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4.70 from 10 votes

Cookie Dough Showstopper Cake

Caramel chocolate chip cake, sandwiched together with vanilla buttercream, chooclate ganache and chunks of Cookie Dough, decorated with mini chocolate chip cookies, a chocolate drip, cookie dough balls and chocolate chips.
Prep Time1 hour 30 minutes
Cook Time35 minutes
Total Time2 hours 5 minutes
Servings: 12 people
Author: Sarah Mark

Ingredients

For the Cake

  • 350 g Unsalted Butter
  • 350 g Light Brown Sugar
  • 350 g Self-Raising Flour
  • 8 Medium Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 250 g Chocolate Chips

For the Cookie Dough

  • 100 g Self-Raising Flour
  • 100 g Light Brown Sugar
  • 50 g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Cornflour
  • 100 g Chocolate Chips
  • 2-3 tsp Whole Milk

For the Cookies

  • Check out my post for my Mini Chocolate Chip Cookies

For the Buttercream

  • 1 kg Icing Sugar
  • 500 g Unsalted Butter
  • 1 tsp Vanilla Extract

For the Chocolate Ganache

  • 200 g Milk Chocolate
  • 200 g Double Cream

To Decorate

  • 200 g Chocolate Chips

Instructions

To Make the Cake

  • Preheat the oven to 170C (150C Fan). Line three 8” cake tins with greaseproof paper and leave to one side.
  • In a large bowl, whisk together the sugar and butter until light and fluffy.
  • Add in the flour, eggs, baking powder, vanilla extract and chocolate chips. Whisk until all combined.
  • Split the mixture evenly into the three cake tins and bake in the over for 35-40 minutes. You will know they are ready when they are golden brown and springy to touch.
  • I leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.

To Make the Cookies

  • To make the cookies please follow the instructions on my post for Mini Chocolate Chip Cookies

To Make the Cookie Dough

  • Place the flour on a baking tray and bake in the oven at 180C Fan for 5 minutes. Leave to one side.
  • In a bowl mix together the sugar and butter until they are combined.
  • Add in the vanilla, cornflour, flour and mix until all combined. The mixture may be quite dry and may not stick together, if this happens add in the milk one tablespoon at a time until the mixture combines.
  • Finally add in most of the chocolate chips and mix until they are evenly distributed. It should become one large ball of mixture in the middle of your bowl.
  • Wrap the mixture in cling film and place in the fridge until you need it.

To Make the Buttercream

  • In a bowl mix together the butter and icing sugar until it is combined. Add in thevanilla extract and mix again.
  • If you find the buttercream is quite thick add 1tsp of milk at a time mixing inbetween until it reaches the desired consistency.
  • Put the mixture into a piping bag with a large round nozzle.

To Make the Chocolate Ganache

  • Place the cream and chocolate in a bowl and microwave in 20 second bursts suntil the chocolatehas completely melted. Stir the mixture and put it into your piping bag or squeeze bottle ready to use.

To Decorate

  • Place your first cake on your board or plate and pipe the buttercream on top. Smooth the buttercream and then drizzle some chocolate ganache over the top.
  • Break your cookie dough into chunks (remember and leave some for the decoration) and place some on top of your buttercream and chocolate ganache.
  • Repeat this process until your cake is completely stacked. Don’t worry if your buttercream splodges out of the sides a little.
  • If some of your buttercreamhas splodged out the sides, using your cake smoother, smooth around the side of the cake.
  • Pipe the remaining buttercream around the side and top of the cake. It doesn’t need to be completely covered if there are some gaps this is okay because when you smooth it out it will cover the cake.
  • Smooth the buttercream on top first. If it spills over the side don’t worry.
  • Smooth around the sides of the cake. A lot of the buttercream will likely come off, just pop this into your bowl. If there are any bumps or gaps fill them in using the excess buttercream. Keep smoothing until the cake is completely smooth.
  • Cut your cookies in half and place them around the bottom of the cake. I used six cookies.
  • Using your chocolate ganache go around the edge of the cake and encourage it to drip.I do this by holding the piping bag or squeeze bottle ever so slightly awayfrom the cake. If you have any leftover ganache pour it onto the top of thecake and smooth.
  • Pop the cake into the fridge for half an hour to allow the ganache to set. If you don’t your buttercream will just slide off.
  • Put your left over buttercream into a piping bag and pipe swirls onto the top ofthe cake.
  • Roll the cookie dough into balls and place on top.
  • Decorate with chocolate chips.