Chocolate Wafer Numbers

Name: Chocolate Wafer Numbers
Cook time: 10 min
Total time: 10 min
Yield: 12 slices
Ingredients: 3 cups all-purpose flour; 1 cup dark Dutch-process cocoa powder; 1 teaspoon fine sea salt; 1 teaspoon baking powder; 1 cup unsalted butter; 2 cups sugar; 2 large egg; 2 teaspoon vanilla extract

User Reviews

4.7

30 reviews

Excellent

Cook Time
mins
Total Time
10 mins
Servings
12 slices
Calories
400 kcal
Course
Dessert
Cuisine
American

Chocolate Wafer Numbers

Nicole Henderson

Report

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.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

3 cups all-purpose flour
1 cup dark Dutch-process cocoa powder
1 teaspoon fine sea salt
1 teaspoon baking powder
1 cup unsalted butter room temperature
2 cups sugar
2 large egg
2 teaspoon vanilla extract

Add to Shopping List

Instructions

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.