Tonight Show Cake

cakebycourtney.com

JENI

subheading: For the Caramel Cake:

½ cup 113 g unsalted butter at room temperature

¾ cup 150 g granulated sugar

2 large eggs

½ tsp 2 g vanilla

1 ½ cups 180 g all-purpose flour

½ tbsp 5 g baking powder

½ tsp 2.8 g salt

½ cup plus 2 tbsp 150 g whole milk at room temp

13.4 can 190 g dulce de leche

subheading: For the Chocolate Chip Cookie Dough:

½ cup 113 g unsalted butter, room temperature

¾ cup 165 g light brown sugar, packed

½ teaspoon 2.1 g vanilla extract

1 cup 120 g all purpose flour

½ teaspoon 2.8 g Kosher salt

3 tablespoons 45 g milk (a little more if your cooking dough isn’t spreadable)

1 cup 150 g mini chocolate chips

subheading: For the Chocolate Cookie Crumbs:

⅔ cup 80 g all-purpose flour

1 teaspoon 2.8 g cornstarch

½ cup 100 g granulated sugar

⅔ cup 78.6 g cocoa powder

½ teaspoon 2.8 g kosher salt

6 tablespoons 84.75 g unsalted butter, melted

subheading: For the Chocolate Cake:

1 ¼ cups plus 2 tablespoons (165 g) all-purpose flour

1 cup minus 2 tablespoons (175 g) granulated sugar

⅓ cup plus 2 tablespoons (54 g) dark cocoa powder

1 teaspoon 4 g baking soda

½ teaspoon 2 g baking powder

½ teaspoon 2.8 g kosher salt

½ cup 120 g buttermilk, room temperature

¼ cup 54.5 g vegetable oil

2 large eggs at room temperature

½ teaspoon 2.1 g pure vanilla extract

½ cup 118.3 g hot water

subheading: For the Peanut Butter Frosting:

4 tablespoons 57.75 g heavy cream, chilled

3 cups 375 g powdered sugar, sifted

1 ½ cups 3 sticks (339 g) unsalted butter, room temperature

1 cup 250 g creamy peanut butter (I use Skippy)

1 tablespoon 4.2 g pure vanilla extract

½ teaspoon 2.8 g kosher salt

Directions at cakebycourtney.com

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