We love Cookies ‘N’ Cream! It’s got everything your taste buds need for a fun filled party… chocolate… cookie crumble… whipped buttercream… and the finest vanilla pod seeds! This weekend we created a lovely Cookies ‘N’ Cream cake. It went down a treat to say the least. Why not give our recipe below a try for a delicious delight fit for any party?
Basic Chocolate Cake Recipe (makes approx. 3 x 9″ layers)
453g self-raising flour
453g butter
453g caster sugar
8-10 heaped tablespoons of cocoa powder (depending on brand)
10 eggs
1 vanilla bourbon pod
Step one: Preheat your oven to Gas Mark 3/325F/170C
Step two: Cream the butter with sugar and once well mixed add in the flour, vanilla bourbon pod seeds, cocoa powder and then the eggs.
Step three: Fill your 9″ cake pans 1/4 full.
Step four: Bake for around 30-45 minutes or until done.
Cookies ‘n’ Cream Buttercream
750g butter
800-950g icing sugar
3 vanilla bourbon pods
Cookies ‘n’ Cream Crunch Sprinkles by Wilton
Chocolate cigarillos
Large broken cookie pieces
Step one: Cut your butter into small cubes and cream your butter until soft.
Step two: Gradually add icing sugar until a good consistency.
Step three: Add the seeds from your 3 vanilla bourbon pods along with around 3 heaped teaspoons of Cookies ‘n’ Cream Crunch Sprinkles by Wilton. Mix well. TIP: Add your Cookies ‘n’ Cream Crunch Sprinkles by Wilton at the last possible moment to avoid getting a grey buttercream. You want lovely flecks of cookie in your frosting!
Step four: Put together your layers by filled with your delicious cookies and cream buttercream.
Step five: Smother your sandwiched chocolate cake with the remaining cookies and cream buttercream and decorate with your chocolate cigarillos.
Step six: To finish topple lots of broken cookie pieces on top of your cake and… enjoy!
