Cake layers6 cups cake flour, sifted
5 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1/2 cup vegetable oil (I like peanut oil)
2 1/4 cups granulated sugar
8 egg whites, at room temperature
1 1/2 cups buttermilk
12 ounces mini chocolate chips
Chocolate chip cookie dough filling
1 1/2 cups light brown sugar
1 cup butter
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 cup heavy cream
1 cup mini chips
Boiled milk frosting and chips décor
1/4 cup flour
1 teaspoon salt
2 cups whole milk
2 cups/1 lb unsalted butter, softened
2 cups caster sugar
1 tablespoon vanilla bean paste or vanilla extract
1/2 cup regular sized semisweet chocolate chips
1/4 cup mini semisweet chocolate chips
Make the cake layers: Preheat the oven to 325°F.
Coat three 9-inch baking pans with vegetable shortening or flour-based baking spray (I like Baker’s Joy) and line the bottoms of the pans with parchment paper.
Mix the flour, baking powder and salt in a large bowl.
Beat the butter, oil and granulated sugar together in a separate large bowl until light and fluffy. Add egg whites one at a time, beating well after each addition.
Beat in the flour and buttermilk alternately with the mixer on low speed; begin and end with the flour. Scrape down the bowl as needed. Gently fold in the mini chocolate chips.
Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until the cakes spring back when pressed in the centers. Allow the cakes to cool in the pans for 10 minutes, and then turn out onto wire cooling racks to cool completely. Level the tops of the cooled cakes with a large serrated knife or a cake leveler.
Note
Source recipes -Here-
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