Layered chocolate chip cookie and peanut butter cake

Votes: 1

How to Make - Chocolate Chip Cookie Layer Cake with Peanut Butter Cream

Time: 2 hours.
Complexity: easily
Servings: 10 - 12

A unique cake that uses giant double-chocolate cookies instead of crust. Mix the dough with cocoa and dark chocolate chips, then form 6 cookies. If the dough is too sticky and difficult to work with, refrigerate it for half an hour. Once the cookies are ready, assemble the cake by layering it with peanut butter cream, drizzling chocolate ganache on top, and sprinkling with crunchy peanuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

4.5 cups premium flour
2/3 cup dark cocoa powder
2 teaspoons of baking soda
2 teaspoons fine salt
330 g of butter at room temperature
3 cups brown sugar
4 large eggs
2 tsp vanilla extract
3 cups dark chocolate chips
0.5 cups honey-glazed peanuts, chopped
Special equipment: small pastry spatula

Glaze

220 g of butter at room temperature
1 cup creamy peanut butter
2 cups powdered sugar

Chocolate ganache

120 g dark chocolate, finely chopped
1/3 cup heavy cream
1 tbsp (15 g) butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, dark chocolate, cocoa, brown sugar, Peanut butter, eggs, cream

Cooking the dish according to the recipe:

Preheat oven to 175°C.
CookieIn a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another large bowl, beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 6 minutes. Add the eggs one at a time to the butter mixture, beating after each addition, then beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until completely combined. Fold in the chocolate chips by hand.

Form the dough into 6 balls (about 1.5 cups each). Place 4 balls on 2 baking sheets (2 balls per sheet). Flatten them with your hands to form flat circles 6 inches in diameter; the circles should be 2 inches apart. Bake until set, 12-14 minutes. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining 2 balls of dough.
GlazeMeanwhile, in a large bowl, beat the butter and peanut butter with an electric mixer on medium speed until light and fluffy. Slowly add the powdered sugar, about 1/2 cup at a time, beating well after each addition, until combined.
Assemble the cakePlace one cookie on a cake stand or plate and spread some frosting on top. Place another cookie on top and spread some more frosting. Repeat with the remaining cookies and frosting, spreading the last layer of frosting evenly over the top of the cake.

GanachePlace the chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour it over the chocolate and let it sit for 5 minutes, then stir until the chocolate melts and the mixture is smooth.
Pour the ganache over the top of the cake and smooth it down the sides with a small offset spatula. Decorate the rim of the cake with peanuts. Let it sit at room temperature for 10 minutes to allow the chocolate to set.