I'm not sure if Nabisco gets to take all the credit for this one, but traditionally their cookies were used to make this cake. Do you think I should call them, to tell them how much better it tastes with homemade chocolate cookies instead?
Reprinted with permission from Butter Baked Goods by Rosie Daykin. Published by Appetite by Random House Canada.
|1 1/2 cups butter, room temperature||1/4 cup dark cocoa|
|1 1/2 cups icing sugar||1/2 teaspoon salt|
|2 large eggs||4 cups 35% whipping cream|
|1 teaspoon pure vanilla||1/4 cup granulated sugar|
|3 1/2 cups all-purpose flour||2 tablespoons pure vanilla|
In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium to high speed until light and fluffy. Add the eggs and vanilla, and mix until combined.
Turn the mixer to low and slowly add the flour, cocoa and salt. Increase the speed to medium and mix for 1 minute.
Divide the dough in half and shape into two disks, about 1⁄2 inch thick each. Wrap each disk in plastic wrap and chill in the refrigerator for at least 60 minutes.
Preheat the oven to 325°F.
Place one disk of dough on a lightly floured board. Use a roll- ing pin to roll out to about 1⁄4 inch thick. Use the cookie cutter to cut out about 30 circles. Place on the prepared cookie sheet, about 1 inch apart. Repeat with the second disk of dough.
Bake in the preheated oven for about 10 minutes, until just firm to the touch.
Meanwhile, prepare the filling: In a stand mixer fitted with a whisk attachment, whip the cream, sugar and vanilla until thick.
Remove from the oven and allow the cookies to cool slightly then transfer to wire racks to cool completely.
On the cake plate, spread about 1⁄2 cup of the whipped cream in an 8-inch circle. Cover the cream with a layer of about 10 cookies, in a circular pattern. Continue to layer the cream and cookies on top of each other until the cake is at least 5 inches high. Finish with a top layer of cream.
Refrigerate for at least 2 hours, or overnight, to soften the cookies before serving.
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