PATRIOTIC TOLLHOUSE Chocolate Chip COOKIE CAKE
2-1/2 cups flour ……………………..…1-1/2 tsp baking soda
1/2 cup unsalted butter, softened......1 TB caramel or butterscotch syrup or ice cream topping
1-1/2 cups firmly packed brown sugar (I like dark)
1 tsp vanilla extract .......................... 1 tsp salt
2 eggs ………………………………......1-1/4 cups milk (any kind ~ I used Oat milk here)
12 oz. pkg chocolate chips (milk, semi-sweet, chocolate or a combination ~ I used milk here)
Preheat oven to 350. Thoroughly spray an 8-10 cup bundt pan with baking spray (containing flour) and set aside.
In small bowl, whisk together flour, soda & salt ~ set aside.
In bowl of your electric mixer, combine butter, brown sugar, caramel syrup and vanilla ~ beat until creamy. Add eggs, one at a time, beating well after each. Gradually, alternately beat in flour mixture and milk. Then, just pulse in chocolate chips (if you beat too hard, they'll splinter). Spread evenly in prepared pan ~ bang down once on counter to break any air bubbles.
Bake about 35-45 minutes. (Lightly touching cake to see if it springs back and is slightly coming away from sides of pan.) Cool about 30 minutes in pan; then invert onto cake plate to cool. When cool, drizzle some thick CHOCOLATE GANACHE on top and let some drizzle over the sides (and add some sprinkles)
TIP: Before you do the Chocolate Ganache, put some wide strips of wax paper under the sides of the cake to catch any drips. Then when the ganache has "settled" and not dripping any more, gently pull them out.
CHOCOLATE GANACHE: I don't really measure ... but use about 1/4 cup heavy whipping cream (milk or even unflavored full-fat liquid coffee creamer will also work). Put that into a glass dish or bowl ~ with 8 oz. of broken chocolate (milk, dark, semi-sweet) or even chocolate chips. Microwave for 1 minute. Take out and stir with a small spoon or small whisk until the chocolate is all melted and it's smooth. If it isn't thick enough, put it back into the microwave with a few more squares of chocolate for about 30 more seconds ~ too thick? Add a couple TB more liquid, and put it back in the microwave. You can adjust easily this way. EXTRA GANACHE can be stored in the fridge in covered glass dish (and then reheat 1 minute in microwave, but you'll probably need to add more liquid later. But you know how to do that now!)
Tastes like a big chocolate chip cookie!