Last week was my sister’s 18th birthday- so I went home to join in the celebrations. Because everyone else was to be out at work or school during the day, the responsibility of the cake baking fell to me (not that I minded!)
I asked Lily what she wanted her cake to be, to which she replied:
Really gooey, with a layer of brownies and chunks of cookie dough in the actual cake. With Betty Crocker icing.
So this was the result. I was absolutely not intended to blog this, but I cant seem to be around cake these days without having a huge urge to photograph it from every angle and these are just too fun pictures not to share!
It was a chocolate and vanilla checkerboard cake with chunks of cookie dough in the vanilla stripes. With a large pile of brownies on top. Really indulgent- but hey, you are only 18 once!
For the cake I used the Hummingbird recipe- it’s the lightest and most moist cake recipe I’ve come across in my time! It’s the exact same recipe I used here– just don’t add any of the spices, and add cocoa powder to the flour mixture to made it chocolate. A really delicious brownie recipe can be found here.
For the cookie dough chunks:
100g brown sugar
1 teaspoon vanilla extract
85g chocolate chips
Cream together the butter and sugar until light and fluffy. Mix in the vanilla extract. Stir in the flour, then gently mix in the chocolate chips.
Form the dough into a sausage shape, wrap in cling film and freeze for at least 30 minutes.
Once the dough is frozen, just cut off small chunks and stir into your cake batter.
Making a checkerboard cake is deceptively easy, and looks so impressive when cut into!
All you have to do is bake two cakes of different colours (I did one chocolate and one cookie dough.)
When the cakes are cool, you are going to need to cut them into three concentric circles. Use a piece of greaseproof paper to make a template. Draw a circle that is the same diameter as your cake. About three inches from the edge (more or less depending on the size of your cake!) draw another circle. In the middle, draw a small circle, probably about three inches in diameter. Cut these out. Using the three templates, cut the cakes into circles.
Now its just a case of stacking. Put the largest chocolate cake circle on a plate. Put the middle cookie dough circle inside it, and then the smallest chocolate circle inside the cookie dough one. They should fit snugly and you might have to do a bit of gentle forcing.
Put a thin layer of icing, to stick the top and bottom together- but not too thick or it will ruin the look.
Place the biggest cookies dough circle directly on top of the biggest chocolate one. Then put the middle chocolate one next, and finally the smallest cookie dough one in the middle.
This is a bit confusing without any illustrations- so here is a handy illustrated guide in case I’ve just not made any sense to you at all!
I iced it with Betty Crocker icing (as requested) but you could easily make your own!