A visually stunning birthday cake, inspired by the classic icebox cake. Double this recipe for a large four-layer, double-digit, number cake that feeds 24 people. You will need cardboard number cutouts to trace the cookie shapes.
Essential Ingredient Chocolate
Cook Time 10minutes
Total Time 10minutes
1cupdark Dutch-process cocoa powder
1teaspoonfine sea salt
1cupunsalted butterroom temperature
Measure the flour into a large bowl, then sift the cocoa on top. Add the salt and baking powder and whisk until very well combined.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high for 2 minutes. Stop the mixer and scrape down the sides of the bowl.
Add the eggs and beat again. Add the vanilla and mix until incorporated.
Stop the mixer and carefully tip in the dry ingredients. Stir on low until just combined. Turn the dough onto the counter and divide the dough into four balls (8 if you are doubling the recipe). Wrap the balls in plastic.
Preheat the oven to 350F. Roll the cookie dough between two sheets of parchment paper until it is 1/4 inch thick (even thinner is fine). Make sure it is as large or larger than your cardboard number cutout. Transfer the parchment to a baking sheet and place in the freezer for 10 minutes. Roll the next ball of dough while you wait.
Place the cardboard number on the chilled dough and cut around it with a knife, trimming away the excess. Bake for 10-12 minutes, then cool completely on a rack. Repeat the process: rolling dough, chilling, cutting the shapes and baking, until you have sufficient number cookie shapes. Cool the cookies completely before you assemble your cake.