Forbidden Doh!nut Macarons
#It'sMarioTime 

INGREDIENTS

Vanilla Cookie Layer (makes one 8” cake)

200g unbleached all-purpose flour

1 tsp baking soda

1/2 tsp. salt

125g  unsalted butter, at room temperature

90g  granulated sugar

1 large egg

1 tsp. vanilla extract

470 g dark chocolate chips

110g packed brown sugar

 

Chocolate Cookie Layer (makes one 8” cake)

200g unbleached all-purpose flour

1 tsp baking soda

1/2 tsp. salt

125g  unsalted butter, at room temperature

90g  granulated sugar

1 large egg

1 tsp. vanilla extract

470 g white chocolate chips

110g packed brown sugar

½ cup unsweetened cocoa powder

 

Vanilla Cake Layer (makes two 8” cakes)

429g all-purpose flour

265g brown sugar

1/2 tsp salt

3 tsp baking powder

375ml of milk

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp vanilla extract

2 large eggs

1 cup dark choc chips

 

Devils Food Chocolate Layer (makes two 8” cakes)

100g cocoa powder

350g all-purpose flour

½ tsp salt

1 tsp bicarbonate of soda

500g caster sugar (yes this is the correct amount)

350g unsalted butter, softened

4 large eggs, at room temperature

350ml milk

1 cup white choc chips

1 cup milk choc chips

 

Cookie Dough (any leftovers can be frozen)

125g choc chips (milk, dark or white) for cookie dough

60g soften butter

85g brown sugar

1 teaspoon vanilla

1/4 tsp salt

100g plain flour

½ cup milk (you might not need all of the milk)

 

Frosting (you’ll need 4 batches of this recipe. It’s a big cake remember? lol)

200g egg whites

250g caster sugar

1/2 tsp cream of tartar

450g unsalted butter (very soft)

1 tsp vanilla extract

4 tbsp molasses

10 drops pink food gel

4 tsp strawberries and cream essence (or any flavouring you like)

 

Extra Stuff

Chocolate sauce

Funfetti sprinkles

Store bought cookies for top

Mini choc chips

 

Simple syrup (brought to a boil and cooled)

200g water

200g sugar

METHOD

Serves 50

Level: Hard

Please note. This recipe will need to be split up into at least two days of work to allow the cakes and cookie layers to cool completely overnight. Idealy though you'd spread out the work over 3 days. Day 1: baking. Day 2: make frosting, choc sauce, cookie dough, crum coat cake. Day 3: frost final layer and decorate.

 

Vanilla and Chocolate cookie layers

Preheat the oven to 180°C. Spray two 8” cake tins with oil and line with baking paper. Set aside.

 

Beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg, milk and vanilla and mix on low speed until blended.

 

Add dark choc chips, mix. Then add half flour, baking soda and salt for the vanilla cookie and the same for the chocolate cookie including the cocoa powder. Mix until well combined.

 

Add 2/3 of each cookie dough into prepare cake tins and pat down flat using clean hands. Bake for 30 min. Allow to chill before taking out of the cake tin.

 

Vanilla Cake Layer

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray two 8” cake tins with oil spray and line the bottom with baking paper.

 

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.

 

Add the milk, oil, Greek yogurt, eggs and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add choc chips and fold in. The Greek yogurt is optional and helps keep the cake moist.

 

Fill cake tins with batter.

 

Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using.

 

Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.

 

Chocolate Cake layer

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, bicarb soda, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.

 

Add the milk and eggs into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add choc chips and fold in.

 

Fill cake tins with batter.

 

Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using.

 

Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.

 

Cookie Dough

Cream butter and sugar until it becomes pale and creamy. Stir in vanilla and milk. Mix in choc chips. Add salt and half of flour. Mix. Repeat with the rest of the flour. and flour, add more milk if needed. Place in the fridge to chill for one hour. Roll about 1 tsp sized balls and then flatten slightly. Chill in the fridge until ready to use.

 

Frosting

To frost this mega giant cake, you’ll need four batches of my Swiss meringue buttercream. You can find the recipe on my website. You’ll want to flavour 2 batches with molasses. Add enough molasses so that you can taste it. It gives the frosting a brown sugar flavour. You are of course free to flavour it with anything you like, but the brown sugar flavour reflects the flavours found in a cookie.

 

Flavour the last two batches with strawberries and cream essence and add pink colour. Mix both until well combined.

 

Crumb Coat

To prepare crumb coat layer, add a dab of molasses frosting onto an 8” cake board or flat serving plate. Add first the chocolate cookie layer. Using a piping or zip lock bag to add frosting onto the cookie layer. Use a small offset spatula to flatten the frosting while spinning the cake. Add little blobs of cookie dough on top.

 

Next add the vanilla cookie. Repeat the process, adding the chocolate cake, Drizzle with simple syrup. This helps keep your cake moist. Add frosting and cookie dough. Repeat the process with the vanilla cake, followed by chocolate, finishing with the vanilla cake.

 

Add a blob of the molasses frosting on top and use an offset spatula to smoothen out. Use the offset spatula to smoothen out the frosting on the sides of the cake starting from the bottom  and working your way up to the top. Making sure you use the frosting to fill the gaps in between the layers.

 

Go around the cake with a cake scraper to get rid of any excess frosting. It should only be a thin layer. Chill for at least 1-2 hours.

 

Decorating

To add pink layer add frosting into a large piping bag and frost around the cake, starting from the bottom, working your way to the top. Frost the top as well.

 

Use the cake scraper to go around the cake and smoothen the frosting around the sides and the top as demonstrated in the video.

 

Chill for 1 hour. While the cake is chilling roll the

 

Add sprinkles down the bottom of the cake. Then add mini choc chips followed by mini cookie dough cookies.

 

Drizzle the top with chocolate sauce which is slightly warmed to make it drizzle easily. Make sure it’s not hot though. Add little blobs of frosting on the top perimeter of the cake using a Wilton 8B piping tip.

 

Add little cookie dough cookies on top of every second blob of frosting and a choc chip cookie on the rest of the blobs. Add more choc chip cookies in the middle.

 

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HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.

 

HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).

 

BUTTER: Make sure the butter is very soft for the cake mixture. There’s two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.

 

BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.

 

TOOLS:

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

8” cake tin

Ice cream scoop (optional)

Revolving cake stand

Cake scraper

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RECIPES

 

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Cake Recipes

Macaron Recipes

Vegan Recipes

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Frosting Recipes

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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