Today is a very special day. Today is my best friends birthday.
So I made her a cake.
And then I ate some of it.
The good thing is that Emily is the type of person that when you make a cake for her and then eat it, she laughs and tells you she would have done the same thing. She is the most positive person I know. She is patient, intelligent and passionate. She has a smile that can light up a room and a laugh…well let’s not get carried away, her laugh is average, haha 🙂
There we are, laughing away. Did I mention she’s also generous? Because that red shirt I’m wearing, yeah, it’s her shirt.
I don’t remember when Emily and I became such good friends. Even though we didn’t meet until high school, and didn’t become really close until after high school, I can’t remember a time I didn’t feel like we were sisters. We laugh, we cry, we fight. Sometimes we even accomplish all those things in a matter of moments.
Sometimes we even go to small town fairs and get our faces painted like tigers:
Other times we go too long without seeing each other (we live in different cities) and then spend weeks together on vacation:
But no matter how much time passes between visits, it always feels like no time has passed at all. We’re still “us” and I know we always will be. I couldn’t ask for a better person to go through life with. She’s my absolute best friend and there would be no other acceptable way to celebrate her birthday than with a Double Chocolate Cookie Dough Cake.
And yes, she loves food and nutrition just as much…if not more…than I do 🙂
Double Chocolate Cookie Dough Cake
Mouth watering cookie dough sandwiched between two rich chocolate cakes and topped with chocolate frosting.
- 2 chocolate cakes*
- chocolate chip cookie dough
- 1 cup cashews, soaked for 6 hours
- 1 cup coconut cream (from canned coconut milk)**
- 1/4 cup maple syrup
- 3/4 cup cocoa powder
* my recipe for chocolate cake, which is shown in the pictures, still needs some tweaking- it turned out WAY denser than intended. If you eat oil, I suggest this recipe. I’ve made it before and it’s delicious. Just make sure to double the recipe so you get the two cakes.
** coconut cream from canned coconut is the thick stuff that settles at the top of the can. For the best coconut cream, place canned coconut milk in the fridge for 20 minutes or more. Do NOT shake the can! Open the can and the top half or third of the can will be your coconut cream.
- Bake 2 chocolate cakes, using recipe of choice, in 9 inch round pans. Let cool completely.
- Meanwhile, line 9 inch round pan with parchment paper, cutting slits where necessary so paper lies flat along the edges.
- Mix together cookie dough ingredients, leaving out the baking soda and xanthan gum, until well combined.
- Transfer cookie dough into lined round pan and place in freezer for at least an hour, then transfer to fridge until ready to assemble the cake.
- Make chocolate frosting by blending soaked and drained cashews with coconut cream, maple syrup and cocoa powder in a high-power blender. Let chill in fridge for at least 20 minutes.
- To assemble the cake place 1 chocolate cake on serving dish. Cover with a thin layer of frosting. Place the chilled cookie dough on top of the frosted chocolate cake. Cover the cookie dough with a thin layer of chocolate frosting before adding the second chocolate cake on top. Cover the whole cake with frosting and keep in fridge until ready to serve.
Happy Birthday Emily! I love you!