Sunday, 22 May 2011

Scott's Cookie Dough Cake

In the last five years I've only made my boyfriend one birthday cake and to be honest, Betty Crocker did most of the work there. So this year I wanted to make him something special and as he doesn't really like cake that much, I came up with the idea of making a cookie dough cake (he loves cookies!) by having chocolate chip icing, cookie dough in the cake mixture as well as being decorated by tiny cookies. It does take bloody ages to make, and it's not the most attractive cake in the world, but it was tasty!

For the cookies:
110g butter
110g caster sugar
65g light brown sugar
1 eggs
1/2 tsp vanilla extract
275g flour
1/2 tsp baking powder
100g milk chocolate chips

For the cake:
2 8 inch cake tin, greased
225g sugar
225g butter
225g self raising flour
4 eggs
1 tsp vanilla extract

For the icing:
140g butter
280g icing sugar
few drops of milk
100g chocolate chips

  1. First you need to make the cookies/dough so preheat the oven to 180 degrees and cream both of the sugars and the butter until light and fluffy. 
  2. Beat in the eggs and vanilla extract with an electric mixer. When well combined, mix the rest of the ingredients in a separate bowl and add to the wet mixture bit by bit until combined and cookie dough like.
  3. Take some big chunks of cookie dough and roll in to 16 balls. 8 per cake tin, I measured by placing them in the tin to guesstimate the size. 
  4. Pop them in the freezer for a minimum of 2 hours. Make the rest of the mixture in to tiny, tiny little cookie balls (see pic below) and bake in the oven for 5-7 minutes until just turning brown, you want them to be as soft as possible.
  5. Use up all of the mixture until you have loads of tiny chocolate chip cookies like this, and then turn the oven off until you're ready to make the cake.
  6. When the cookie dough is frozen solid it's time to make the cake (it's important that it is frozen otherwise it will turn to hard cookie, rather than dough inside the cake). 
  7. Preheat the oven to 180 degrees and start by creaming the butter and sugar together until light and fluffy, then beat in the egg and vanilla extract with an electric mixer. 
  8. Slowly sieve the flour into the mixture and fold in until well combined. Pour the mixture into the greased cake tins and then place the cookie dough on top of the mixture, don't worry if it's poking out, the cake will rise around it.
  9. Bake for around 30 minutes until a skewer placed in the middle of the cake comes out clean. Leave to cool for around 10 minutes in the tins, and then turn out on to a wire rack to cool completely.
  10. When cooled make the icing by beating the icing sugar and butter together until well combined, add the milk to loosen the mixture if needed and then fold the chocolate chips in.
  11.  First assemble the cake by cutting the bottom layer so it's flat and cover with a generous helping of icing, place the top layer on and then cover the whole cake. 
  12. Once covered decorate with the tiny cookies, and you should have a cake with cookie dough running through it!


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