chocolate cookie dough cake with caramel frosting

I made this cake back at the end of march for my brothers 30th birthday and completely forgot to post the recipe. this cake went down a storm at his party which made me really happy as I still get so nervous when I bake a cake for lots of people. my dad asked me to make it and gave me the brief for what he wanted. he said he didn’t want one of my large layer cakes!. WHAT that was like a punch in the face as layer cakes are basically life lol. but I rose to the challenge and baked a sandwich cake and filled it with cookie dough and caramel. to give it height and a wow factor that you get from a layer cake I decided to make chocolate shards and painted them with gold edible paint. my dad said he w0uld pay for it so I broke out the gold leaf lol. (don’t worry I didn’t charge him in the end I just wanted to worry him when I said as he was paying for it I used edible gold leaf ha ha)

lots of people at the party asked for the recipe and for the recipe for the sausage rolls I took as well, they where caramelised onion sage and blue cheese (they are my go thing to take to a party) I need to write up the recipe for those too.

recipe for sponge

185g dark chocolate
230g unsalted butter
155ml milk
220g self raising flour
220g caster sugar
180g soft brown sugar
2 tbsp cocoa powder
4 eggs
95ml buttermilk or sour cream

preheat the oven to 150c 300f

grease and line 1 deep round tin or two sandwich shallow tins approx. 15 cm

break up the chocolate and add in a pan with the butter and milk and a pinch of salt.

place 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 buttermilk into the chocolate mixture then pour into the flour mixture and fold together.

pour into pan and bake for 1 hour or if you are cooking in two tins bake for 35 minutes and check with a knife if still wet let cook for a bit longer.

let cool.

if baked in one pan once cool cut in half

(this works well baked in three 9 inch tins for a layer cake and baked at 160c fan for 25 minutes)

cookie dough recipe

75g butter (5 tbsp)
4 heaped tbsp brown sugar
4 heaped tbsp caster sugar
pinch salt
1 tsp vanilla extract
1 tbsp golden syrup or maple syrup
125g plain flour (1 cup)

all you need to do to make the cookie dough is so add all the ingredients into a food processor and whizz until it comes together then tip out and roll into a ball while sprinkling about 4 tbsp small chocolate chips into it. roll some into small balls to decorate the top.

frosting

400ml double cream
6 tbsp. caramel from a tin of coronation caramel
5 tbsp. icing sugar
200g mascarpone

ganache

170g chocolate 70% cocoa
4 tbsp. cream
2 tbsp. butter

add the cream butter and broken up chocolate in a bowl over a pan of water and heat until the chocolate melts and stir together. let cool a little so it thickens.

mix the cream, mascarpone and icing sugar together, once thickened add the caramel and mix.

to assemble the cake take one of the cakes and add some of the frosting, then sprinkle a layer of the cookie dough on top and drizzle some caramel then add the next layer. add the frosting on top and spread the frosting around the sides I painted on some caramel and edible gold paint straight onto the frosting. next pour some ganache on top and let drizzle down the sides. decorate the top with cookie dough balls and chocolate shards. I painted the shards with edible gold paint and decorate the cake with edible gold leaf. then I sprinkled some of the cookie dough crumbs to finish it.