Chocolate Cookie Cake
This decadent chocolate is made for the child in you. Its simple flavours bring comfort and joy to the heart. It's super easy to bake and uses readily available ingredients. The cookie cake sponge has a smooth chocolate flavour with a few surprise bites of crunchy cookies. The spiced chocolate ganache delivers the warm tones of any cookie baked in the winter. The wafer cake filling is joyful and easy. You can bake this cake for a last-minute dessert or a cosy birthday; either way, this cake won't take much of your time!
Serves: 8
Ingredients
1 cup Flour
¼ cup Cocoa powder
1 tsp Baking powder
¼ tsp Baking soda
Pinch of Salt
¾ cup Granulated sugar
2 Eggs
60g Unsalted Butter
20ml Half’n’Half
20ml Coffee*
1 tsp Vanilla
⅓ cup crushed Cookies
Chocolate Ganache
1 ¼ cup dark Choco-chips
1 cup Heavy Cream
½ tsp Cinnamon powder
¼ tsp Clove dust
Pinch of Nutmeg
1 cup crushed Chocolate wafers
Mini Cookies
Method
Step 1
Preheat the oven to 160℃. Line a 6-inch cake tin with parchment paper and grease the sides with butter.
Step 2- Sponge
Add butter and granulated sugar to a mixing bowl, and beat them together with a hand beater on medium speed till fluffy, pale and doubled in size. Scrape down the bowl from time to time. Then add one egg at a time and beat till combined.
Step 3
Add in vanilla extract and beat for 30 seconds. Then sift the cocoa powder, flour, baking soda, baking powder, flour and salt into another bowl. Then in ⅓ of the dry ingredients and beat in the batter, followed by ⅓ of the wet ingredients. Repeat till of the ingredients are mixed in.
Step 4
Add in the crust cookies and with a rubber spatula, fold in the cookies gently. Then transfer the batter into the cake tin and bang the tin against the counter a couple of times. Place the oven and bake for 25-30 minutes or till it passes the toothpick test.
Step 5
Then take the cake out of the oven and let it rest in the tin for 20 minutes. Then transfer it to a cooling rack till it reaches room temperature. Then cling wrap the cake and place it in the refrigerator for 2 hours or overnight.
Step 6- Chocolate Ganache
Add choco chips to a heatproof bowl. Then pour heavy cream into a saucepan and place on medium heat. Bring the cream to a light simmer, pour over the chocolate, and let it sit for 10 minutes.
Step 7
Then add cinnamon, cloves dust and nutmeg to the bowl, whisk till the chocolate combines with the cream, and let the ganache rest for another 10 minutes. Then whisk the ganache every 10 minutes 3-4 times or till it sets. Then transfer to a piping bag.
Step 8- Assembly
Cut the cake sponge into two halves horizontally. Then add 1 tsp of the ganache in the middle of a plate/cake board and one sponge layer. Spread ⅓ of the ganache and spread evenly. Then make a dam on the edges and add the wafers.
Step 9
Place the second layer of the cake on top and cover the whole cake with a thin layer of chocolate ganache. Place the cake in the refrigerator till the ganache sets. Then frost the cake with the rest of the ganache and add mini cookies on top. Let the cake rest in the refrigerator for 6 hours or overnight. Take the cake out of the fridge an hour before serving.
Tips
Beating the butter and sugar till pale and fluffy ensures a moist cake.
Don't use dutch processed cocoa powder.
*Use 1 tsp of powdered coffee and 20ml of hot water to make the coffee
Half’n’half is equal parts heavy cream and water.
To check if the cake is done, insert a toothpick in the middle, which should come out clean.
If you are in a hurry, place the sponges in the freezer for 1 hour.
You can crush the cookies and wafers in a food processor or add them to a ziplock bag and beat them with a rolling pin.
Don’t boil the cream, as it’ll split the ganache. If you boil the cream, cool it down before adding it to the chocolate.
Whisk the ganache consistently and in the same direction to get a perfectly smooth one.
On a hot day, you place your ganache in the refrigerator for 10-20 minutes after the chocolate completely blends into the cream.
A Crumb coat helps you avoid getting any crumbs on your top frosting layers. Don’t skip this step.
Refrigerate your cake after frosting for as long as possible for the best results.
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