Recipe may contain gluten, peanuts, tree nuts, milk and soy.
We’ve taken a thick disc of raw choc chip cookie dough, sandwiched it between two layers of vanilla cake and then covered everything in buttercream and chocolate drizzle. It’s a decadent desserts just perfect for parties and celebrations.
300g (2 cups) self-raising flour
100g (2/3 cup) plain flour
285g (11/3 cup) caster sugar
4 eggs, at room temperature
200g butter, cubed, at room temperature
185ml (3/4 cup) milk
2 tsp vanilla extract
2 x 450g pkts chocolate chip cookie dough
Mini choc chip cookies, to decorate
250g butter, cubed, at room temperature
450g (3 cups) icing sugar mixture
2 tbsp milk
100g dark cooking chocolate, finely chopped
150ml thickened cream
8 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Grease two 20cm (base measurement) round cake pans. Line the bases with baking paper.
Step 2Use electric beaters on low speed to beat the self-raising flour(300g (2 cups) self-raising flour), plain flour (100g (2/3 cup) plain flour), caster sugar (285g (11/3 cup) caster sugar), eggs (4 eggs, at room temperature), butter (200g butter, cubed, at room temperature), milk (185ml (3/4 cup) milk) and vanilla (2 tsp vanilla extract) in a large bowl until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is smooth and thickened. Divide between the prepared pans. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Transfer the cakes to a wire rack to cool completely.
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Step 3Meanwhile, line the base of a 20cm (base measurement) springform pan with baking paper. Use clean hands to press the cookie dough (2 x 450g pkts chocolate chip cookie dough) over the base to cover, then use the back of a spoon to smooth the surface. Place in the fridge for 30 minutes or until firm.
Step 4To make the buttercream, use electric beaters to beat the butter (250g butter, cubed, at room temperature) in a bowl for 2-3 minutes or until pale and creamy. Gradually add the icing sugar (450g (3 cups) icing sugar mixture) and beat until well combined. Beat in the milk (2 tbsp milk) until just combined.
Step 5Trim the tops off the cakes to flatten. Place one cake, cut-side down, on a serving platter. Spread the top with a little buttercream. Top with the cookie dough disc. Spread the top with a little buttercream. Place the remaining cake on top, cut-side down. Spread a thin layer of the remaining buttercream over the top and side of the cake to cover (this is called a crumb coat), reserving remaining buttercream. Place the cake in the fridge for 30 minutes to chill.
Step 6To make the chocolate drizzle, place the chocolate (100g dark cooking chocolate, finely chopped) and cream (150ml thickened cream) in a microwave-safe bowl. Microwave on HIGH for 1-2 minutes, stirring every minute, or until melted and smooth. Set aside for 20 minutes to cool and thicken slightly. Spoon into a piping bag.
Step 7Spread the top and sides of the cake with some of the remaining buttercream and use a large palette knife or cake scraper to smooth the surfaces. Place the remaining buttercream into a piping bag fitted with a 1.5cm fluted nozzle.
Step 8Snip the corner of the piping bag with the chocolate sauce and pipe around the edge of the cake to drizzle down the sides slightly. Pipe buttercream rosettes around the edge of the cake. Top each rosette with a cookie. Serve.