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Author Notes: One of my favorite recipes from the Momofuku Milk Bar cookbook is their Chocolate Chip Layer Cake. I think that simple name does not even begin to describe what it is: mini chocolate chip butter cake layered with passion fruit curd, chocolate cake crumbs, and coffee buttercream frosting. Hello. So I decided to rename it Happiness Cake, because this is what happiness is. =)
The original recipe is quite long and complicated, so I decided to simplify it by using a cake mix and Oreo cookie crumbs. I also decided to make this cake in a jar instead of procuring cake rings and acetate lining. I love that they can be kept in the freezer for a while and are totally portable, so they make really good gifts for friends! —Joy Huang | The Cooking of Joy
Makes 6 small (8 oz.) jars with lots of leftover scraps perfect for snacking on
For the chocolate chip cake and passion fruit curd
- 1 recipe butter cake (enough for a 9" x 13" cake)
- 3/4 cup mini chocolate chips
- 1 cup passion fruit puree, divided
- 1/3 cup sugar
- 2 large eggs
- 1/2 teaspoon powdered gelatin
- 3/4 cup butter, very cold
- 1/2 teaspoon kosher salt
- Prepare the batter for the yellow cake as instructed and pour into a 9" x 13" pan. Sprinkle the mini chocolate chips evenly on top of the batter and bake as instructed. Allow the cake to cool fully.
- Put 1/2 cup of the passion fruit puree and sugar in a blender and blend until the sugar granules have dissolved. Add the eggs and blend on low. Transfer the contents of the blender to a medium saucepan. Clean the blender canister.
- Bloom the powdered gelatin in 2 tablespoons of cold water.
- Heat the passion fruit mixture over low heat, whisking regularly. Once it boils, remove it from the stove and transfer it to the blender. Add the bloomed gelatin, butter, and salt and blend well.
- Transfer the mixture to a heatproof container and put in the fridge until the curd has cooled completely, at least 30 minutes.
For the chocolate crumbs and coffee frosting
- 1 cup Oreo cookie crumbs
- 1 cup butter
- 1/2 cup confectioner's sugar
- 1/3 cup milk
- 1 1/2 teaspoons instant espresso powder
- 1/2 teaspoon kosher salt
- Combine the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes.
- Whisk together the milk, instant espresso powder, and salt in a small bowl.
- On low speed, gradually stream in the coffee milk. Do not stream more coffee milk into the butter mixture until the previous addition is fully incorporated; keep the mixer on and remain patient.
- Using an empty 8 oz. Mason jar as a cookie cutter, cut out 12 circles from the chocolate chip cake.
- Press one circle into the bottom of a jar. Brush with a generous amount of the reserved passion fruit puree.
- Spoon in a layer of the passion fruit curd. Top with a layer of the Oreo cookie crumbs. Carefully spread a layer of the coffee frosting on top. Repeat with another layer of cake, passion fruit puree, passion fruit curd, and chocolate crumbs. Finish with a final layer of coffee frosting.
- Repeat with the remaining 5 jars. Cover and place in the freezer for at least 12 hours to set the cake and filling. The cakes will keep in the freezer for up to 2 weeks. Defrost in the fridge for at least 3 hours before serving.
- This recipe was entered in the contest for Your Best Edible Gift
- This recipe was entered in the contest for Your Best Picnic Recipe