The only high we're interested in is the sugar high we'll get from this Cookie Dough High Hat Cake.
1 8-inch cake
For the cake:
1 (18.25-ounce) devil’s food cake box mix
1 1/4 cups water
1/3 cup oil
3 large eggs
For the edible cookie dough:
1 cup all-purpose flour
1 stick butter, softened
1/2 cup sugar
1/4 cup light brown sugar
3/4 teaspoon sea salt
2 tablespoons whole milk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
For the cookie dough meringue:
1 1/2 cups brown sugar
1/2 cup water
3/4 cup (about 6) egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup mini chocolate chips
For the frosting and chocolate coating:
1 (15-ounce) can chocolate frosting or homemade chocolate frosting
20 ounces semisweet chocolate, finely chopped
3 tablespoons vegetable oil
Bake the cake: Preheat oven to 350 degrees. Spray two 8-inch cake pans with nonstick spray, and line a baking sheet with parchment paper.
Prepare cake mix according to package instructions, then divide batter between the 2 prepared cake pans. Bake 30 to 40 minutes until a skewer inserted into the center comes out clean. Let cool, first in pans, then on a cooling rack until fully cool.
Make the edible cookie dough: Spread flour on the prepared baking sheet and toast in the oven for 10 minutes. Let cool slightly.
In a large bowl, cream together butter, sugar, brown sugar and salt until well combined, light and fluffy. Beat in milk and vanilla, followed by the flour. Fold in the chocolate chips, then turn dough out onto a sheet of wax paper. Shape three-quarters of the dough into an 8-inch disc and the rest into a ball. Chill at least 30 minutes.
Make the cookie dough meringue frosting: Add brown sugar and water to a heavy-bottomed saucepan set over medium heat. Bring to a boil, then simmer until the mixture reaches 246 degrees.
Place egg whites and cream of tartar in the bowl of a stand mixer, and whip on high for 30 seconds. Taking care, pour syrup into mixing bowl in a slow continuous stream. Whip for 3 minutes, then stop the mixer, let cool slightly, about 4 minutes. Fold in chocolate chips, and place half the mixture in a large piping bag fitted with a 1/2-inch round nozzle.
Assemble the cake: Level the tops of the 2 baked cakes, and top the bottom cake layer with the round disc of cookie dough.
Place a 7-inch bowl upside down, centered, on top of the other cake layer and trace around it with a knife, taking care not to pierce all the way through the cake. Do the same with a 5-inch bowl. With the aid of a small spoon, remove the cake between the 7 and 5-inch circles to create a trough, leaving a 1/2-inch layer at the bottom. Discard extra cake pieces. Fill the trough with the remaining cookie dough.
Place this layer on top of the cookie dough disc-topped cake. Frost the sides of the cake with a thin layer of chocolate frosting.
Pipe out a layer of meringue frosting around the top perimeter of the cake, then scoop extra meringue frosting onto the cake and fill in the circle with the back of a spoon or offset spatula. Moving slightly in, about 1 inch, pipe out another circle on top of the layer of meringue. Fill the center with more frosting. Continue this process until the frosting comes to a nice point on top. Freeze the cake for 30 minutes.
Make the chocolate coating: Place the chocolate and vegetable oil in a medium microwave-safe bowl. Microwave in 30 second increments, stirring in between, until fully melted. Stir until smooth. Let cool slightly, about 5 minutes.
Remove cake from the freezer, and place on top of a cooling rack set above a parchment-lined sided sheet tray. Pour the chocolate over the cake, coating the whole thing. Let chocolate set, about 5 minutes, then place in fridge to chill until ready to serve. Cake will keep up to 3 days in fridge.
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