CHOCOLATE CHIP COOKIE CAKE
 
 
Ingredients
  • FOR THE CAKE
  • 2 cups milk
  • 2 tbsp vinegar
  • 1 cup castor sugar
  • 1 cup brown sugar
  • 1 cup sunflower oil
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • FOR THE CHOCOLATE CHIP COOKIES
  • ½ cup butter, melted
  • ¼ cup light brown sugar
  • ¼ cup castor sugar
  • 1 cup + 1 tbsp all-purpose flour (maida)
  • ½ tsp baking soda
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • Chocolate callets
  • FOR THE CHOCOLATE GANACHE
  • 3 cups (500g) dark chocolate
  • 2 cups (500 ml) cream
Instructions
  1. For the cake sponge, in a bowl add milk and vinegar, mix it well and set it aside for 5 minutes.
  2. Then add castor sugar, brown sugar, oil, vanilla and whisk it properly till all the sugar is dissolved.
  3. Lastly, sift in flour, baking soda, baking powder and give it one final mix till you achieve a smooth and lump free batter. Do not overmix at this stage.
  4. Transfer the batter equally to four 6-inch lined and greased moulds.
  5. Bake in a preheated 180°C oven for 30-35 minutes or until a skewer inserted in the centre comes out clean.
  6. Let the cake cool completely and then demould.
  7. For the cookies, add the butter, brown sugar, castor sugar to a bowl and whisk till pale and fluffy.
  8. Add the all-purpose flour, baking soda, milk and vanilla. Mix until the dough comes together and fold in the chocolate callets.
  9. Shape the cookies into small balls and place them on a baking tray lined with parchment paper. Place a few chocolate callets on the cookies and then freeze them for 2-3 hours.
  10. Once frozen, bake them in a preheated 180°C oven for 12-15 minutes or until the edges turn golden-brown.
  11. Let the cookies cool completely before removing them from the baking tray.
  12. For the chocolate ganache, cut your chocolate into smaller pieces and add them to a bowl.
  13. Pour hot cream over it and let it sit for 2-3 minutes before stirring to combine.
  14. Once well combined, cover the ganache with a cling wrap and let it chill in the fridge for 3-4 hours or overnight.
  15. To assemble the cake, level the sponge using a serrated knife. Place it on the cake board and soak it with some coffee syrup (1/2 cup water mixed with ½ tbsp instant coffee). Pipe the ganache over it and sprinkle crushed cookie bits.
  16. Repeat the layers and cover the entire cake with the chocolate ganache. Smoothen the edges and stick crushed cookie bits on the bottom half of the cake.
  17. Pipe dollops on the cake with the chocolate ganache using a piping bag fitted with a star nozzle and place cookies between each dollop.
  18. Let the cake chill for 1-2 hours in the fridge before cutting into slices and serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/chocolate-chip-cookie-cake/