Sweet Corn Chocolate Cookie Cake

What You’ll Want

You’ll probably have most of what it’s essential to make this cake available. Take a look at these ingredient suggestions earlier than heading to the shop. Full ingredient quantities may be discovered within the recipe card on the backside of the publish.

Chocolate Cookie Cake

• All-purpose flour. Make certain to measure the flour correctly. Including an excessive amount of flour will make your cookie cake dry and dense.
• Cocoa powder. To taste the cookie cake, use pure unsweetened cocoa powder. When you’d like a richer, darker cake, you can too use Dutch course of cocoa powder.
• Baking soda. For leavening and and a young texture.
• Unsalted butter and salt. I like to manage the quantity of salt after I’m baking. For this recipe I used room temperature, unsalted butter and added salt. When you don’t have unsalted butter, pass over the additional salt.
• Mild brown sugar. For sweetness and added moisture. You’ll need to pack the sunshine brown sugar while you measure it.
• Sugar
• Egg. Make certain to make use of a big egg, not medium or further massive.
• Vanilla extract
• Chocolate chips. I used semi-sweet chocolate however milk chocolate chips and even chocolate chunks would even be advantageous.
• Sweet corn. Use any model or coloration mixture of sweet corn you want finest.

Vanilla Buttercream and Toppings

• Unsalted butter. Use room temperature butter to make the buttercream. Will probably be a lot simpler to mix collectively.
• Powdered sugar. To sweeten, thicken and add quantity to the buttercream.
• Vanilla extract
• Heavy whipping cream. Helps to skinny the buttercream to the suitable consistency. Additionally provides just a little creaminess.
• Gel icing coloration. I made a two-tone frosting for this cookie cake. For this, you’ll want yellow and orange gel icing coloration.

The way to Make Sweet Corn Chocolate Cookie Cake

I wager you’re excited to get began! Learn via these step-by-step instructions and images for a fast overview of the recipe. Extra complete instructions may be discovered within the recipe card beneath.

Make the Chocolate Cookie Cake

• Prep. Preheat the oven to 350°F. Place parchment paper on the underside of the cake pan and spray the edges with baking spray.
• Combine moist elements. Add the butter and sugars to a mixing bowl and cream for about 2-3 minutes. Add the egg and vanilla extract.

• End dough. Add the flour, cocoa powder, baking soda and salt and beat simply till mixed.
• Fold in mix-ins. Fold the chocolate chips and sweet corn into the thick dough.
• Bake. Unfold the dough within the ready cake pan and press just a few extra chocolate chips and sweet corn into the highest of the cookie cake. Bake for 18-20 minutes.
• Cool. Take away from oven and permit to chill utterly within the cake pan. As soon as solely cool, switch the cake to a serving plate.

Make the Vanilla Buttercream and End the Cake

• Make the frosting. Beat the butter till clean. Slowly combine in about half of the powdered sugar then combine within the vanilla extract and a tablespoon of heavy cream. Add the remainder of the powdered sugar. Combine till clean and effectively mixed. If wanted, add some extra heavy cream to get the suitable consistency.
• Coloration buttercream. Divide the buttercream into two bowls. Coloration one orange and the opposite yellow.
• Put together two-toned frosting. Lay a bit of clear wrap out on the counter. Put every coloration of frosting in a Ziplock bag and trim off one nook of the bag. Pipe every frosting coloration in a thick line side-by-side on the clear wrap. Fold the clear wrap over the frosting, forming an extended plastic-wrapped log of frosting. Twist each ends closed and trim off one finish in order that the frosting is correct on the edge.
• End cake. Put the open finish of the log right into a piping bag fitted with a piping tip. Pipe swirls of frosting across the fringe of the cake and adorn with extra sweet corn and chocolate chips.

Ideas for Success

• Measure flour fastidiously. An excessive amount of flour will lead to a dry cookie cake. To measure precisely, I like to recommend utilizing a meals scale, however you can too use the spoon and stage technique should you don’t have one. Learn extra about measuring flour precisely right here.
• Don’t skimp on creaming time. When creaming collectively the butter and sugars, achieve this till the combination has considerably lightened in coloration and change into fluffy. This course of incorporates air into the dough which helps stop an excessively dense cookie cake.
• Don’t over-mix. When including the dry elements and the mix-ins into the dough, combine simply till the whole lot is integrated. Over-mixing could cause the glutens within the flour to overdevelop leading to a tricky, dense cookie cake.
• Don’t over bake. It ought to nonetheless look just a little undone within the heart and be just a little jiggly. Because it cools, it’ll proceed to agency up, making certain a smooth and chewy cookie with the right texture.
• Cool utterly earlier than eradicating from pan. When the cookie cake is finished baking, you’ll need to let it cool COMPLETELY within the pan. Eradicating it from the pan whereas it’s sizzling or heat will lead to a damaged cookie.
• Make a distinct measurement. This recipe works effectively in a 9 or 10-inch cake pan. A ten-inch cake would simply be just a little thinner and bake for barely much less time.

