Hi Jacob! No, not with this recipe and honestly it’s pretty thick so would be hard to spread on the outside anyhow (and it would be very rich overall). I would use the frosting recipe from this cake if you want to frost the outside: https://livforcake.com/chocolate-chip-cookie-cake/
]]>Hi Emy! So happy to hear it was a hit! And yes, I would use mini chocolate chips too in the future.
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Made for my husband’s birthday it was a hit! I doubled the recipe for the 9inch pans we have. I think I put a little bit too much cookie dough in between the layers, should’ve kept them thinner.
Cake is delicious and the cookie dough adds a decadence to it. I used mini chocolate chips in the dough so it would be easier to spread/eat.
Thanks for the recipe!
]]>Hi Pratika! Correct, don’t whip the cream. I have a detailed tutorial here: https://livforcake.com/chocolate-ganache-recipe/
]]>Hi Brenda! If just the day before you can leave it on the counter (covered). I like to refrigerate my cakes though and take them out 2-3 hours before serving so they come to room temperature.
]]>Hi,
My daughter has picked this as her birthday cake. Each year she picks a cake for me to bake, she says homemade cakes are much better than any character cake you can buy! I agree!
My question is if I make this the day before her birthday, how should I store it? In the fridge? Thanks for your help!
]]>Hi Jeri! It’s basically softer, more spreadable cookie dough. You can add as little or as much milk as you like to get it to the consistency you want. Also I recommend using mini chocolate chips.
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