Death by Chocolate

Nic’s little brother Ben has been in town this weekend, and we were all feeling like dessert. I told Ben to look through my 500 Cookies book (thanks Courtney!) and pick something.

This is what he picked. The recipe calls it “layered birthday cookie”, but we call it “death by chocolate.” Our goal was to put some pounds on Ben while he was visiting, and I think we succeeded. Here’s the recipe:

Layered Birthday Cookie

For the Cookie:
1 cup (2 sticks) sweet butter
2 cups light brown sugar
2 eggs
2 tsp. vanilla extract
3 cups all-purpose flour
6 tbsp. Dutch process cocoa powder
1 tsp. baking soda

For the Topping:
1/2 cup (1 stick) sweet butter
2 cups confectioners’ sugar
1 cup (9 oz) cream cheese (we only used 8 oz since that’s a package size)
1 cup (8 oz) melted bittersweet chocolate
1/2 cup (3 oz) M&Ms
1/2 cup (3 oz) semisweet chocolate chips

Preheat the oven to 350. Line two 11-in springform pans with parchment (we used two 9 inch cake pans and just used Pam instead of parchment).

Beat the butter and sugar together. Add the eggs and vanilla extract. Sift the flour, Dutch process cocoa powder and baking soda and stir into the batter. Divide the dough in two, and press into the prepared pans. Bake for 20 minutes until golden. Remove from the oven and allow to cool, then transfer to a wire rack.

To prepare the topping, beat the butter and confectioners’ sugar together, then beat in the cream cheese and melted chocolate. Spread the topping over the cooled cookies, place one on top of the other, decorate, and top with chocolate chips and M&Ms.

Another option is to omit the cocoa powder, use whipped cream (2 cups heavy cream whipped with 2 tsp vanilla extract and 2 tbs confectioners’ sugar) instead of topping, and decorate with fresh fruit.