Cookie Stacked Cakes
I could stare at the mesmerizing trickle of falling rain drops, stirred about in the gentle breeze accompanying the cement-grey clouds hovering high above, for hours. Bare feet carry me about a warm, dim house so my fingers can click, tap, switch and toggle what little noise-making devices remain on. Now I can watch and listen.
I slide open a tricky window and sit on the paint-chipped sill. A warm, damp breeze rushes over me; the metallic smell of a summer storm floods my nostrils. Nothing accompanies the sight and sound of a gentle storm like the infrequent smells of rain and gentle caressing touch of a dewy gust of wind.
My hand wraps around the edge of the sill. I lean out from the window as far as I can, struggling to clear the overhang. My arm shakes slightly under a struggle to control my own oddly-balanced weight. I open my mouth and stick my tongue out, hoping to catch a raindrop.
Nothing but the rain fills my senses now.
Chocolate Chip Cinnamon Cookie Stack Cakes
Yield: 3, 3″ stacked cakes
Prep Time: 20 minutes
Baking Time: 20 minutes
Assembly Time: 30 minutes
12 x 17″ baking sheet
Stand mixer with paddle attachment
Propane torch, optional
8 oz. unsalted butter, at room temperature
6 oz. light brown sugar
6 oz. granulated sugar
1 tsp. vanilla extract
10 oz. all-purpose flour
3 oz. whole-wheat flour
1 1/2 tsp. cinnamon
3/4 tsp. salt
3/4 tsp. baking soda
12 oz. dark chocolate chips
2 cups italian meringue frosting
1. Preheat the oven to 375°F. Line the bottom of the pizza pan with parchment paper and grease the paper and sides of the pan; set aside.
2. Cream together the butter and sugar until light and fluffy, about five minutes.
3. Add the eggs, one at a time, mixing well after each.
4. Add the vanilla and mix in well.
5. Add the flour, cinnamon, salt, and baking soda and mix until a batter forms.
6. Add the chocolate chips and mix until they are evenly distributed.
7. Spread the dough into the pizza pan.
8. Bake in a preheated oven for 20 to 22 minutes until the edges begin to brown and the center has set. In the meantime, prepare the italian meringue according to the instructions below.
9. Cool in the pan for 10 to 20 minutes until cool enough to handle.
10. Remove from the pan carefully and cool on a wire rack until completely cool.
11. Using 3″ round cookie cutters, cut out 12 circular cookies from the sheet.
12. Place one cookie layer on a plate. Using a large star tip, place a ring of icing on the top. Place a cookie on top and repeat until you have four layers or cookie and icing.
13. Using a propane or kitchen torch, lightly torch the edges of the meringue to give it a charred look.
14. Serve immediately. This recipe is best stored separately and should be eaten right after assembly.
Italian Meringue: While italian meringue may be the most difficult and time consuming of the frostings, it is by far, in my opinion at least, the best. If you’re not up for making italian meringue, you can substitute in traditional buttercream frosting instead for a still delicious treat!
Yield: 1 quart meringue
Cook Time: 30 minutes
Heavy bottomed pot
Stand Mixer with whisk attachment*
8 oz. sugar
1/4 cup water
1/2 cup egg whites
1. Place the sugar and water in a heavy bottomed pot and bring to a boil over high heat. Bring the sugar to 240°F.
2. While the sugar is heating, begin whipping the egg whites until the are fluffy and have expanded 2 to 3 times in volume.
3. Once the sugar is at 240°F and the egg whites are foamy, immediately begin slowly adding the hot sugar into the egg whites while whipping at medium-high speed. Be sure to add the sugar very in a needle thin stream in between the whisk attachment and the side of the mixer bowl.
4. Once the sugar is added, whip the mixture at high speed until it is completely cooled and the egg whites form stiff peaks, about 1o to 20 minutes.
5. Store in an airtight jar in the refrigerator for up to 2 weeks.
What’s your favorite chocolate chip cookie and cake mashup? Share it with us in the comments!