Yellow Cake with Cookie Dough Filling and Fudge Frosting
{makes 1 3-layer cake}
for the cake:
1 cup unsalted butter, softened +more for the pans
2 cups sugar
4 eggs, separated and room temperature
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup half and half, room temperature
1/2 cup buttermilk, room temperature
1 TBSP vanilla extract
for the frosting:
3/4 cup unsalted butter
1 cup natural cocoa
1 pound powdered sugar
1/2 cup hot milk
2 teaspoons vanilla extract
for the filling:
3/4 cup unbleached, all-purpose flour
3/4 cup unbleached, all-purpose flour
3/4 cup salted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup mini semisweet chocolate chips
make the cake:
Preheat oven to 350. Butter three 9-inch round cake pans. Cut a circle of parchment to fit inside the bottom of each pan. Place in the pans; butter the parchment. Dust the pans with flour, tapping out the excess. Set aside.
Cream the butter and sugar together for several minutes until light and fluffy. Add the egg yolks one at a time, scraping down the bottom and sides of the bowl after each addition. Once all yolks have been added, beat the mixture for 5 minutes.
Meanwhile, sift the flour, baking powder, and salt together. In a large measuring cup, stir together the half and half, buttermilk, and vanilla.
Add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour. Mix on low speed, scraping down the bottom and sides of the bowl as needed.
In another bowl, use a whisk attachment to whip the egg whites until the hold a stiff peak. In three additions, fold the whipped whites into the batter.
Divide the batter evenly between the prepared pans. Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 20 minutes, then invert onto wire cooling racks.
[Note: if making the cake the day before, wrap the warm cakes in plastic wrap, then in foil. Freeze. Take out of the freezer an hour or so before frosting.]
make the frosting:
In a small saucepan, melt the butter over low heat. Add cocoa and stir until smooth and slightly thickened. Remove from heat and set aside to cool slightly.
In the bowl of an electric mixer, beat the sugar and milk until smooth. Add the chocolate mixture and the vanilla, mixing on medium speed for 5-10 minutes, until thickened and smooth. Once mixed, set aside to thicken to spreading consistency, stirring occasionally, about 45 minutes.
While the frosting is setting up, make the filling:
Toast the flour in the oven on a parchment-lined sheet for 5 minutes at 350. Remove from oven and whisk. Cream the butter and sugars together until light and fluffy. Add in the milk and vanilla, mixing until combined. On low speed, mix in the flour and salt. Stir in the chocolate chips.
Place a dab of frosting in the middle of the serving plate or cake stand. Place on cake layer on top. Spoon some frosting into a piping bag and snip off the end to make a large opening. Pipe an edge on the top of the cake layer (to hold in the filling). Spread half of the filling into the piped frosting. Repeat. Add the top layer and cover the cake with the remaining frosting.
(Eat several spoonfuls of frosting as you go.) ;)
Chill the cake to set. Serve slightly chilled or at room temperature.
*recipes adapted from Cake Ladies and Hershey's Fabulous Desserts.
