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Not only do I love eating Chocolate Chip Cookie Cake, but I love saying “Chocolate Chip Cookie Cake,” lol. Makes me feel warm and fuzzy when I think about little bits of chocolate, melted into fluffy slices of yellow cake. Mmmmmm.

The Cookie Monster had it right when he chose cookies as his favorite food. Of course, Cookie Monster is not the same as he used to be, he also makes sure to balance his cookie binges with fresh veggies. Probably exercises a lot more too now, to make sure he doesn’t get a monster belly LOL.

Anyway, my little man LOVES the Cookie Monster, so it was only appropriate to make a cake to go along with his passion for his first birthday.

I also made a “smash” cupcake, as pictured below:

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The cake was a a huge hit, visually and physically- it was rich, it was moist…it was the perfect birthday cake.

Now, about 6 years ago I probably would have bought blue food coloring and fixed a Cookie Monster face on top, but these days I don’t use food coloring for food anymore (instead I save it for science experiments for the children).  I’ve never considered cake to be a “health food,” but over the years I’ve learned that when made at home using as much organic ingredients as possible, that it will be better for your system compared to those toxic grocery store cakes with white sugar (crack!) icing.

Hence I don’t use food coloring. Which means I have to get more creative with birthday cakes.

For the Cookie Monster cake, I based the design of the cake around one of little man’s toys, CM on a race car.The idea quickly formed into  CM riding across a “cookie track,” which I felt was totally do-able and exciting (I get super stoked when I come up with new ways to decorate cakes).

To make the track I took mini chocolate chip cookies and created lines on either side of the desired position of the race car. Then, I placed a small handful of cookies into my mini food processor (it’s the Ninja, and it’s awesome!) to make “dirt” for the track. I pulsed it just a few times, sprinkling the crushed cookies down the middle of the lane. Lastly, I placed CM on top and the number one candle. Ta-da!

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I was so pleased with this cake, I had to share it on my blog. Decorating cakes has always been one of my passions, because it’s fun and creative. When I was a teenager, I worked at an ice cream shop and was elected as the official ice-cream-cake-decorator. I would literally stand in the walk-in freezer and decorate cakes (yeah, you don’t have much time when they are frozen LOL). It’s something that I just always loved doing, and when people would come pick up their cakes I would feel so good when they were happy with the finished product.

One thing I love about this CM cake is that you really don’t have to have any “icing skills” to make it. Just a little vision:)

Chocolate Chip Cookie Cake (with “smash” cupcake)

(Makes two 9-inch round cakes)

Ingredients:

  • 3 C organic unbleached all-purpose flour
  • 1 1/2 C organic sugar
  • 1 tsp sea salt
  • 2 tsp baking soda
  • 3 tsp organic vanilla extract
  • 2/3 C vegan butter, softened (Earth Balance brand)
  • 2 Tbsp vinegar
  • 2 C cold filtered water
  • 1/2 C vegan chocolate chips (Enjoy Life! brand)
  • Approx. 2 cups chocolate icing
  • Mini chocolate chip cookies (Try my recipe here! When placing on baking sheets, make the cookies half the size or smaller)

Directions:

  1. In a medium mixing bowl, combine the first 4 ingredients. Create a well in the center, and add the vanilla extract, butter, vinegar, and water. Beat on high with electric mixers until smooth. Add chocolate chips, and mix again thoroughly.
  2. Pour batter into two greased and floured 9-inch cake rounds (if making a smash cupcake, pour a little batter into one cupcake tin).
  3. Bake at 350° for approx 30 minutes (the cupcake will be done sooner, check after about 15 minutes) or until a toothpick inserted into the middle comes out clean.
  4. Let cake cool completely before icing. I like to place my cakes in the fridge and ice them the next day.
  5. Cover cake with chocolate icing, and top with cookies (as explained above).

Enjoy!

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Chocolate Chip Cookie Cake
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Ingredients
  1. 3 C organic unbleached all-purpose flour
  2. 1 1/2 C organic sugar
  3. 1 tsp sea salt
  4. 2 tsp baking soda
  5. 3 tsp organic vanilla extract
  6. 2/3 C vegan butter, softened (Earth Balance brand)
  7. 2 Tbsp vinegar
  8. 2 C cold filtered water
  9. 1/2 C vegan chocolate chips (Enjoy Life! brand)
  10. Approx. 2 cups chocolate icing
  11. Mini chocolate chip cookies (Try my recipe here! When placing on baking sheets, make the cookies half the size or smaller)
Instructions
  1. In a medium mixing bowl, combine the first 4 ingredients. Create a well in the center, and add the vanilla extract, butter, vinegar, and water. Beat on high with electric mixers until smooth. Add chocolate chips, and mix again thoroughly.
  2. Pour batter into two greased and floured 9-inch cake rounds (if making a smash cupcake, pour a little batter into one cupcake tin).
  3. Bake at 350° for approx 30 minutes (the cupcake will be done sooner, check after about 15 minutes) or until a toothpick inserted into the middle comes out clean.
  4. Let cake cool completely before icing. I like to place my cakes in the fridge and ice them the next day.
  5. Cover cake with chocolate icing, and top with cookies (as explained above).
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/
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 What’s your favorite birthday cake? Post in the comments below and make me a happy mama!

 *Blessings & Love*

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10 comments

Reply

Looks great! I might try the recipe for a party next week!

Reply

Thanks Kelly! If you do, let me know how it turns out!

Reply

This is so freaking cute! I think I may want THIS cake for my birthday next year!

Reply

LOL thanks! I had a feeling you would like it:)

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