Set the mixture (ganache) aside to cool to room temperature (75° or below). Gently stir until the morsels are completely melted. Pour the cream over the baking morsels and let sit for 2 to 3 minutes. Heat the cream in a saucepan set over medium heat (or in the microwave) until the mixture begins to steam. To make the frosting: Place the baking morsels in a large bowl or in the bowl of a stand mixer. Remove the cakes from the oven and cool completely in the pans. A toothpick or paring knife inserted in the center will come out clean. To bake the cakes: Bake the cakes for 24 to 26 minutes, until the top of one springs back when very lightly touched in the center, and the edges just begin to pull away from the sides of the pan. Smooth the tops of the layers with an offset spatula. The batter will be thin.ĭivide the batter among the prepared pans, using about 2 cups (460g) batter per layer. Scrape the sides and bottom of the bowl and mix for 30 seconds more. Stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.Īdd the eggs one at a time, beating well at medium-high speed between additions. In a large measuring cup, combine the vanilla with the milk and coffee (or water), and add all at once to the dry ingredients. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more. To make the batter: In a large mixing bowl, or the bowl of your stand mixer, sift together the flour, baking powder, baking soda, salt, cocoas, and sugar.Īdd the butter and mix at low speed for 1 minute. Remove the crunchies from the oven and set them aside to cool completely.
#COOKIES AND CREAM PIE HOW TO#
Blog How to assemble and frost a layer cake
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