Triple Chocolate Cookie Cake
2 Reviews
About the bake
If you're a Millie's Cookie fan, you're going to love this one. Layered up with three scrummy tiers of white, milk and dark chocolate chip cookies, sandwiched together with fluffy chocolate and vanilla buttercream - this one is worth the effort, we promise you won't be disappointed by this squidgy, gooey cookie cake recipe.
Method
Step 1
Preheat your oven to 180'c, 160'c fan Grease and line the bases of 3 x 20cm sponge tins. Cream together the butter and sugar for the cookies until smooth and soft.
Step 2
In another bowl, combine the flours, cornflour and salt.
Step 3
Add the vanilla to the butter and sugar mixture, and then the eggs, one at a time.
Fold in the rest of the flour and then all the chocolate chips. You should have a soft, sticky dough.
How to prevent curdling
Add a spoon of flour with each egg addition if you feel the mixture is about to curdle. This will prevent it from doing so.
Step 4
Divide the dough equally between the tins and spread to make a flat, level surface. Bake for 20-25 minutes until golden, then allow to cool for 10 minutes in the tin before turning out to cool completely on a rack.
Smoothing out the dough
Try using a small glass as a rolling pin to really smooth out the surface before baking.
Step 5
To make the chocolate frosting, combine the ingredients in a processor, stand mixer or
mix by hand until smooth and combined. If you can mix the frosting for up to
five minutes it will become lighter and softer.Step 6
Repeat this process to make the vanilla frosting. Combine the ingredients in a processor, stand mixer or mix by hand until smooth and combined.
Frosting timings
If you can mix each frosting for up to five minutes it will become lighter and softer.
Step 7
Once the cookies have cooled, spread chocolate frosting on the top of the first cookie and then spread the vanilla frosting on the other. Stack these together to make a sandwich with an iced surface on the top.
Top with the final cookie and decorate the top by either piping or spreading with the remaining frostings and some sprinkles.
Ingredients
For the cookies
- 250gButter (unsalted)
- 325gBillington's Unrefined Light Muscovado Sugar
- 2Egg(s) (free range) (large)
- 3 tspNielsen-Massey Vanilla Extract
- 1.5 tspCornflour
- 200gAllinson's Self Raising Flour
- 175gAllinson's Plain White Flour
- 0.75gSalt
- 100gWhite chocolate chips
- 100gDark chocolate chips
- 100gMilk chocolate chips
For the chocolate frosting
- 200gSilver Spoon Icing sugar
- 65gButter (unsalted) (soft)
- 25gCocoa powder
- 25mlMilk (whole) (you might need a dash more depending on consistency)
For the vanilla frosting
- 160gSilver Spoon Icing sugar
- 55gButter (unsalted)
- 15mlMilk (whole) (you might need a dash more)
- 0.5 tspNielsen-Massey Vanilla Extract
For the decoration (all optional)