Chocolate Chip Cookie Dough Cake

There are plenty of things in life that are easy.  Those that are easier for some than others.  I find it easy to talk to strangers, learn languages, laugh, knit, cook and maybe some other domestic things.

But, there are also those things in life that are hard.  What may be easier for you may be harder for me and vice-versa.  I, for example, have a hard time with taxes, keeping my money in my pocket, not biting my cuticles (which I was just doing…) and saying good-bye.

Good-byes suck.  I hardly find it easy to say good-bye if I don’t know when I’ll see the person next.  And then there’s the awkward… do I hug, shake hands, kiss?!  And then you end up doing all three and you walk away thinking… what a great last impression.

Well, I’m pretty sure that a guarantee cure for good-bye sadness is a block of chocolate chip cookie dough!  So, that’s why for my friend’s going away party I made Chocolate Chip Cookie Dough Cake.  Have you never heard of it before?  Neither had I.  I made it up.

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I’m pretty sure this cake could cure anyone’s blues.  In particular, I have two good-byes coming up.  One, if my friend Micah who is leaving Puno to go live with his parents in Arequipa.  So, it will only be a 6 hour drive to see him, but it still is sad.  The other, is my dog Roxy.  She is 14 this year, I think, and she has just been diagnosed with congestive heart failure… my parents are giving her medicine hopefully so that she’ll hold on until I come home in July.  It will be hard loosing her.  She’s been a good dog.

So, really!  Chocolate Chip Cookie Dough Cake?  How could this not help?!  Or even this guy:

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Yea, Rocky… you pee in my house still, but I love you.

Chocolate Chip Cookie Dough Cake

Cookie Dough via Joy the Baker

2 sticks (1 cup or 8 ounces) unsalted butter at room temperature
2 1/4 cups tablespoons all purpose flour
1 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
1 1/2 teaspoons salt
1 cup brown sugar
2/3 cup granulated sugar
2 teaspoons vanilla extract
2/3 cup Greek yogurt or applesauce or peanut butter
2 cups semi sweet chocolate chips

I doubled this recipe from Joy’s original.  This is the base, as you can see from the picture above.  Put butter and the sugars in a mixing bowl and cream until fluffy.  Should take around three minutes with a machine.  Then, beat in your applesauce/yogurt/peanut butter along with the vanilla.

In a separate bowl whisk together the flour, baking soda and salt.  Once whisked together well, add to the butter mixture all at once and mix until well incorporated.  Then, fold in the chocolate chips.

Grease and flour a 9×13 pan and then spread the chocolate chip cookie dough into the bottom.  My dough turned out rather soft, but I also didn’t use real butter.  So, if you feel your dough is also on the runny side, put it in the freezer, if your dough is fine just put it in the fridge until your ready for the next step

Chocolate Mousse Layer
via Alton Brown

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum (if you do not want to use rum you can just leave it out)
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Put it all together

Take the chocolate chip layer out of the fridge or freezer or wherever you put it and pour the mousse over and spread evenly into all the corners.  Then, you can make your own whipped cream, or you can use Cool-Whip.  I had to use Chantilly that comes in a powder form and I beat that with milk.  That’s also what I had to replace the heavy whipping cream with that you put in the mousse as well.  Oh my kitchen…

But, voila!  Mira!  Look at this piece of heaven.  I’m so happy my food creation worked.  Whew.

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What do you eat when you are down and out?  Do you fetch a bowl of ice cream?  Or even the whole pint?  Or do you dive into your jar of pickles… hmm for me that ties with the cookie dough!

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