This is a cake I have been wanting to make for a while - a Chocolate Chip Cookie Dough Drip Cake. This recipe uses a Chocolate Chip Sponge Cake, filled with chocolate ganache and coated in a Cookie Dough Buttercream. To top the cake off it is decorated with chocolate ganache dips and Chewy Chocolate Chip Cookies!
Ingredients:
Chocolate Chip Cake:
335g Soften Butter/Baking Spread
335g Caster Sugar
6 x Eggs
2 Tsp Vanilla Extract
335g Self-raising Flour
2 Tsp Baking Powder
300g Chocolate Chips
Cookie Dough Buttercream:
250g Soften Butter
150g Soft Brown Sugar
60g Plain Flour
500g icing Sugar
4 Tsp Vanilla Extract
2 Tbsp Milk
Filling:
1 x Batch of Chocolate Ganache
Decoration:
100g Chocolate Chips
1 x Batch of Chocolate Ganache
3 x Chocolate Chip Cookies
Here is a picture of the cake when it has been sliced.
1. Pre-heat the oven to 180C/350F/Gas Mark 4. In a large mixing bowl add the soften butter/baking spread and the caster sugar. Mix using an electric whisk or stand mix until the ingredients become paler in colour.
2. Next, add the eggs one at time while mixing (this will help to prevent the mixture from curdling).
3. Add the self-raising flour, baking powder, and vanilla extract and mix again until of the ingredients are incorporated.
4. In a separate bowl add the chocolate chips and add 1 tablespoon of self–raising flour. Mix together so that the chocolate chips are coated in flour. This will help the chocolate chips from sinking in the cake batter.
5. Next, add the chocolate chips to the cake batter and fold the chocolate chips until they are evenly distributed throughout the cake batter.
6. Divide the cake batter into 3 x 20cm lined cake tins.
7. Bake in the oven for 20-25 minutes, the cake should be a golden brown colour. To test if the cake is baked place a skewer through the middle of the cake, if the skewer comes out clean then the cake is baked.
8. Remove the cake from the oven and leave to cool for 30 minutes.
9. While the cake is cooling make the ganache. Heat the double cream in a pan on the hob until it starts to simmer and pour over the chocolate. Mix until all of the chocolate is melted. Leave the ganache to cool for 30 minutes in the fridge.
10. To make the cookie dough buttercream, in a large mixing bowl add the soften butter and soften brown sugar. Mix the ingredients until they become paler in colour.
11. Next add the flour, icing sugar and vanilla extract and mix again until the ingredients are incorporated. Slowly add the milk the until the buttercream becomes spreadable.
12. Place one layer of cake onto a cake turntable, and pipe a ring of cookie dough buttercream around the edge of the cake. I used a standard Wilton 1A Round Tip. Then in the middle of the cake place half the chocolate ganache in the middle and place the next layer of cake on top.
13. Repeat this process again for the next layer of cake.
14. Coat the cake with buttercream. If you need help doing this I have a tutorial here on how to do this. Then place the fridge in the cake for 30 minutes.
15. Move the cake onto a serving plate. Pipe a layer of buttercream around the base of the cake (this will help the chocolate chips stick to the cake). Press the chocolate chips around the edge of the cake to create a border around the cake. Then place the fridge in the cake for 30 minutes (this will help create the ganache drips).
16. Make another batch of chocolate ganache and transfer the other batch of chocolate ganache into a squeeze bottle. Carefully squeeze the bottle, over the edge of the cake to create the “drip” effect. You can control the length of the "drips" based on how long you squeeze the bootle for.
17. With the remaining cookie dough buttercream, pipe 6 rosettes around the edge of the cake and place several chocolate chips on top. I used a Wilton 1M Open Star Piping Tip. To top the cake off, decorate the cake with some chocolate chip cookies.
Here are some other cake recipes you might like to try out!
