Featured Foodie Friday: Go Bake Yourself

I have had a serious sweet tooth lately, I don’t know what it is! I have always been the salt lover, the potato chip snacker, the second appetizer eater but dessert skipper… but now something strange has been happpening. I have been craving sweets all the time! I have recently become addicted to fudge popsicles and have found myself eating up to three in a night. Along with my new sweet addiction I have none other than the Choc Chip Uru from Go Bake Yourself, here with a sinfully sweet coffee, brown butter, dark chocolate chip cookie cake.

Coffee, Brown Butter, Dark Chocolate Chip Cookie Cake

Hi all

I am a 16 year old student who has an obsession with all things sweet. Whether it be cookies or cakes or brownies, I will be there for you with a knife and fork my hands ready to dig in!

Known as Choc Chip Uru online, my blog Go Bake Yourself is all about expressing and creatively twisting sweet (especially chocolate!) recipes to suit each individual taste!
I also love writing back drop stories and adding quotes from random songs, books and movies to my posts – Entertainment is just as important to me as the recipe itself.

   My Signature Icon

Because you can see my full story here and I know you are here to see the premier after I launched my promotional campaign, let me get straight to it – Thank you so much Jenny for presenting me with the opportunity to do my first. ever. guest. post. Let’s start!


“And here we are, ladies and gents, finally at the culinary premier of the long awaited dessert!
The reviews so far have all been positive, getting hits up in the nines and even tens, and now the fans are positively screaming with anticipation!

And here unrolling, the silicon mats, I can see the ingredients coming out, looking their tastiest all ready to see the recipe they made together. Whoa, looks like someone tried to take a bite of the chocolate chip! The photographers are going crazy! What an event, what a night and what a decadent dish this will be!

Now  let us catch up with the director to see what we are in for after such a long week of expectations…”

Ladies, Gentlemen, thank you very much for coming tonight!/
Now, I can finally reveal that this dish is a, what we feel, magnificent take on the famed Chocolate Chip Cookie Cake – It has been completely transformed from inspired writer lemonpi’s wonderful recipe courtesy of the original geniuses, David Guas & Raquel Pelzel in their world famous ‘Dam Good Sweet’

I give you the official Coffee Brown Butter Dark Chocolate Chip Cookie Cake!

[applause and murmuring]

Yes, that’s right, I give you a recipe for something soft, chewy and utterly decadent containing the best of the flavours melding into one indulgent dessert. We have the caramelised nutty taste from the brown butter which is accentuated by the wonderful sister ingredients, dark and light brown sugar!

Coffee essence then makes a bold entrance with the reliable egg but this is quite a mature section so for the enjoyment of the underage, we have substituted the wonderfully awarded ingredient, Vanilla instead for some copies of this cake!

Top this cooled cake off then with a sultry dark hot caramel chocolate fudge sauce and sprinkle with delectable ingredient, Hershey’s caramel kisses, we have a winner for sure.

Soft, chewy but thick and cakey, this has it all and will be enjoyed by all discerning tastebuds. Without further ado madams and sirs, I give you to this creation! Enjoy!

5.0 from 4 reviews
Coffee Brown Butter Dark Chocolate Chip Cookie Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
  • ½ cup (113g) butter
  • 1⅓ cup dark chocolate chips (if you want a very sweet cake, milk chocolate can be substituted)
  • 1 cup plain flour
  • 1½ tsp baking powder
  • ½ cup dark brown sugar (firmly packed)
  • ½ cup light brown sugar (firmly packed)
  • ½ tsp vanilla essence
  • ½ tsp coffee essence (a strong overpowering ingredient) – substitute with another 1 tsp vanilla essence if child friendly version desired
  • 1 large egg (approximately 60g)
  • chocolate caramel hot fudge sauce (recipe follows)
  1. Preheat oven to 350F (170C).
  2. Grease and line a 20cm springform cake tin
  3. Brown Butter: In a large saucepan, let butter melt on medium high heat, stirring occasionally. It will look like its splitting with white flecks all around but that will soon turn into foam. Once foaming keep stirring until the first hint of brown appears and mixture turns nutty, immediately remove from heat
  4. Let brown butter sit for 5 minutes and cool slightly
  5. Using an electric mixer, beat in sugars
  6. Blend in the egg and essences, beating well after each addition – the mixture is very brown at this point and looks like it has chocolate in it
  7. Sift in plain flour and baking powder
  8. Using a wooden spoon, stir the dry ingredients into the wet until only a few streaks remain
  9. Add in the chocolate chips
  10. Stir until well combined but do NOT over-stir – it will be a very thick batter
  11. Spoon batter into cake tin, spread and smooth top
  12. Bake for 20-22 minutes or until the edges are puffy, on the slightly firmer side and lightly browned (the centre will look all crackly and undone but that is similar to a brownie crust that forms)
  13. Let cool in oven for 10 minutes with door ajar (prevents sinking)n – the smell is intoxicating
  14. Let cool to room temperature before releasing. Refrigerate for 30 minutes before serving on a platter and decorating with sauce and mini kisses.
  15. To serve, turn out cookie cake onto a platter.
  16. Slather in hot fudge sauce according to how you wish.
  17. Top and decorate with mini caramel chocolates.
  18. Refrigerate for 3-4 hours until chocolate has set.
  19. Store at room temperature if weather is fine (otherwise in fridge) and let come to room temperature before serving.
  20. EAT IT!

