Categories: Cakes
Ingredients
- 1/3 cup oil
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup cold water
- 2 teaspoon unflavored gelatin
- 1 cup whipped cream
- 2/3 cup plain yogurt
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
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Preheat oven to 350ºF.
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Position racks in the upper and lower thirds of the oven.
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Coat 2 large baking sheets with cooking spray.
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Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined.
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Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl.
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Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth.
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Let the batter stand for 15 minutes.
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Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn’t spread itself. (Each large baking sheet accommodates 8 cookies-they will be close together.)
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Bake the cookies until firm to the touch, about 8 minutes.
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Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
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Wash, dry and coat the baking sheets with cooking spray again.
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Repeat with the remaining batter.
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While the cookies cool, stir water and gelatin in a small heatproof cup or bowl.
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Let stand 1 minute.
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Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds.
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Stir the mixture until smooth.
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Let cool for 10 minutes.
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Beat cream, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute.
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With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined.
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Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes.
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Whisk again until smooth.
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Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies.
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Chill in the refrigerator until the filling is set, about 30 minutes.