Butterfinger Cookie Dough Cake — SWEET MELI BAKERY

Sep 27

Sep 27 Butterfinger Cookie Dough Cake

PREP TIME: 45 MIN
COOK TIME: 25-30 MIN
TOTAL TIME:  1HR 10MIN 

Chocolate Cake covered in the most amazing Butterfinger cookie dough buttercream.

Ingredients

Chocolate Cake

2 Cups Flour
2 Cups Sugar
2 Tsp Baking Soda 
1 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Dark Cocoa Powder
1/4 Cup Cocoa Powder
1 Cup Butter Milk
3/4 Cup Hot Water
3/4 Cup Vegetable Oil
2 Large Eggs
1 Egg White
2 Tbsp Instant Coffee
2 Tsp Vanilla 

Butterfinger Cookie Dough Buttercream

1 1/2 Cups Unsalted Butter
4 Cups Powdered Sugar
1/3 Cup Brown Sugar
1/3 Cup All Purpose Flour ( See Tips)
1/2 Cup Butterfinger Crumbs
3 Tbsp Milk
2 Tsp Vanilla
Pinch of Salt

Chocolate Ganache

1/2 Cup Semisweet Chocolate Chips

1/3 Cup Heavy Whiping Cream

Instructions

Chocolate Cake

Preheat Oven to 350F and prepare 3-6" pans with non stick spray and parchment paper.
In a bowl, whisk together your sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl add your instant coffee to the warm water and whisk together with oil, vanilla, eggs, and buttermilk.
Pour the wet ingredients into the dry ingredients. Whisk well until everything is combined. It is a runny batter.
Pour your batter evenly into prepared pans.
Bake for about 30-35 mins or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely.

Buttercream

You will need a double batch for this recipe.
In a stand mixer with a paddle attachment beat your butter and brown sugar on high speed for 3-5 minutes.
Sift powdered sugar, flour and salt. Add vanilla to the milk. In low speed add your sugar/flour one cup at a time adding milk in between the additions of sugar. Scrape the sides and bottom of your bowl and mix for another 2-3 minutes until soft and fluffy. Add butterfinger crumbs and beat until combined.

Assembling

I prefer to work with frozen cake top assemble. If you wrap each layer in plastic wrap after cake is cooled and allow it to chill in the freezer for 2-3 hrs minimum your cake will be easier to work with for stacking.

This part is optional but I like to cut the domes of the cake to make for even layers

With a spatula or piping bag fill the inside of your cakes with buttercream. Smooth out the tops and add more butterfinger crumbs.
Once you've chilled the cake for a bit add another layer of buttercream around your cake. I use a piping bag to cover the whole outside and a bench scraper to even out all the sides. But a good old spatula will also do the job. You want to enjoy this cake and the cake and buttercream spreaded around will absolutely do!
Chill cake while you make the ganache.

Ganache

On a microwave safe bowl add heavy whipping cream to chocolate chips.
Microwave on High for 30 seconds and give it a mix it will still be lumpy.
Microwave for another 30 seconds and mix until you see it melt together more and losing the small pieces of chocolate. Mix for a couple of minutes if it still isn't fully melted microwave for another 15 seconds and continue to mix until it is fully melted and combined.
Allow ganache to cool for a bit but not harden.
Once ganache has cooled with a piping bag or ziplog bag (can also be done with a spoon) Pipe gently around the sides of the whole cake and on top. Smooth the top with a spoon or an off set spatula and garnish with more butterfinger crumbs.

TIPS

Flour can contain bacteria. Bake flour on a cookie sheet with parchment paper. Spread evenly on pan and bake at 350F for 5 minutes. Allow to cool completely.

Your wet ingredients should always be room temp.

The milk for the frosting should be room temp.

Cake is good for 3-5 days in the refrigerator only take put to room temp the desired amount and always keep the rest in the fridge.

Share your pics with me on social media! #sweetmelibakery