple Layer Cake" - Chocolate Chip Cookie, Brownie and Vanilla Cake

You know those moments when you are left with only your thoughts? Whether you are on a 7 hour flight, running a half marathon and trying to think about anything but how many miles are left, or just laying by the pool, sometimes they are what you really need. Sometimes I think we all avoid being with just our thoughts, because there are things in life we don't want to think about...other times you just have to make yourself do it so you can try and figure things out. 

Recently I can't stop thinking about what's next, and I DON'T mean kids. I mean, I really still enjoy my job, but I have been loving to meet with brides and help as a day of coordinator. BUT is it really okay if I have a side job?  I mean it's good because I am learning, like I keep learning here by making new recipes, testing my knowledge and skills, but I am not sure how others will see it.  After lots of thought though, I think I have to go for it so wish me luck! (

In honor of it, this week lets talk about cake. Let's talk about a cake that was fun, challenging, time consuming and required a lot of planning, just the way planning a wedding can.  This cake is no ordinary cake it is three individual layers that come together into an amazing birthday cake that just had to have sprinkles on top.  Whether someone prefers chocolate chip cookies over brownies over vanilla cake they are all here stuck together with creamy vanilla buttercream frosting.  So, if you have the time, and are looking for a fun dessert, give this one a try.


Top to bottom: Vanilla Cake, Brownie, Chocolate Chip Cookie

Triple Layer Cake:
Cookie Layer: (I used this recipe for the cookie layer(This layer could be made a day in advance. You could even make the dough the day before that to save time.)
1 cup butter, softened 
1 cup firmly packed brown sugar 
2/3 cup white sugar 
4 eggs
2 teaspoons vanilla extract 
1/2 teaspoon salt 
2 cups all-purpose flour
1 cup semi-sweet chocolate chips

1.  Preheat oven to 350 degrees F. Spray a 9 x 9" square cake pan with non-stick cooking spray, and line the bottom with parchment paper.

2.  Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy.  Then add eggs, one at a time, beating well after each addition until smooth. Next, mix two teaspoons vanilla extract and salt into creamed butter mixture. 

3.  Gradually stir flour into creamed butter until just incorporated; fold one cup chocolate chips into batter. Spread batter into the prepared pan.

4.  Bake in the preheated oven until lightly browned on the edges, 20 to 25 minutes. Remove from oven and cool completely.

Brownie Layer:
2 cups sugar
3/4 cup unsweetened cocoa powder
2 sticks unsalted butter (1cup)
4 eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1/4 teaspoon salt

1.  Preheat your oven to 350 degrees F.  Spray a 9 x 9" square cake pan with non-stick cooking spray, and line the bottom with parchment paper.

2.  In a microwave safe dish, melt the butter.

3.  In a large mixing bowl, stir together the sugar and cocoa powder.  Then stir in the melted butter.

4.  Next add in the eggs and vanilla extract until completed combined.

5.  Then mix in the flour and salt just until smooth.  Do not over mix.  Then fold in the almonds.

6.  Scrape the mixture into prepared baking dish using a spatula and spread into an even layer.

7. Bake for 350 degrees just until brownies begin to pull away from the sides of the pan, or tester comes out with no batter.  About 35-40 minutes.

Cake Layer
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon vanilla extract
4 large eggs, at room temperature
2 cups buttermilk

1.  Preheat the oven to 350 degrees F.  Spray a 9 x 9" square cake pan with non-stick cooking spray, and line the bottom with parchment paper.

2.  In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt.

3.  In the bowl of a electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.  Add the eggs, one at a time, beating for 1 minute between each addition.  Beat in the vanilla extract.  Reduce the speed to low (or if your me, this is when I whisk things by hand.) add 1/3 of the flour mixture and mix just until combined.  Add 1/2 of the buttermilk in a slow stream and beat until combined.  Add another 1/3 of the flour, mix and then whisk in the remaining buttermilk, followed by the remainder of the flour mixture.   Divide the flour among the prepared cake pans.

4.  Bake until golden brown on top and a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes.  Let cool in the pans for 20 minutes before inverting on to wire racks to cool completely before frosting.  While the cakes are cooling prepare the frosting.

Vanilla Buttercream:

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