Sorry for the blurry pic!

Chocolate Caramel Hot Fudge Sauce

Source: An original recipe by Choc Chip Uru


  • 100g dark/dark and milk combo chocolate, cut into chunks
  • 8-9 small chewy caramels
  • 2 tbs (28g) butter


  1. Over low heat, gradually melt all ingredients together in a saucepan
  2. Let sit for 5 minutes before filling a squeezy bottle
  3. Use to decorate/squeeze straight into mouth

Look at that thick crust

I hoped you all enjoyed the premier! For more, you can always visit Go Bake Yourself or see my Foodbuzz page :)


Thanks so much Choc Chip Uru! This sounds like a delicious chocolate lovers dessert, perfect for Valentine’s Day too!  If you or somebody you know would like to be a part of Featured Foodie Friday please e-mail me at savourthesenses (at) gmail (dot) com and we can get you scheduled!

1 Year Ago: Beef Goulash

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25 Responses to Featured Foodie Friday: Go Bake Yourself

  1. Pingback: Breaking News: My First Guest Post Premier + 2 More Blog Awards « Go Bake Yourself

  2. Paula says:

    Bravo! You treated us to a stellar premiere Choc Chip Uru!

  3. Erin says:

    That does look mighty tasty

  4. Doesn’t that just look way too good! Great guest post!

  5. Eliot says:

    I recently made Choc Chip Uru’s acquaintance and love “Go Bake Yourself.” But, I may love this recipe more!

  6. Glad to see the Uru here guest posting on your blog. She does have a talent for the delicious! This one does look like it has all the trademarkes-chocolatey, rich and decadent! I will have a slice or two. Great guest post!

  7. Maureen says:

    Oh Choc Chip Uru, anytime you’re on the Sunshine Coast you could make this gorgeous dessert. I could call it gastronomic research and use that as a reason to eat most of it. Testing, all the time testing.

    You’re a fantastic baker and destined to make your way in the world in a smashing way.

  8. Kimby says:

    I agree, this was a fantastic premiere! Loved your hint to dispense the chocolate caramel sauce straight from the bottle… :) Wonderful guest post!

  9. Its great to see choc chip uru on guest post here. the cake looks scrumptious.

  10. Thank you so much 😀

    Choc Chip Uru

  11. Glad you enjoyed it my friend :)

    Choc Chip Uru

  12. You are too sweet – much appreciated and glad you enjoyed it 😀

    Choc Chip Uru

  13. Aww you love this more than me? Surpassed by a cookie cake… 😉
    Thanks 😛

    Choc Chip Uru

  14. Thank you so much 😀 – I am really happy you enjoyed it and you are right, it did have many of my trademark ingredients 😉

    Choc Chip Uru

  15. Nice to meet you fellow Aussie (presuming Sunshine Coast = QLD ;))
    I promise, I will make this cake for you as many times as necessary if it is for ‘science’ and therefore helping the world :)
    Thank you for your kind words and wonderful encouragement my friend!

    Choc Chip Uru

  16. Thank you so much 😀 – I am glad the premier was such a hit with you!

    Choc Chip Uru

  17. Hi Jenny
    Just wanted to leave a little message thanking you again for letting me do a guest post. I really enjoyed it and look forward to all the other recipes and posts on your wonderful blog 😀

    Choc Chip Uru

  18. Of course! Everybody loved it!

  19. Kim Bee says:

    Jenny- Thanks so much for having this lovely guest today.
    Choc Chip Uru- Okay so if you are doing this at 16 I can just imagine the career you have ahead of you. I am so impressed. You cook like a rock star and I love your enthusiasm. Keep up the incredible work you are doing. You have a natural talent and should be really proud of yourself. xx

  20. You have sooo much talent in that young body of yours!!! So happy for your first guest post it was amazing!!! Now I want a bite! = )

  21. Thank you very much my friend 😀

    Choc Chip Uru

  22. You have no idea how much your words mean to me – thank you so much my friend 😀
    I dream about baking for a living and maybe one day, it will be a reality – thanks again :)

    Choc Chip Uru

  23. Thank you very much my friend 😀
    I am so glad you enjoyed the guest post! And as for the bite. I kind of finished it (oopsie!) but I promise to bake a whole new one for you 😉

    Choc Chip Uru

  24. cj says:

    I have made this recipe twice since you posted, once with the coffee and once with just vanilla. I skipped the sauce, but I’m sure that it is wonderful too.
    It is a fabulous, fast way to make a sweet treat. I just want to add that a little salt is needed to enhance the flavors. I didn’t have coffee essence, so I used half a pack of the Starbucks Via (their instant coffee).
    I made the non-coffee version for my son for valentines day and used a small heart cookie cutter to cut the finished, cooled cake into lots of little hearts. It worked beautifully, and I got to eat the leftover scraps.
    Thanks for the delicious post!

  25. Thanks for the feedback!