Chocolate Chip Cookie Cake (Gluten Free)

Chocolate Chip Cookie Cake (Gluten Free)
A dessert that doesn’t make you choose between cake and cookies – this chocolate chip cookie cake is a dream come true. With delicate chocolate chip sponges, fluffy Swiss meringue buttercream frosting, a chocolate ganache drip and an overabundance of chocolate chip cookies… there’s nothing not to love about this cake.
Ingredients
For chocolate chip sponges:

• 1 cup (96 g) almond flour
• 3/4 tsp xanthan gum (omit if your gluten free flour blend already contains xanthan)
• 4 1/2 tsp baking powder
• 1 cup (200 g) light brown sugar
• 2 1/2 cups (300 g) plain gluten free flour blend (I've used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum)
• 6 tsp lemon juice
• 3 medium eggs, room temperature
• 3 medium egg whites, room temperature
• 1 cup (240 mL) milk, room temperature
• 1 tsp vanilla paste (or 2 tsp vanilla extract)
• 1/2 - 3/4 cup (100 - 150 g) chocolate chips (for best results, use mini chocolate chips)
• 1/2 cup (100 g) caster/superfine sugar
• 1 3/4 sticks (200 g) unsalted butter, softened

For Swiss meringue buttercream:

• 8 medium egg whites
• 1 tsp vanilla paste (or 2 tsp vanilla extract)
• 1/4 - 1/2 tsp salt
• 1 3/4 cups (350 g) caster/superfine sugar
• 1/4 tsp cream of tartar
• 3 1/2 sticks (400 g) unsalted butter, softened

For chocolate ganache drip:

• 2 oz (60 g) dark chocolate, chopped (I recommend using chocolate with 60%+ cocoa solids)
• 1/3 cup + 1 tbsp (90 mL) double/heavy cream

You will also need:

• chocolate chip cookies of choice for decoration

Source : theloopywhisk.com