Triple Layer Bourbon Caramel Chocolate Chip Cookie Cake

Instructions

For the cookies:

1. Preheat oven to 350°F.
2. Prepare a 9-inch cake pan, and line a cookie tray with silicone baking mats or parchment paper.
3. Combine canola oil, sugar, brown sugar, applesauce, non-dairy milk, and vanilla extract in a large mixing bowl. Stir until mixed.
4. Sift in the flour, baking soda, and salt.
5. Stir until almost combined, then add the chocolate chips and mix until the chips are evenly distributed.
6. Press about a ½ inch of cookie dough in the cake pan.
7. Bake for 18-20 minutes.
8. Using the leftover dough, take 2-3 tablespoon-sized portions of cookie dough and drop on the cookie sheet, evenly spaced.
9. Press down slightly and bake for 12-14 minutes, then let cool.

For the cake:

1. Preheat oven to 350°F.
2. Sift together the flour, cocoa powder, and baking soda in a mixing bowl.
3. Add the sugar and salt, then mix until combined.
4. Make a well in the middle of the dry ingredients and then add the olive oil, non-dairy milk, apple cider vinegar, and vanilla extract. Mix all ingredients well.
5. Pour batter into 2 prepared 9-inch cake pans and bake for 28-30 minutes, or until a toothpick in the center of the cake comes out clean.
6. Let cakes cool before proceeding.

For the bourbon caramel:

1. Combine sugar, brown sugar, water, and soy milk in a medium saucepan over medium high heat.
2. Cook until the sugar dissolves, stirring frequently, then reduce heat to medium low.
3. Cook 5-6 mins until deep amber color.
4. Let cool slightly, then add the bourbon and butter.

For the frosting:

1. Combine the shortening and margarine in a large bowl or stand mixer.
2. Whip with a paddle attachment, an electric hand mixer, or by hand.
3. Gradually add the powdered sugar, mixing after each addition.
4. Add the non-dairy milk and vanilla extract.
5. Continue whipping until fluffy, 5-6 minutes.

To assemble:

1. Place one of the chocolate cake layers on a plate or cardboard cake circle.
2. Using a fork or skewer, poke some holes in the cake, then drizzle with some of the bourbon caramel.
3. Spread a thin layer of buttercream atop the layer, then top with the cookie cake.
4. Spread a thin layer of buttercream atop the cookie cake layer, then top with the other chocolate cake layer.
5. Poke some holes in this layer, and drizzle more bourbon caramel on top.
6. Using the remaining frosting, frost and top and sides of the cake.
7. Decorate with cookies, and drizzle on some bourbon caramel. Drizzle with more bourbon caramel after slicing, if you'd like.