It’s officially Bakemas 2019! 🎉
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and friends or if you’re hosting a Christmas party!
Today I’ll be showing you how to make my take on a cookie dough cake, this is the perfect cake if you’re not a fan of fruit cake and I’m sure Santa would rather a slice of this cake, just to take a break from mince pies.
If you’re not sure what this cake consists of, I’ll tell you. It starts with two layers of chocolate chip cake cake, which is sandwiched and coated in a simple vanilla buttercream. Finished with edible chocolate chip cookie dough, chocolate chips and a drizzle of Nutella. Is there anything else you’d like?
This cake is super easy to customise, for example, wapping out milk chocolate chips for dark chocolate chips or using chocolate buttercream in place of the vanilla buttercream.
Anyway, let’s get started, shall we?
250g Granulated sugar.
250g Plain flour.
1 tsp Baking powder.
Pinch of salt.
100g Milk chocolate chips
600g Icing sugar.
1 1/2 tsp Vanilla extract
Edible Cookie Dough :
100g Light brown sugar.
50g Granulated white sugar.
150g Icing sugar.
1 tsp Vanilla extract.
50ml Milk (I opted for whole milk but use whatever you like).
270g Plain flour.
100g Milk chocolate chips.
Before you get started on making the cake, you should do some prep work. Starting by preheating your oven to 180˚/350˚f, weighing up all the ingredients, lining your 2 x 6 inch cake tins (if its needed) and get any equipment you may need ready in advance.
Personally, I start on the edible cookie dough as it’s the step that takes the longest. To start, place the flour on to a baking tray and get it as level as possible. Place into your preheated oven and bake the flour for around 10 minutes (after that, remove it from the oven).
while the flour is in the oven, start on the mixing. Into a mixing bowl, place the butter, granulated sugar and light brown sugar together until they are combined.
Now that the mix is ready, add in the milk and vanilla a little at a time. If the mixture scrambles a little, don’t worry about it.
Then go ahead and add in the icing sugar and mix that in until fully incorporated. Once that is done, give the bowl a quick scraping down.
Once the flour is cooler but still warm, add it into mixing bowl, along with the chocolate chips and ix until a cookie dough has formed, giving the bowl one final scrape down.
For small balls of cookie dough, take one scoop of cookie dough and round it off, then place onto a baking tray and place in the fridge until needed. For larger balls, take two scoops and round them off. I only ended up making small balls as I didn’t have any need for the large ones.
To make a start on the cake, take a mixing bowl and place the butter and sugar into it and beat until the two are fully incorporated. You’ll know when this is as the mixture will be lighter and fluffier in colour and consistency, about 5-7 minutes should do the job.
Next, you can start to add your egg. One at a time, beating well in-between each addition. If the mixture becomes loose in consistency or even a little scrambled, thats okay. It will be corrected at the next stage.
Give the bowl a good scrape down, just to work in any bits that haven’t been from earlier on.
Add in the dry ingredients, passing through a sieve first to remove any lumps that may be in the mix. Add a tablespoon of plain flour to the chocolate chips and coat the chocolate chips in the flour and set them aside for the time being.
Start to mix on a low speed to start, working your way up to a medium-high speed. Just before you stop the mixing, add the chocolate chips into the bowl as the mixer is going, mix just until the chocolate chips are equally distributed.
Give the bowl another good scraping down, just to incorporate any bits that haven’t been fully worked in.
Then you cake take your cake tins and divide the cake batter between them, I eyeballed it but feel free to make it more accurate by weighing up the amounts.
Bake in your preheated oven for 30-35 minutes or until a tester comes out clean. All ovens are different, so use my timings as a guide.
While the cakes are baking, you can make your vanilla buttercream. To start, place the butter in a mixing bowl and beat on a high speed for 5-7 minutes or until the colour and consistency are lighter and fluffier. After that time, give the bowl a good scraping down, then add in your first addition of icing sugar (roughly about half the amount). Start the mixer on a low speed, working your way up to a high speed, gradually, otherwise you’ll have a heck of a mess to clean up. Repeat with the other half of icing sugar and add in the vanilla extract.
Once thats done, give the bowl a good scraping down just to incorporate any bits that haven’t been fully worked in. Transfer to a smaller bowl and store at room temperature if you’re using that day or in the fridge and use within 5 days.
Don’t forget to let your cakes cool, then go ahead and trim them and brush over with simple syrup.
To finish the cake, layer the cakes together with the vanilla buttercream and give the cake a crumb coat of icing. This is just to lock in those crumbs, then place it in the fridge to firm up for 30-45 minutes.
After that time, give the cake its final layer of buttercream and decorate. I used chocolate chips around the bottom edge of the cake, to take away some of the bare feeling and on top, I place enough cookie dough balls to cover the top. Finally, I drizzle over some Nutella. Place the cake back in the fridge for 30-60 minutes, then enjoy.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.