https://www.abeautifulplate.com/london-fog-cake-earl-grey-buttercream/
This is a 3-layer cake as written above, but there is also a version using a bundt pan, with the center filled using chopped hazelnuts tossed in honey syrup.
Tip: Refrigerate the dough overnight to develop structure and a more complex flavor.
Melt butter over medium low heat. Heat the melted butter, swirling occasionally, until it turns amber and gives a nutty aroma. Immediately transfer to a heatproof bowl to halt cooking and allow to cool to room temperature, at least 90 minutes.
Combine browned butter and sugars in a stand mixer with a paddle attachment. Cream the sugars and butter until well incorporated and slightly fluffy. Add eggs and yolk one at a time, allowing each egg to fully incorporate, also scraping down the sides. Add vanilla and bourbon, then mix to incorporate, also scraping down the sides one last time.
Whisk together flour, cornstarch, baking soda and salt in another bowl. Add in thirds to the wet ingredients, mixing slowly so to not incorporate air.
Add chocolate chips/chunks and stir to combine.
Turn out onto cling wrap and seal. Refrigerate overnight to several days to develop texture and flavor.
Preheat oven to 350°F. Line a baking sheet with parchment.
Scoop out ¼ cup sized balls of dough and place on lined sheet 3 inches apart. Press dough gently to the sheet to flatten slightly. Bake in 350°F oven 10-12 minutes until well browned, turning once. Optionally sprinkle with flaked sea salt while turning.
Allow to cool and set 10 minutes before transferring to a cooling rack.
Adapted from https://sugarspunrun.com/browned-butter-and-bourbon-cookies/
An easy, no-bake cake recipe oozing with rich cookies-n-cream flavors. Made from whipped cream and chocolate wafers and then refrigerated, the cookies absorb liquid from the cream to become soft and cake-like while the cream thickens.
Try to source two boxes of unbroken wafers. Broken wafers can still be used in to center of the cake.
Combine cream, sugar and vanilla in the bowl of a stand mixer. With a whipping attachment, start mixer on medium-low speed until cream begins to thicken, to prevent splashing. Increase speed and whip cream until soft peaks form. Reserve up to ⅓ of the whipped cream for frosting cake,
Assemble the cake. Place a generous tablespoon sized dollop of cream on the flat underside of each cookie. Press the cookies down on top of the cream, working in layers to your desired pattern (6 point star with a center stack, pictured.) When all of the cookies are used, frost the cake with the reserved whipped cream.
Refrigerate 8 hours, or overnight until the cookies take on a cake-like softness.
Serve chilled. Keep tightly covered up to 1 week.
I might need to try this for Easter.