Storage Info

• Refrigerate. Retailer cookie cake in an hermetic container. Due to the buttercream, it ought to be refrigerated after about 48 hours and is finest eaten inside 3-4 days. Serve at room temperature.
• Make forward. It holds up effectively for 3-4 days, so you can actually make it a day or two forward.
• Freezer. If freezing the complete cookie, I’d go away off the frosting and add it simply earlier than serving. Wrap it effectively in a double layer of plastic wrap (you can additionally add a layer of aluminum foil, for further safety) and freeze. Thaw it within the fridge while you’re able to take pleasure in and add your toppings simply earlier than serving. If freezing slices, wrap every slice individually, or place them in an air-tight container and freeze. Once more, thaw within the fridge earlier than utilizing. Cookie cake ought to freeze effectively for as much as 3 months.

Extra Halloween Recipes

Recipe

Sweet Corn Cookie Cake

• Creator: Lindsay
• Prep Time: half-hour
• Prepare dinner Time: 18 minutes
• Complete Time: 48 minutes
• Yield: 8-10 slices
• Class: Dessert
• Technique: Oven
• Delicacies: American

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Description

This Sweet Corn Cookie Cake is ideal for a Halloween occasion or for baking together with your youngsters. It’s simple to make, festive, and stuffed with wealthy chocolate and chewy sweet corn!

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Elements

Chocolate Cookie Cake

• 1 1/4 cups (163g) all-purpose flour (measured appropriately)
• 1/2 cup (57g) pure unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1/2 cup (112g) packed mild brown sugar
• 1/2 cup (104g) sugar
• 1 massive egg
• 1 tsp vanilla extract
• 1/2 cup (85g) semi-sweet chocolate chips
• 1 cup sweet corn

Vanilla Buttercream and Toppings

• 1/2 cup (112g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract
• 1–2 tbsp heavy whipping cream
• Yellow gel icing coloration (3 drops)
• Orange gel icing coloration (4 drops)
• Further sweet corn, elective
• Further chocolate chips, elective

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Directions

Make Chocolate Cookie Cake

1. Preheat oven to 350°F (180°C) and line the underside of a 9-inch cake pan with parchment paper and grease the edges.
2. In a medium sized bowl, mix the flour, cocoa powder, baking soda and salt. Put aside.
3. Add the butter and sugars to a big mixer bowl and beat collectively till mild in coloration and fluffy in texture, about 2-3 minutes. Don’t skimp on the creaming time.
4. Add the egg and vanilla extract and blend till effectively mixed.
5. Add the dry elements to the butter combination and beat simply till mixed. Use your spatula to softly end combining the whole lot to maintain from over mixing the cookie dough.
6. Fold within the chocolate chips and sweet corn. The cookie dough will likely be thick.
7. Unfold the dough evenly into the ready cake pan. Press just a few extra chocolate chips and sweet corn into the highest of the cookie cake, if desired.
8. Bake for 18-20 minutes or till it seems baked, however nonetheless wiggles just a little while you jiggle it.
9. Take away from oven and permit to chill utterly within the cake pan, then switch to a serving plate.

Make Vanilla Buttercream and End the Cake

1. To make the buttercream, add the butter to a big mixer bowl and beat till effectively mixed and clean.
2. Add about half of the powdered sugar and blend till effectively mixed and clean.
3. Add the vanilla extract and a tablespoon of cream and blend till effectively mixed and clean.
4. Add the remainder of the powdered sugar and blend till clean. Add extra cream to get the suitable consistency.
5. Divide the buttercream evenly between two bowls. Coloration one with orange gel icing coloration and the opposite with yellow gel icing coloration.
6. To make the two-toned frosting, add every coloration of frosting to a Ziplock bag. Lay a bit of clear wrap out on the counter. Trim the nook off of every Ziplock bag. Pipe a thick row of every coloration of frosting side-by-side onto the clear wrap.
7. Fold the clear wrap over into an extended log. Twist each ends closed and trim off one finish in order that the frosting is correct on the edge.
8. Put the log right into a piping bag with the open finish of the log going into the piping tip. I used piping tip Ateco 844. Pipe swirls of frosting across the outer fringe of the cake. Embellish with extra sweet corn and chocolate chips, if desired.
9. Retailer cookie cake in an hermetic container at room temperature for as much as 48 hours, within the fridge for 3-4 days or within the freezer for as much as 3 months. Cookie cake is finest if eaten inside 3-4 days. 

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Notes

• Cocoa Powder: I used common unsweetened cocoa powder, however you can use Dutch course of for a darker Halloween look.
• Storage: Retailer cookie cake in an hermetic container. Due to the buttercream, it ought to be refrigerated after about 48 hours and is finest eaten inside 3-4 days. Serve at room temperature.

• To Freeze: If freezing the complete cookie, I’d go away off the frosting and add it simply earlier than serving. Wrap it effectively in a double layer of plastic wrap (you can additionally add a layer of aluminum foil, for further safety) and freeze. Thaw it within the fridge while you’re able to take pleasure in and add your toppings simply earlier than serving. If freezing slices, wrap every slice individually, or place them in an air-tight container and freeze. Once more, thaw within the fridge earlier than utilizing. Cookie cake ought to freeze effectively for as much as 3 months.

• Make Forward: It holds up effectively for 3-4 days, so you can actually make it a day or two forward.

Diet

• Serving Dimension: 1 Slice
• Energy: 388
• Sugar: 36.5 g
• Sodium: 189.1 mg
• Fats: 21.7 g
• Carbohydrates: 49.4 g
• Protein: 3.7 g
• Ldl cholesterol: 48.5 mg

Get pleasure from!