{"id":19701,"date":"2022-01-05T08:00:41","date_gmt":"2022-01-05T08:00:41","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=19701"},"modified":"2022-12-14T12:12:52","modified_gmt":"2022-12-14T12:12:52","slug":"chocolate-chip-cookie-drip-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/01\/05\/chocolate-chip-cookie-drip-cake\/","title":{"rendered":"Chocolate Chip Cookie Drip Cake"},"content":{"rendered":"

A delicious four-layer chocolate cookie cake with chocolate and chocolate chip sponges, buttercream frosting, chocolate drip and more! <\/b><\/h2>\n

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Chocolate chip cookie drip cake!<\/h3>\n

It\u2019s the first recipe of 2022, and I thought I would start the year with an absolute bang and make something utterly delicious and indulgent\u2026 this beautiful chocolate chip cookie drip cake!! <\/span><\/p>\n

I wanted to post a cake to start off the new year that I know you will all absolutely adore and will want to make for all of your celebrations this year. I did go maybe a little OTT on what\u2019s involved in this cake, but like I said\u2026 starting the year off strong here. <\/span><\/p>\n

Cookie cake sponges<\/h3>\n

This cake is designed to fit the theme of chocolate chip cookies, but as it is a cake as well, I merged a few recipes and ideas to create this wonder. For the sponges, I followed the idea of my chocolate drip cake<\/a>, but cookie-ified two of the layers. I thought alternating chocolate sponges and chocolate chip sponges was so fun! <\/span><\/p>\n

I made the full mix of cake and split the mixture into two. The bowls of mix weighed roughly 1000g each, and to one I added 200g of chocolate chips, and to the other, I added cocoa powder – you can of course make them all chocolate chip, or all chocolate! It\u2019s up to you. Simply double the chocolate chip quantity, or double the cocoa powder for the full mix. <\/span><\/p>\n

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Tins <\/h3>\n

I used these cake tins<\/a> to bake this cake as when I am baking layers I tend to cut each cake into two layers – but you can split the cakes into four tins if you prefer. I have had these tins for years so I just like to stick what I find easiest!<\/span><\/p>\n

If your oven can\u2019t fit four cake tins at once though, it\u2019s best to make each flavour sponge separately as cake mix should be baked immediately and not left to sit. The last thing you want is to have half a cake not as great as the other half – it would be rather upsetting!<\/span><\/p>\n

6″ cake<\/h3>\n

I understand this is a very large cake, so if you wanted to make a 6\u201d version, I would use a 300g mix instead of a 500g mix. This means you would use 300g unsalted butter, 300g sugar, 300g flour, and 5-6 medium eggs mixed together. You could then use 125g chocolate chips in the chocolate chip sponge, and 45g cocoa powder in the chocolate one. <\/span><\/p>\n

Baking time is about 35-45 minutes at the same temp. I do love these 6\u201d tins<\/a> when making a smaller one too. For the decor, just use \u2154 of the decoration ingredients and follow the same steps! As always though, I love my 8\u201d cakes and just freeze slices of leftover cake wrapped in clingfilm in a container so there is no waste. <\/span><\/p>\n

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Crumb coat<\/h3>\n

I use a small angled spatula to help spread the buttercream onto my sponges, and then to start doing the crumb coat – a crumb coat uses a small amount of buttercream to fill in any gaps in between your sponges, and create a smooth surface to then decorate on. It\u2019s worth chilling the cake after the crumb coat to essentially \u2018set\u2019 it. <\/span><\/p>\n

Using unsalted block butter for the buttercream is so important as you want the buttercream to stay relatively firm – using a baking spread or margarine is too soft, and will result in a bit of a sloppy looking cake! Make sure the unsalted butter is at room temp, and you\u2019re good to go. <\/span><\/p>\n

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Buttercream<\/h3>\n

I coloured my buttercream slightly golden with an autumn leaf colour<\/a> as I wanted it to be a bit more cookie coloured, but this is entirely optional. I just used some vanilla extract<\/a> to flavour it, but you can use other flavours or you can even make it chocolate flavoured by replacing 75g of the icing sugar with cocoa powder<\/a>! <\/span><\/p>\n

I use another small angled spatula<\/a> to cover in more buttercream – you want to pack the buttercream on, as when you use your large metal scraper<\/a> to smooth around the cake, you will take buttercream off naturally – this leaves a smooth result! You can also, when very near the end, run your metal scraper under hot water and do a final smooth of the cake for a beautiful finish. <\/span><\/p>\n

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Ganache<\/h3>\n

After the buttercream I tend to chill my cake again whilst making the ganache – I use the same ganache as always from my mini egg drip cake<\/a> as it uses a mix of milk chocolate<\/a> and dark chocolate<\/a>, and creates the perfect drip! <\/span><\/p>\n

I tend to use a small piping bag<\/a> to do the drip for my cakes as I find it far easier. I pour the ganache in, and cut a small amount off the end – and drip! You aim the end of the piping bag on the edge of the cake and let it fall down the cake. The more that comes out of the piping bag, the longer the drip!<\/span><\/p>\n

I then fill in the top of the cake with more ganache as it fills in the gaps, and creates even more delicious chocolate for every slice – this also acts as a nice glue for the cookies later on. You can use just a milk chocolate ganache (use 300g milk chocolate) or just dark chocolate (use 135g dark chocolate)<\/span><\/p>\n

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Cookies<\/h3>\n

For this cake I then press in some cookie crumbs to the bottom of the cake – I used shop-bought cookies as I wanted them to be quite crunchy and easier to press in. It\u2019s a bit of a messy job, so be prepared – but I find it easiest to have a handful of crumbs and use the palm of my hand to press into the sides of the cake! I then just lightly take off the excess that has fallen onto my serving plate. <\/span><\/p>\n

If you wanted to make your oven cookies for the decoration, I\u2019d recommend my NYC Cookies – but you can also use shop-bought bakery cookies! I used whole ones, propped up by leftover buttercream, and ones I chopped in half. I used my 2d closed star piping tip<\/a> to decorate randomly, with more cookie crumbs and I am obsessed with the finish. <\/span><\/p>\n

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Tips!<\/h3>\n

Once the cakes are baked and have cooled fully, I tend to cut them into their layers now as the cake is nice and easy to cut. I do tend to bake my sponges ahead of time, so if you are like me, you can freeze each layer wrapped well in clingfilm, and then a layer of foil. Sponges freeze really well! <\/span>If you have frozen your sponges, you can decorate the sponges from frozen – but if you haven\u2019t, no worries – you can just follow the steps in the same way.<\/span><\/p>\n

It\u2019s useful when making a cake like this to use a turntable<\/a> because it makes the process of smoothing the outsides infinitely easier. I recommend this one at the moment as I use it all of the time! <\/span>If you have any questions about the recipe then leave them below! I hope you love it. Also, have an amazing 2022! Jane x<\/span><\/p>\n

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Chocolate Chip Cookie Drip Cake!<\/h2>\n\t\t
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A delicious four-layer chocolate cookie cake with chocolate and chocolate chip sponges, buttercream frosting, chocolate drip and more!\u00a0<\/span><\/div>\n