I spent hours sifting through Pinterest trying to find the perfect birthday cake to make for my bestfriend. I came across a cookie cake with cookie dough frosting by Sprinkle Bakes - it sounded dreamy so I used it as my main recipe reference. However, the sponge was so dense and dry and the cookie dough frosting only added to this (but, it was the best part of the cake). I've had to change the recipe drastically to account for these flaws.
Having made the recipe, the cake would also really benefit from an additional filling on top of the cookie dough frosting such as Nutella, jam, fresh cream or peanut butter.
Ingredients:
Sponge (3 tiers)
-300g caster sugar
-300g softened butter
-6 eggs
-300g self-raising flour
-1 and a half tsp baking powder
-3 tbsp milk
-2 tsp vanilla extract
-300g dark chocolate chips
Chocolate Chip Cookie Dough Frosting
-300g light brown sugar
-350g plain flour
-100g softened butter
-600ml double cream
-1 tsp salt
2tsp vanilla extract
-200g milk / dark chocolate chips
White frosting
-1 family pack of full-fat cream cheese
-100g caster sugar
-1 tsp vanilla extract
450g double cream
Decoration
-100g dark chocolate (finely chopped)
-75ml double cream
- 1 pack of large chocolate chip cookies
-4 toothpicks
(Optional additional fillings)
- Nutella / fresh cream / cherry jam / strawberry jam / peanut butter
Method:
Sponge
1) Heat the oven to 190C / 170C fan / Gas 5. Butter three 20cm loose-based tins.
2) In a large bowl, cream the butter and sugar together and then add all of the remaining sponge ingredients together and beat until the batter is smooth and soft.
3) Divide the mixture equally between the three tins and smooth the surface with a spatula or spoon and bake for about 20 minutes or until golden brown. (Insert a skewer into the centre of the cake, if it comes out clean the sponge is ready).
4) Turn the sponges out onto a cooling rack and leave to cool completely.
Cookie Dough Frosting
1) Beat the brown sugar and butter together in a bowl until fluffy, then add the vanilla extract. Add the flour and salt and mix until combined. Add the cream gradually until you are happy with the consistency (should be easily spreadable) and then fold in the chocolate chips.
White Frosting
1) Combine the cream cheese, sugar and vanilla extract and beat together on a high speed until fully incorporated and smooth.
2) While the mixture is still whipping, slowly pour in the double cream. Whip up the mixture until the cream holds stiff peaks.
Decoration
1) Place the first sponge layer on its stand and spread over the cookie dough frosting. Add any additional toppings on top of the cookie dough. Repeat by adding another layer and then top with the final sponge layer. Cover the entire cake in a very thin layer of the white frosting and smooth out the sides with a scraper and place in the fridge to set (for at least 30 minutes).
2) When the thin layer has set cover the entire cake in a thicker layer of white frosting and again smooth the sides and top with the scraper and place back in the fridge until set (for at least 30 minutes).
3) To make the chocolate ganache, heat the double cream on the hob until it starts to simmer. Pour the hot cream over the finely chopped dark chocolate and let it sit and melt. Fold the chocolate and the cream together and the mixture should begin to thicken almost immediately.
4) Pour the ganache into a drip bottle (or use a teaspoon) and drip the ganache around the edge of the cake.
TIP: To ensure the ganache is the right consistency, test it by making one drip on the cake and wait a few minutes.
5) Once you have make drips around the entire edge of the cake, fill in the rest of the top tier by pouring the ganache directly onto the cake and use a spoon or palette knife to smooth. If the cake is cold enough the ganache should set pretty quickly.
6) Pick two large cookies that are visually appealing and insert two toothpicks in each cookie. Place these carefully but firmly into the centre of the cake. Break up another large cookie into fine crumbs and larger pieces and sprinkle over the top of the ganache and around the large cookies.
Credit to: Sprinkle Bakes
This cake will last for up to 3 days in the fridge.