Yum...Cookie Dough!
This cake is always a favorite with family and friends. It is the ultimate indulgence and contains three layers of deliciousness. layer one is a classic chocolate fudge sponge, layer two is real cookie dough and layer three is a caramel and chocolate chip sponge ...all of this is sandwiched together with chocolate spread butter cream and decorate with mini cookies. Sounds a mouthful but the combinations work perfectly!
One mix can be made and then separated out to make the chocolate and the caramel cake.
Sponge Ingredients:
200g self-raising flour
40g plain chocolate, broken into pieces
250g light brown sugar
4 medium eggs
1–2 tbsp milk
60g ground almonds
250g unsalted butter
100g chocolate chips
For the icing:
chocolate spread
Make the sponges:
Preheat the oven to 180°C, gas mark 4. Grease 2 8inch round cake tins. Whisk together the flour, butter, sugar, eggs , ground almonds and milk until smooth.
Melt the 40g plain chocolate.
Split the cake mix into two bowls. One half will be for the chocolate sponge and the other for the caramel cake.
For the chocolate cake gently fold in the melted chocolate and then spoon into the cake tin.
For the caramel sponge fold the chocolate chips into the mix and then spoon into the cake tin.
Bake for 15 - 20 minutes until cooked and knife comes out clean.
For the cookie dough:
100g butter
175g soft brown sugar
2 tsp vanilla extract
140g plain flour
2 tbsp full-fat milk
50g chopped chocolate
Method:
Beat the butter and sugar together. Add the vanilla, 1 /2 tsp salt and flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk and then chopped chocolate. line a 8 inch cake tin with clingfilm and place the mix to cover the tin. Leave to set in fridge.
Assembling the Cake!
Take the cooled chocolate sponge and cover with the chocolate spread. Place the cookie dough slab on to of this and add another layer of chocolate spread. finally add the final caramel cake layer and pipe and decorate the cake as you wish...goes lovely with mini cookies added on top.
Thank you for reading and happy baking!
