Chocolate Butter Cookie Cake Recipe

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What a Monday! We had Shae Memmott from Shae Makes in the GTU Kitchen to share his Chocolate and Buttery Biscuit Cookie Cake Recipe. We can’t tell you how quickly it was swallowed up! Follow the step by step instructions below and check out its GI @shaemakes and website www.shaemakes.com

Ingredients:
For the cake: 1/3 cup sour cream (room temperature) 2/3 cup buttermilk (room temperature) 2 eggs (room temperature) 1 cup hot water 1/2 cup vegetable oil 2 teaspoons vanilla extract 2 cups all-purpose flour (242 grams) 1 3/4 cups sugar (357 grams) 1/3 cup cocoa powder 1 teaspoon baking powder 2 teaspoons baking soda 3/4 teaspoon salt

For the icing: 1 1/2 blocks of softened cream cheese (12 oz) 1 cup heavy whipping cream 3 cups caster sugar

For the “crack”: 32 Biscoff Cookies (1 pkg.) Broken into pieces the size of a nickel coin 1 3/4 stick of melted butter 1/3 cup brown sugar + 1/4 cup reserved 1/4 tsp. salt

For the drizzle: 1/2 cup Biscoff cookie butter

instructions For the crack: 1. Preheat your oven to 400 degrees. 2. In a medium bowl, combine the broken Biscoff cookies, melted butter, 1/3 cup brown sugar and salt. Stir to combine. 3. Line half or quarter of a sheet with aluminum foil, then spread the biscoff mixture evenly on the baking sheet. Sprinkle evenly with the remaining 1/4 cup brown sugar.
4. Bake for 10 minutes. 5. After 10 minutes, put your oven on broiler and let the mixture turn a toasted brown color. Do not walk away from the oven at this point and do not look away from your mixture while it is in the oven. It will burn in seconds, so watch it closely.
6. Remove from the oven and let cool completely.
7. When cool, break the mixture into small pieces and set aside while you bake the cake.

For the cake: 1. Preheat your oven to 350 degrees.
2. Whisk all wet ingredients in a medium bowl until smooth. 3. In a separate medium bowl, whisk together all the dry ingredients. 4. Pour the wet ingredients into the dry ingredients and mix until no traces of flour remain. 5. Liberally spray half a sheet of cooking spray and pour cake batter evenly into pan. 6. Bake for 19-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs on it. 7. Let cool while you prepare the frosting.

For the icing: 1. In a medium mixing bowl or the bowl of a stand mixer, add cream cheese and beat for 2-3 minutes on medium / high power until smooth.
2. Gradually add powdered sugar and mix over medium / low heat until blended. 3. With your mixer on medium / high power, slowly add heavy whipping cream and beat the mixture for another 2-3 minutes until light and fluffy.
Assembly: 1. Frost the cooled cake with the frosting. 2. Sprinkle “crack” evenly over top of frosting. 3. Heat Biscoff Cookie butter in microwave for 30 seconds or until melted and runny.
4. Sprinkle melted Biscoff all over the top of the cake. 5. Let the cake set in the refrigerator for 30 to 45 minutes. 6. Once in place, serve immediately. Store leftovers in the refrigerator.

Deena Marie Manzanares is originally from Utah, but lived in New York City for a few years while attending the Atlantic Theater Company Acting School. Locally, she worked as a professional actress for years in both theater and film.



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