- 1 cup (2 sticks) butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 1/2 teaspoons vanilla extract
Cookie Dough Filling:
- 2 sticks (1 cup) unsalted butter
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 1 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 1/2 cups unsalted butter, at room temperature
- 6 cups powdered sugar
- 1/2 tsp salt
- 1 tsp. vanilla
- 1/4 cup heavy cream
Begin by making the cake batter. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray. Cream together butter and shortening until light and fluffy with a hand mixer. Add sugar, one cup at a time, making sure to fully incorporate each cup before adding another. Next, add the eggs one at a time. Sift together flour, baking powder, and salt. Pour milk and vanilla into measuring cup and whisk together with a fork. Add the flour mixture to the butter mixture, alternately with the milk mixture (always remember to begin and end with dry ingredients). Gently stir all ingredients, until combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in cake pans for about 5 minutes, then remove and place on a wire rack to allow them to finish.
As the cakes bake, make the cookie dough filling. Begin by browning the butter. Melt butter in a saucepan over medium heat, until it begins to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning, and let it cool.
With an electric mixer, mix the butter and sugars. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the flour, baking soda, and salt, and beat on low-speed just until combined. Gently fold in all of the chocolate chips. Place the cookie dough in the fridge to allow it firm up slightly, and to help the flavors develop.
As the cookie dough cools, prepare the vanilla buttercream. Beat the butter on medium-high speed for 5 minutes. Reduce the speed to medium-low and slowly add the vanilla and heavy cream. Add powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.
Divide the cookie dough in half, and mold into two large disks. Place the cookie dough layers on top of two of the cooled cake layers, and finish molding to completely cover the cake. Stack the layers on top of each other, so that the cookie dough topped cake layers are the bottom two layers. Cover the cake with the vanilla buttercream, creating a thin crumb coat. Place the frosting in the fridge for 30 minutes, to allow it to harden. Proceed by covering the cake with the remaining frosting, and decorate as desired.
I decided to place half cookies (baked with some left over cookie dough) around the base of the cake, and top the cake with chocolate ganache. I let the ganache set fully by placing the cake in the fridge, then piped on buttercream swirls around the top of the cake, and placed little bits of cookie dough on top of the swirls.