Cherry Chocolate Chip Cookie Cake

This cake fell more into the category of hot mess than epic win.....I will comfort myself with the fact it tasted good...ehehehehe.  It should actually be a three tiered cake.  There was an "incident" that left me short one tier.  Momma didn't name me Grace for a reason....snicker.

So I decided to try making some marshmallow cream for my frosting.  I've made marshmallows.....a little adjusting of the recipe and I should be able to get a cream easy peasy.  Simple, right?  Simple until I over thought it.  I was going to halve the gelatin, but 1 1/2 envelopes gelatin didn't seem very tidy so I went with 2 envelopes...which was still on the firm side.  It wouldn't have mixed easily with the cream cheese to form a smooth frosting....which led to tinkering.  The end result was useable and darn tasty, but not the firm frosting I was shooting for.

I did have a neat mix of textures in the cake.  The firm chocolate garnish, creamy frosting, dense cookie layers with mini chocolate chips that gave it a bit of a crunch.


Cherry Chocolate Chip Cookie Cake

1 3/4 cup unbleached all purpose flour
1/3 cup cocoa
3/4 cup sugar
3/4 cup brown sugar
1/2 tsp salt
2 tsp soda
2 eggs
1 tsp vanilla
1 cup butter
1 cup mini semi sweet chocolate chips
1/2 cup dried cherry cranberries

Beat butter and sugars together in a bowl.  Add in eggs and vanilla.  Mix in flour, cocoa, baking soda, and salt.  Fold in chocolate chips and dried cranberries.

Divide dough into thirds and spread into greased 8 inch rounds.  Bake at 350 for 12 to 15 minutes, or until done.  Cool.


Cherry Marshmallows

1 cup water
2 1/4oz envelopes unflavored gelatin
2 cups sugar
2/3 cup corn syrup
1/4 tsp salt
1 pk Black Cherry Kool-Aid

Pour 1/2 cup water into a large bowl.  Mix Kool-Aid into water.  Sprinkle gelatin over water.  Let this mixture sit while you cook the syrup.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup water in a saucepan. Stir over medium heat until sugar dissolves.  Boil, without stirring, until syrup reaches 240°.

With mixer on low speed, carefully pour hot syrup into gelatin mixture in a slow, thin stream.  Gradually increase speed to high and beat until mixture is very thick.  Let stand for a while to set up.


Icing:

Cherry Marshmallows
1/4 cup butter
4 cups powdered sugar
12oz milk chocolate, melted
16oz reduced fat cream cheese

Heat the marshmallows and the butter together in the microwave until smooth.  Beat in cream cheese and melted milk chocolate.  Add in powdered sugar, one cup at a time.  Chill frosting.

Place one cookie round on a plate.  Spread frosting across top and place a second round over the frosting.  Spread frosting across top and add final round on top.  Frost top and sides of cake.  Garnish with additional melted chocolate.

Never take pictures outside when it's the surface of the sun hot.  My chocolate went instantly melty and my frosting.....already less firm than I wanted....slid a bit.

A bit of a slump to this piece of cake...where's my cake eating blindfold?  I don't want to spoil my enjoyment of good cake by being critical of the view.  ;)