This is it! You know, that cake I was talking about last week. The epic one that took me 3 days to finish!
The one with less than satisfactory pictures. Yes, I decided to share it anyway because as imperfect as its appearance is, it was one of the best cakes I think I’ve ever made and it would be selfish not to share. I don’t know exactly what it is but I just kind of hated these pictures. Just don’t let that stop you from trying it though. Here’s what it was: layers of chocolate cake, then cookie dough ice cream, then homemade Reese’s peanut butter cups, then more ice cream! Yes, I went there.
So, I made this for my brother’s 16th B-day and he couldn’t have been more psyched about it. It is totally like his dream dessert. That boy is a cookie dough fanatic. If you thought Buddy the elf’s concept of the food pyramid was a bit unbalanced then you don’t even want to know what Chase’s capacity is for chocolate chip cookies and pepperoni pizza. I think teenage boys get somewhat of a free pass though, don’t they? All that growing and stuff.
Anyway, this is officially the longest it has ever taken me to write a recipe. In truth, it’s actually 4 recipes together so that’s why, but it still took me over an hour and a half, so not to be rude, but you’d better try this or at least be inspired by it. Wow, that did sound rude. Scratch that, you don’t have to. Actually, you don’t even have to look at it. Yeah don’t even look!
Okay, I know you’re probably thinking “3 days? What!” but it won’t actually take 3 days, that was just my poor planning. It can be made in 2 if you want to be crazy like me and go total all-out from scratch, or you can be a cheater and just buy everything and put it together all in just 1 day. Your choice. I separated the recipe so that you can choose how much you want to make yourself.
I mean, I understand if you don’t have the time to make the Reese’s or the ice cream but I really think you should at least do the cake from scratch. You could make this that much easier by also buying store-bought cookie dough and using a cake mix but I didn’t mention that in the recipe because I think that’s going too far. Then you may be wary of eating uncooked dough (I rarely let that stop me. guilty.) and might not be able to find any that’s safe to eat raw. I think you can at least handle making half of it from scratch. I have faith in you.
I also have faith in the fact that this cake will knock socks off. That’s a stupid saying that I’ve always thought doesn’t even make sense, but if it ever applied to something then this would be it. Really, it’s worth every minute if effort! Oh, and before I go I just wanted to tell you guys that I’m sure there are going to be mistakes or things that I forgot to add (did I mention that 4 recipes in 1 part?) so please feel free to point them out and ask questions.
- 24 Reese's peanut butter cups (or recipe follows)
- about 8 cups cookie dough ice cream and 2 cups vanilla (or recipe follows)
- 1 cup (2 sticks) butter, melted
- 2 1/4 cups sugar
- 4 eggs
- 1 teaspoon soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup strong black coffee
- 1 1/4 cups buttermilk
- 2 1/2 cups flour
- 5 oz semi-sweet chocolate, melted
- 1 1/2 cups sugar
- 4 cups whole milk
- 8 egg yolks
- 1/4 cup cornstarch
- 4 tablespoons butter
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups heavy whipping cream (if possible, place in freezer for 30 minutes before freezing)
- 1/2 of recipe for eggless cookie dough (recipe follows)
- 1/4 cup (1/2 stick) butter softened
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1 cup flour
- 1/2 cup mini chocolate chips or finely chopped chocolate
- 1/2 cup powdered sugar
- 1/4 Peanut Butter
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 150 grams (about 1 cup) milk chocolate
- 150 grams (about 1 cup) semi-sweet dark chocolate
- 2 tablespoons heavy cream
- This cake can be made in 1 day if you are shortcutting with store- bought ingredients but If you are going to make the ice cream at home you will need to do it the day before so that it has plenty of time to set up but if you are buying everything from the store then you can skip Day 1.
- Whisk egg yolks and sugar in a large bowl until frothy. Add milk, cornstarch, and salt and pour into a medium saucepan. Stir for about 8 minutes over low heat until it starts to boil, stirring constantly. Once boiling continue stirring for about a minute until it coats the back of a spoon. Remove from heat and add butter and vanilla. Pour through a fine mesh strainer into a sealable container. Cool for about 30 minutes then cover and place in refrigerator for about 4 hours until very cool.
- While that chills make the cookie dough. Cream butter and sugar together in a medium bowl. Add milk, salt, and vanilla and mix to combine. Add flour and stir until dough comes together then stir in chocolate chips. Divide dough in half and roll one half into tiny balls for the ice cream and other half into tablespoon sized for the top of cake.
- After 4 hours, whip the 2 cups of heavy whipping cream until you have stiff peaks. Line 2 9-inch round cake pans with plastic and set aside. Remove ice cream mixture from fridge and fold in cream. Put half into a medium bowl then re-cover plain half and place in freezer to chill overnight. Add cookie dough to the other half and pour 3 cups into each of the prepared pans then cover pans and bowl tightly with plastic and place also in freezer overnight.
- Melt half of chocolate in a microwave safe bowl and brush into 24 paper cupcake liner cups. You only need to brush it about 1/2 inch high up the sides. Place in fridge until hardened.
- Combine butter, peanut butter, and sugar in a medium bowl and mix until creamed, add salt and vanilla and stir well. Remove cups from fridge and press about 1 teaspoon of mixture into each cup and press down flat. Return to fridge for about 30 minutes to chill. Once chilled, melt remaining chocolate and brush over tops of cups then allow to dry completely.
- If you skipped Day 1 then you will need to: Allow cookie dough ice cream to soften at room temp for about 10 minutes then line 2 9-inch round cake pans with plastic and scoop 3 cups into each. Smooth top with spatula and cover with plastic, then place in freezer for about 4 hours. You will also need to make cookie dough balls (step 3) for top of cake if desired. You can only make half of the recipe or just have extra cookie dough!
- Preheat oven to 350 degrees F (180 C) and grease 3 9-inch round cake pans with oil. Whisk together butter and sugar until creamed then beat in eggs. Add soda, salt, baking powder, vanilla, and cocoa and stir until smooth. Stir in coffee and buttermilk, followed by flour, then stir in melted chocolate until batter is smooth.
- Divide batter among the prepared pans and place in oven. Bake for 35 - 40 minutes until toothpick comes out clean. Remove from oven and allow to cool for about 15 minutes then loosen edges with knife and remove cakes to wire rack to cool completely. When cakes are finished cooling, wrap tightly in plastic wrap and place in freezer for at least 3 hours.
- Remove vanilla and extra cookie dough ice cream from freezer and allow it to soften for about 15 minutes. Now remove cake layers and ice cream layers from freezer.
- On a large plate or tray, place 1 layer of chocolate cake then, 1 layer of cookie dough icecream, then 1 layer of Reese's cups. Use a little of the extra cookie dough ice cream to gently fill in the little gaps between cups and spread over tops. Now repeat last steps and top with final layer of chocolate cake.
- Now scoop about 2 cups of the vanilla ice cream ot top and spread as gently as possible over top and onto sides to fill in any holes. Melt chocolate and cream for ganache in a microwave safe bowl and spread over top. Top cake with Reese's and then cookie dough balls and carefully wrap lightly with plastic or cover with cake cover and place in freezer for at least 2 hour before serving.