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This cake is for all the chocolate chip cookie lovers out there (who’s not?!) And if that didn’t excite you, the ganache center will.
For the Cake:
1. Preheat oven to 335°F and place rack in middle position. Line the bottom of two 9-inch round pans with parchment paper.
2. Combine milk and vanilla in a bowl. Combine flour, baking powder and salt in separate bowl. Set aside.
3. Using a spatula, toss 2 tablespoons of the wet ingredients with the chocolate chips in a small bowl. Add 1/4 cup of the dry ingredients. Toss again to coat evenly. This will keep the chocolate chips from sinking to the bottom of the cake. Set aside.
4. Mix butter and sugars in the bowl of a standing mixer fitted with paddle attachment until well creamed, about 3 minutes.
5. Add egg and egg yolk one at a time.
6. Alternately add dry and wet mixtures about a quarter at a time into the creamed mixture, without pausing between additions.
7. Remove the bowl and fold in the chocolate chips with a spatula. The dough will be thick – more like cookie dough than cake batter.
8. Divide dough into prepared pans. It will be too thick to fill the pan to the edges, but will spread under the heat of the oven. Bake for 30-35 minutes or until edges crown and surface is browned.
9. Cool the cakes in pans to room temperature, then invert them onto a rack using a small offset spatula to release edges.
10. Make ganache (directions follow). Spread a thick layer between the two cakes. Dust the top with confectioner’s sugar. Shave dark chocolate and sprinkle on top.
For the Icing:
1. In a saucepan over medium heat, bring cream and sugar to a light simmer, stirring occasionally. Place the butter, chocolate, vanilla, and sea salt in a large heatproof bowl.
2. Pour hot cream over ingredients in the bowl and let stand for a few minutes to melt the chocolate. Whisk until smooth and set aside to cool, but do not refrigerate. Be patient, it will set up.
3. Once the icing has thickened, stir it with a flexible spatula to a spreadable consistency.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!