Girl Scout cookie season is almost over. Or is it over? How tardy to the party am I? Well, I’m tardy in posting this recipe, but most definitely not tardy to consuming more than my fair share of Girl Scout Cookies. Eight boxes later, and I have exactly two things to show for it. Tight jeans, and this cake.
Hopefully my two favorite little girl scout cookie crack dealers will get something out of this, like a trip to summer camp.
If that is the case, then it has been entirely worth it.
My love of Girl Scout cookies knows no bounds. Samoas still are my favorite of favorites. But peanut butter has been a constant in my diet since having Emmett, and I devoured an entire box in two days when I was really stressed out at work. Then I bought another box. Whoops.
My friend Gina from Running to the Kitchen had been asking me and a couple of our blog friends for a good cake recipe, and this one is my go-to. You’ve seen it on my recipe for Chocolate Sheet Cake with Marshmallow Frosting before. But I decided to reinvigorate it for a stacked cake. It’s fudgy and delicious, extra rich and… bear with me… it tastes like a boxed chocolate cake should taste, before they started tasting all chemically? Okay, I’m not really selling this, but IT’S AMAZING. Everyone likes boxed mixes because they are always predictable and easy. THIS IS PREDICTABLE AND EASY! But the flavor is way better. Am I getting better at this sales pitch? ha!
Basically, why fix it if it ain’t broke? I don’t want to reinvent the wheel for my favorite chocolate cake recipe when it is always amazing and can be used as is.
As for the frosting. Oh, the frosting! Whipped peanut butter buttercream? This is absolutely everything you need in your life. Butter, peanut butter, sugar and vanilla. What more do you need? NOTHING.
And because I am an overachiever, let’s be sure to smash some chopped up Tagalongs into the frosted cake, and crumble some extra cake on top. Nothing about this is a bad thing. That is if you don’t like your jean size. Or you hate peanut butter. Or chocolate. Or living.
Girl Scout Tagalong Cookie Cake with Chocolate Fudge Cake and Whipped Peanut Butter Frosting
Fudgy Chocolate Cake
- 2 1/2 cups Flour
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Hot Water
- 1/2 cup Cocoa Powder
- 1 cup Unsalted butter, Cubed
- 2 cups Sugar
- 2 Eggs
- 1 cup Buttermilk, room temperature
- 2 tsp Vanilla
Peanut Butter Whipped Buttercream
- 1 1/4 cup Unsalted Butter, softened
- 3/4 cup Smooth Peanut Butter
- 2 1/2 cups Powdered Sugar, sifted
- 1 tsp Vanilla
- 1 box Chocolate Peanut Butter Tagalong Girl Scout Cookies (15 cookies)
Chocolate Cake ::
Preheat oven to 350 degrees. Grease and flour two 8 or 9″ cake pans. Line it with a parchment bottom to ensure it won’t stick. Set aside. In a bowl, combine flour, baking soda, baking powder, and salt in a bowl, and whisk. Set aside.
In a small bowl, whisk together hot water and cocoa and set aside.
In stand mixer, beat together butter, and sugar until light and fluffy. Add in eggs, one at a time until completely mixed in. Reduce the speed to low, and add in flour mixture, alternating adding in the buttermilk. Scrape bowl as needed. Add in cocoa and vanilla and mix until just completely incorporated.
Pour into prepared cake pan. Place in oven and baked for 35-40 minutes, or until toothpick placed in center comes out clean. Let them rest in the cake pans for 10 minutes, prior to removing them from the pan and onto a wire rack to cool completely before frosting.
Peanut Butter Whipped Buttercream ::
In a clean stand mixer, beat the butter until it is creamy and smooth. Scrape down the sides of the bowl if necessary. Add in the peanut butter and whip to combine. Slowly add in the powdered sugar, scraping down the sides of the bowl as needed. Add in vanilla. Turn mixer on to medium speed and whip the frosting until it doubles in size, and looks like and fluffy – 5-7 minutes. BE PATIENT, the frosting is delicious the longer it takes to whip.
To Assemble ::
Level the two cakes of any domed tops that may have happened during baking. Save the cake scraps. Invert the cake, placing the cut “top side” down on the cake plate. (This will be easier to frost and less crumbs!) Top the cake with some of the frosting between layers, adding the next layer to the top of the cake. Frost the rest of the cake smoothly.
Finely chop 12 of the Tagalong Girl Scout cookies, and gently press them into the bottom half of the sides of the cake. Cut the last three cookies in half to form half moon shapes. Pipe a small mound of frosting into the middle of the top of the cake. Place the cookies, cut side down, into the frosting. Crumble some of the scraps of cake, on top of the cake. Serve.