This is a cake that will be remember for many years to come. It was a huge undertaking, but the looks and gasps of everyone who saw the cake was worth the 2-day baking process. Yes, it took 2 days to make it.
The cake is meant to be bare because you want to see the inside: two layers of chocolate cake, two layers of edible (no bake) cookie dough, topped with a layer chocolate ganache. You will have a tough time eating a slice of this cake because it's so decadent, but so worth it.
I recommend prior baking experience for this cake, even if there is very little baking involved, because there are many layers (no pun intended). You should prep the cookie dough the night before baking, especially if you only have 2 pans. The cookie dough will have to sit in the fridge for a few hours to harden, and you will need the pans for the cake. Also, I quadrupled the cookie dough recipe (so 2x for each layer) and used 9" pans.
Ingredients (cookie dough):
This is for a single batch
1 cup flour 1/4 tsp salt dash of cinnamon 1 stick butter, softened 1/2 cup brown sugar 1/4 cup sugar 1/2 tsp vanilla extract 3/4 cups chocolate chips 1 - 2 tablespoons water
Ingredients (chocolate cake): 2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Ingredients (ganache): 16 oz dark chocolate, finely chopped
16 oz heavy cream
Please read through all of the directions below before starting these recipes.
Directions (cookie dough): Recommended to make 1 day ahead.
Line the bottom of your pans (the same that you will be using for the chocolate cake) with a layer of parchment paper. I cut "handles" into my parchment paper so I could lift the hardened cookie dough from the pan. Combine flour, salt and cinnamon in a medium bowl. In a large bowl, cream together butter, brown sugar, white sugar, and vanilla. Slowly beat in flour mixture. Stir in chocolate chips. Spread desired amount of cookie dough into the parchment-lined pan and refrigerate for 2-3 hours or until hardened. Recipe from Baked Perfections.
Directions (chocolate cake): Bake on day 2.
Preheat oven to 350. Line the bottom of your pans with parchment paper (you can re-use the paper from the cookie dough) and lightly butter the sides of your pan. Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add in eggs, milk, oil, and vanilla and beat on medium speed for 2-3 minutes. Stir in boiling water (your batter will be very thin). If using two pans, split the batter in two and bake for 33-35 minutes or until a toothpick inserted in the center comes out clean. Let your cake cook in the pan, then finish on a wire rack. Hershey's chocolate cake from none other than... Hershey's!
Directions (ganache): Make on day 2.
For this cake I made 1/2 of the recipe (8oz) approx 3 hours prior to assembling the cake because you have to let the ganache cool and sit at room temperature to get a fluffy, buttercream-like texture for the peaks (use a hand mixer to fluff it up). I made the other 1/2 recipe while I was assembling the cake to get the smooth glaze.
To make the ganache, finely chop the chocolate so you have equal sized pieces (the size of chocolate chips works), and place in a food processor. In a microwave-safe bowl, heat the heavy cream in the microwave for 2 1/2 minutes (or 3-4 if doing the full recipe). Pour the heavy cream over the chocolate and let sit for 2 minutes. Cover and pulse 3-4 times until the chocolate is melted and has fully combined with the heavy cream. Recipe courtesy of Food Network.
To assemble:
If you are following the picture, place a dollop of the 3-hour ganache on the bottom of your cake plate. Place one layer of chocolate cake on top, then spread a very thin layer of the 3-hour ganache on top, followed by a layer of cookie dough. Follow this process with the remaining layer of chocolate cake and cookie dough, ending with cookie dough. Drizzle the freshly-made ganache over the top of the cake and allow it to drip freely down the sides. Let the cake cool in the fridge for 10-15 minutes. Meanwhile, take your 3-hour ganache and whip it for a few minutes with a hand mixer. If it still seems to be melting, place in fridge BUT BE CAREFUL IT DOES NOT HARDEN. You should check it every minute. Once it has reached a creamy texture, fill your piping bag with the ganache and decorate the top of your cake. Finish the cake with chocolate chips.
Cake inspired by Sugar & Soul