Chocolate Cake & Chocolate Chip Cookies


choc peanut butter and cookies 462 tss repairedDouble-Layer Chocolate Cake, Peanut Butter Buttercream Filling and Frosting, Chocolate Ganache, and a garnish of Chocolate Chip Cookies, Lindt BonBons, Rock Sugar, and Sprinkles

Sometimes, I just have to bake a Chocolate Cake and that’s all there is to it.  Returning from holiday, we had barely walked in the door and I was mixing a cake and getting it into the oven.  It was late, but I was already looking forward to decorating it the next morning.

Here’s the thing… I didn’t know what it would look like!  I knew I definitely wanted to use my new Homer Laughlin Fiesta Dinnerware 12″ Tray in Claret; I’ve been curious how it would respond to light buttercream and dark ganache.  It looks fantastic with both!  This new color is incredibly rich and I love the look of this cake on Claret.  I see more cakes on this tray in my future.

How did this cake come together?  I started a bit out of the ordinary by baking two 9″ rounds instead of three 8″ layers.

DSC_0415 DSC_0416

Having decided on a peanut butter filling, I promptly discovered I had no peanut butter in my pantry.  I did however have peanut butter baking chips.  “These’ll work, right?”

Hot tip:  When melting chips to add to buttercream, melt the chips with the cream to be used in the frosting.  This will prevent the melted chocolate, butterscotch, or peanut butter chips from separating from the butter and sugar and remain in the mix and not on the bowl.

Since there were only two layers, I could build a taller-than-usual filling.  So I did.

DSC_0418 DSC_0420

I love how the 9″ cake is an ideal size for the 12″ tray.

DSC_0424 DSC_0430

I wasn’t sure about leaving the crumb coat to be covered with the ganache or add a finishing layer of frosting, but I was happy with the look so stopped there.


The usual ratio of cream to chocolate 100ml to 200gr.

DSC_0434 DSC_0435

As I sat looking at this cake begging for a design… I was struck with the idea for chocolate chip cookies.   Time to bake cookies and put the cake into the refrigerator.  I made several different sizes since I wasn’t sure exactly what I would need.

DSC_0437 DSC_0440After the cookies, I kept adding flavor bits and textures until I went one thing too far and edited.  In this case, the M&Ms were removed.

There are wafer cookies and Lindt BonBons.  Along with the chocolate and peanut butter morsels, there is rock sugar and sprinkles; and for good measure, I rough-chopped a chocolate bar for shards.  Tying it all together are small swirls of Peanut Butter Buttercream.  This was a fun to design.


What’s the value of a cake if it isn’t sliced?

choc peanut butter and cookies 468 insta

I paired the Claret Tray with an Ivory Appetizer Plate.

I seriously love those even layers.

It’s a great joy to travel with my life partner and return home safely with him.

I miss my people when they’re away living terrific lives.

None of it’s possible without sobriety.

choc peanut butter and cookies 467 tss


You may also like...

1 Response

  1. May 20, 2016

    […] before making this masterpiece, I had baked a few chocolate chip cookies for a cake, look for it here.  The good news, not all of the cookie dough had been baked and was sitting in the […]

Leave a Reply

Your email address will not be published. Required fields are marked *