Decadent Chocolate Chip Cookie Cake with Chocolate Ganache

Directions

For the chocolate chip cookie cake:

Preheat the oven to 350°F.

Butter a 9 or 10-inch cake pan very well, then place a piece of similar size parchment paper on the bottom. Butter the parchment.

In a large mixing bowl, sift together the flour, baking powder, and salt.

In another bowl, whisk together the melted butter, oil, brown sugar, vanilla extract and egg until well mixed,

Pour the wet ingredients into the dry ingredients, and fold until just moistened.

Fold in 1 cup of chocolate chips or chunks until combined.

Spoon the batter into the prepared cake pan. Smooth the top with a rubber spatular.

Give the pan a few taps on the couter top to ensure an even layer.

Bake in the preheated oven until the edges start to become golden, brown and puffed, about 20 minutes.

Cool the cake in the pan for 10 minutes on a wire rack.

Run a paring knife around the edge of the pan to loose the cake.

Let cake cool completely before inverting it out of the pan onto the cake plate.

Peel off the parchment, then invert it back onto the cake plate or stand.

While the cake is cooking, make the chocolate ganache:

In a small heat-proof bowl, add ½ cup of the chocolate.

Bring the cream to a boil over medium-high heat and pour it over the chocolate.

Stir gently until the mixture is smooth and shiny. Cover and set aside.

Once the cake is cool, decorate the cake with the ganache, you can drizzle it over the cake, pipe with a piping bag, or whatever way you prefer.

Slice into slices and serve.