Repeat after us – Giant. Chocolate. Chip. Cookie. Cake. If you love cookies, cake and chocolate in excess (who doesn’t) this recipe is going to blow your mind and change your entire outlook on life.
Ages 12 +
WHAT YOU’LL NEED
Cookie cake: 1/2 cup unsalted butter, softened | 3/4 cup brown sugar | 1 tsp vanilla extract | 1 large egg | 1 and 1/4 cup plain flour | 1/2 tsp baking soda | 1 tsp cornflour | 3/4 cup chocolate chunks
Chocolate buttercream: 1/2 cup unsalted butter, softened | 3 cups icing sugar | 1/4 cup cocoa | 2 – 3 tbsp milk
WHAT TO DO
- Preheat the oven to 180 degrees. Grease and line a round cake tin with non-stick paper. In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add the vanilla extract and egg and continue to beat until soft and creamy.
- Sift in the flour, baking soda and cornflour. Gently fold until dough starts to come together.
- Add the chunks of chocolate and fold through the batter. Place all the dough into your prepared tin and press down and spread out as even as possible. Place in the oven for 18 – 20 minutes or until golden brown. Leave to cool completely.
- In a large mixing bowl, beat the butter until creamy and smooth and then sift in the icing sugar. Add a tablespoon of milk at a time to help loosen up the mixture. Add the cocoa powder and continue to beat. The icing should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cake and then cut and serve.
Serve the cookie cake with a scoop of ice cream for a sweet dessert.
Use big chunks of chocolate rather than chocolate chips for extra chocolate goodness!
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