this cake is so good but it is very naughty as it has a layers of chocolate cake topped with ganache. cookie dough balls. oreo crumbs and cheesecake.
i got the idea from momofukus milk bar as their cakes are built up the same way.
it tasted so amazing and is totally worth it.
you may be able to get some acetate from a craft shop or amazon
after every mouth full all i could hear from my partner was yum, wow, ahh so it was a big hit.
this cake feeds 6 but i think my parnters going to eat the rest of it and not let any one else get a look it.
for the sponge
4oz 100g dark chocolate
7 tbsp butter
1/4 cup 65ml milk
3/4 cup 85g self raising flour
1/2 cup 110g caster sugar
1/4 cup 75g soft brown sugar
2 tbsp cocoa powder
2 eggs
3 tbsp sour cream
preheat the oven to 150c 300f
grease and line a swiss roll tin,
break up the chocolate and add in a pan with the butter and milk and a pinch of salt.
place over a over a low heat until the chocolate and butter has melted then set it aside to cool.
in a bowl add the flour, sugars and cocoa powder and mix together then add the eggs and mix in one at a time, beat the sour cream into the chocolate mixture then pour into the flour mixture and fold together.
pour into pan and bake for 35 minutes
let cool
to make cookie dough balls
6 tbsp unsalted butter
1/2 cup 85g brown sugar
1 cup 125g plain flour
1 tsp vanilla extract
1 tbs golden syrup
60g chocolate chips
in a bowl add butter and sugar and beat until sofa, add the vanilla and golden syrup and mix then add the flour and chocolate chips and mix into a dough.
roll into small balls and place on a cookie sheet
to make the cheesecake
1/2 cup 120ml double cream
1/2 cup 170g cream cheese
4 tbsp icing sugar
1 tsp vanilla extract
in a bowl whip the double cream and icing sugar until thick then add the cream cheese and vanilla extract and whip together.
for ganache
4oz 100g bar of chocolate
1/2 cup 120ml double cream
3 tbsp butter
chop up the chocolate into small pieces
in a pan heat the cream and butter, bring to the boil then take off the heat and stir in the chocolate until it has melted. let cool until slightly thickened
take some acetate and make a cylinder then cut the cake to fit inside , i have a really large pastry cutter the same size as i made the cylinder.
cut the sponge into at least 3 then add the first layer into the bottom of the cylinder
then add some ganache on top.
then add some cookie dough balls, next put a hand full of oreos in a food processor and pulse until broken down, sprinkle this on top.
then spoon on the cream cheese mixture and add the next layer of sponge and continue adding the same layers again,
to finish add the last of the cheesecake into a piping bag and pipe onto the top then add some oreo crumbs and cookie dough balls
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Mmm … this looks so good! We have a Momofuku Milk Bar in our neighborhood, and it's definitely a favorite:)
Love the use of acetate in building an extra tall cake…..and such a beautiful cake it is!
I've seen and admired your photos all over Pinterest but I had no idea you are from England! I Unfortunately, I don't see a lot of British bloggers on Pinterest. 🙂 What a gorgeous cake, I have to make it but will wait a bit for an occasion as it is "a bit naughty"! Lovely blog, Aimee.
Thankyou so much I'm glad you like my blog xxx
Sweet Mother of Pearl this looks amazing!!!
Thankyou xxx
Spectacular Spectacular! Another amazing creation – wow – I just really want to see you on Bake off now. I can hear Mary Berry taking one look at this and saying "Now that's a Showstopper!"
Thankyou julie i love the bake off its my favourite show it would be great to meet Mary berry xxx
Beautiful. Thanks for sharing with Adorned From Above's Link Party. Have a great week.
Debi @ Adorned From Above
You are so talented! This looks wonderful! Simply marvelous!
Awesome cake! Love your use of the Momofuku design with an original flavor–big fan of the Milk Bar! Add cookie dough, and I am SOLD. 😀
Did you have to freeze the cake before serving?
I didn't but I may be a good idea to
hey!! your recipe is great!! I ve made a lot with diferent flavour variations, the only thing I`ve noticed is that if I leave it on the fridge for a while the cookie dough balls get really tough and when you cut it the cake gets really messy. Did that happened to you?.
PS: sorry for my english, I´m argentinian 🙂
This cookie dough wasn't to bad I liked it a little chilled it was easy to slice x
Is there anything I can substitute the corn syrup for?
there is no corn syrup it is golden syrup, maybe it could be switched for maple syrup or honey i think that would work fine x
Just wondering, for the sponge recipie, in the ingredients you say sour cream but in the directions you say buttermilk. Which is it?