Birthday Cake

I am a firm believer that everyone should have a cake on their birthday. No one should be considered too old to be sung to over the glow of candles – be those candles few or many – or to make a wish before slicing and sharing something yummy (and preferably homemade) with their favourite people. It should be an annual right of passage for all of us.

My husband’s recent birthday coincided with the long weekend, our first of the season at his family cottage. Lots of people at Saturday dinner meant I had an excuse to make a big, fat cake. One with lots of layers and lots of icing. One that took two sturdy arms to carry and still felt heavy. I’m always dying to make cakes like this, but an occasion is required. That or two of us would be eating daily slabs of late-night cake for a week. (Oh, and I could. But I settle for my little square of dark chocolate instead).

And so I selected what I believe to be one of the perfect birthday party cakes – five huge, chewy chocolate chip cookies, layered thickly with cream cheese icing. It’s the perfect summer barbecue cake. Only a spoonful of ripe strawberries on the side or a scoop of ice cream would make it better. I suspect you could even successfully layer the cookies with the latter instead, if you liked.

This cake is a great, decadent beast that looks beautiful in its basic form, but is also fun to play with. I tarted mine up with obscene amounts of candy. It was just that kind of weekend. Preceded by a fantastic cottage dinner and followed by a display of fireworks over the lake, it made for a very happy birthday, indeed.

Giant Chocolate-Chip-Cookie Cake
(From Martha Stewart Kids magazine)

To make an even circle of batter, trace an 8-inch plate on the underside of the parchment paper.

4 cups all-purpose flower
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1-1/2 cups packed light brown sugar
¾ cup granulated sugar
3 teaspoons pure vanilla extract
2 large eggs, plus 2 egg yolks
¾ cup heavy cream
3 cups semisweet chocolate chips
40 ounces (5 packages) cream cheese, room temperature
½ cup confectioners sugar

1. Preheat oven to 350. Whisk flour, baking soda and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs and yolks. Reduce speed to low. Add flour mixture in two batches, alternating with the cream. Stir in chocolate chips.

2. For each of the five layers, drop one level cup of batter onto centre of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to one day.

3. Mix cream cheese and confectioners sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto four cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to four hours. Serve at room temperature.

Serves 16.