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In this article i will show you how to prepare Chocolate Cookie Cake. Once assembled, this whimsical cake resembles a huge version of the cream filled chocolate cookies that children and children at heart love. It would be perfect for a child’s birthday party. . Makes 16 servings. Follow this step by step directions:




1½ cups Sorghum Blend
1 cup sugar
½ cup unsweetened cocoa powder (not Dutch process or alkali)
1 teaspoon xanthan gum
¾ teaspoon baking soda
¾ teaspoon salt
Pinch ground cloves (optional)
1 cup buttermilk, well-shaken, (thinned with ¼ cup water if thick) or homemade Buttermilk
1 tablespoon pure vanilla extract
½ cup unsalted butter or buttery spread, such as
Earth Balance, at room temperature, or 1/3 cup canola oil
1 cup sugar
2 large eggs, at room temperature


1 package (8 ounces) cream cheese or cream cheese alternative, such as Tofutti, at room temperature
2 cups Whipped Cream or whipped topping


1 cup powdered sugar
¼ cup unsweetened cocoa powder
1 tablespoon unsalted butter or buttery spread, such as Earth Balance, at room temperature
1 tablespoon water (or more if needed)


Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease two 8-inch round nonstick (gray, not black) cake pans. Line the bottoms with parchment paper or wax paper, then grease again; set aside.
Make the cake: In a medium bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda, salt, and cloves; set aside. In a measuring cup, combine the buttermilk and vanilla extract; set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium speed until it is smooth and creamy. Add the sugar and beat 1 minute, scraping down the side of the bowl with a spatula. Add the eggs, one at a time, beating thoroughly after each addition.
With the mixer on low speed, add the sorghum mixture alternately with the buttermilk, beginning and ending with the sorghum mixture. Be sure to beat the dry ingredients thoroughly each time before adding the buttermilk. Spread the batter evenly in the pans.
Bake 25 to 30 minutes; or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans 10 minutes on a wire rack. Remove the cakes from the pans with a thin metal spatula, discard the paper, and cool completely on the wire rack.
Make the filling: In a medium bowl, beat the cream cheese on low speed until smooth. Gently fold the whipped cream into the cream cheese; set aside.
Make the frosting: In a small bowl, whisk together the powdered sugar and cocoa. Stir in the butter and water until the glaze is smooth, adding more water if necessary 1 teaspoon at a time to reach spreading consistency.
To assemble the cake, place one layer on a serving plate, topside down. Spread evenly with all of the filling. Place remaining cake layer on top, topside up, and spread with the glaze. Serve immediately and refrigerate the leftovers.

Follow the directions and you will be amazed how good this recipe is. Hope you enjoy this chocolate recipe and Bon Apetit.

Emely's CHOCOLATE TRUFFLE RECIPE with pictures.

Simple directions with pictures on HOW TO MAKE CHOCOLATE TRUFFLE.


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