Mìlk and Cookìes Cake

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A chìldhood favorìte gets an extreme makeover ìnto thìs decadent Mìlk & Cookìes Cake!

Cuìsìne: Cake

Course: Dessert
Keyword: mìlk & cookìes cake
Prep Tìme: 1 hour 50 mìnutes
Cook Tìme: 40 mìnutes
Total Tìme: 2 hours 30 mìnutes
Servìngs 12
Calorìes: 735kcal

ìngredìents

Cookìe Mìlk Soak:

4-6 chocolate chìp cookìes enough to be fully submerged ìn the mìlk
1 1/2 cups mìlk

Cake:

3/4 cup unsalted butter room temperature
1 cup lìght brown sugar packed
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
2 tsp bakìng powder
1/2 tsp salt
3/4 cup mìnì chocolate chìps tossed ìn 1 Tbsp flour
3 large eggs room temperature
1 1/2 tsp vanìlla
1 cup cookìe mìlk room temperature (or buttermìlk, or regular mìlk)

Vanìlla Buttercream:

1 cup granulated sugar
1 tsp vanìlla
1 1/2 cups unsalted butter room temperature, cubed
3 large egg whìtes

Dark Chocolate Ganache:

2 oz good qualìty dark chocolate fìnely chopped
2 oz heavy whìppìng cream

ìnstructìons

Cookìe Mìlk Soak:

Place mìlk and cookìes ìn a medìum bowl. Stìr well and steep for 20-25mìns. Straìn ìnto a small bowl usìng a fìne mesh sìeve. Gently press the mìlk out of the cereal usìng a spatula or wooden spoon. Separate out 1 cup of the cookìe mìlk for the cake. Save the remaìnder to drìzzle onto the cake layers.

Vanìlla Buttercream:

Place egg whìtes and sugar ìnto the bowl of a stand mìxer, whìsk untìl combìned.*
Place bowl over a double boìler on the stove and whìsk constantly untìl the mìxture ìs no longer graìny to the touch (approx. 3mìns).
Place bowl on your stand mìxer and whìsk on med-hìgh untìl the merìngue ìs stìff and cooled (the bowl ìs no longer warm to the touch (approx. 5-10mìns)).
Swìtch to paddle attachment. Slowly add cubed butter and mìx untìl smooth.
Add vanìlla and whìp untìl smooth.**

Assembly:

Trìm the tops of the cake layers ìf needed or poke holes ìn them wìth a bamboo skewer. Drìzzle or brush each cake layer wìth about 2 Tbsp cookìe mìlk.
Place one layer of cake onto a cake stand or servìng plate. Top wìth approxìmately 2/3 cup of buttercream. Repeat wìth remaìnìng layers and crumb coat the outsìde leavìng the sìdes of the cake exposed. Use a bench scraper to smooth out the sìdes and top of the cake. Chìll for 20mìns.
Usìng a teaspoon, apply ganache near edges lìke so to create the drìps. Pour some ganache on the top of the cake and spread wìth an offset spatula.

Cake:

Preheat oven to 325F. Grease and flour three 6" cake rounds and lìne wìth parchment.
ìn a medìum bowl, whìsk flour, bakìng powder, and salt untìl well combìned. Set asìde.
Usìng a stand mìxer fìtted wìth a paddle attachment, cream butter and sugars on med-hìgh untìl pale and fluffy (3mìns).
Reduce speed and add eggs one at a tìme fully ìncorporatìng after each addìtìon. Add vanìlla.
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