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Choc chip cookie layer cake

Posted on Jul 26, 2017 by in Recipes | 4 comments

Choc chip cookies hold a special place in my heart (and in my hips, thighs and butt).

For the most part, this is for obvious reasons:

  • they are delicious;
  • they are homely; and
  • they are an acceptable vehicle for stuffing an obscene amount of chocolate in your mouth.

For me, there is also a slightly more sentimental reason to love the unassuming choc chip cookie – they were the first thing that I learned how to bake. In fact, for quite some time, they were the only thing I knew how to bake.

While I can’t be sure, I think that my pre-teen desire to learn to make choc chip cookies came from the movie Space Jam. You know – the late nineties looney tunes film in which Michael Jordon is recruited to win a game of basketball against the cronies of the evil Swackhammer? If you’re not with me, there’s a scene in the movie where Daffy Duck has just been squashed on the palm of a huge Monstar. In his concussed state, he says something to the effect of:

‘But mommy, I don’t want to go to school today! I want to stay home and bake cookies with you!’

This became something of a catch phrase in our house. It could apply to all kinds of situations – school, work, music lessons, team sport training. While it only worked on rare occasions, I think those occasions have had a lot to do with my adult love of baking.

So, in honour of Daffy and all my people who just want to stay home and bake cookies, I present my choc chip cookie layer cake.

Makes 3 x 6 inch cakes. Serves 8 to 10 people.

Choc chip cookie cake

290 grams of plain flour

3 ½ teaspoons of baking powder

1 teaspoon of salt

150 grams of unsalted butter (softened)

300 grams of caster sugar

1 teaspoon of vanilla bean paste

5 egg whites

310 grams of whole milk

150 grams of dark chocolate chips

Milk chocolate ganache

100 grams of good quality milk chocolate

100 grams of thickened cream

Brown sugar buttercream

250 grams of brown sugar

125 grams of egg whites

325 grams of unsalted butter (softened)

1 teaspoon vanilla bean paste

Make the choc chip cookie cake

  1. Preheat your oven to 180C
  2. Grease three 6 inch cake tins and line with baking paper.
  3. In a medium bowl, sift the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter until smooth.
  5. Add the caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the vanilla bean paste and egg whites to the butter and sugar mixture. Mix until combined.
  7. Add the flour mixture in three batches, alternating with the milk until combined. Add the choc chips.
  8. Evenly divide the cake batter between the three prepared cake tins.
  9. Bake for 40 to 45 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.

Make the milk chocolate ganache

  1. Place the milk chocolate in a heat proof bowl.
  2. Heat the cream in a small saucepan until almost boiling.
  3. Pour the hot cream over the chocolate and allow to sit for 30 seconds.
  4. Mix the chocolate and cream together, ensuring there are no lumps.

Make the brown sugar buttercream

  1. Combine the sugar and egg whites in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachments, beat the eggs and sugar on a high speed until stiff peaks are formed.
  5. Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
  6. Once all the butter is combined and the mixture is smooth, add the vanilla bean paste.

Assemble the choc chip cookie layer cake

  1. Once the cakes are completely cooled, level them to ensure that the tops of the cakes are flat.
  2. Place one of the cakes in a clean 6 inch cake tin. Place a piece of acetate around the cake to create a large vertical tube.
  3. Spread one third of the buttercream on the first cake. Follow with one third of the ganache. Repeat with the second and third layer of the cake.
  4. Chill the cake in the fridge. When completely set, remove the acetate and gently lift out of the cake tin on to a cake board or plate.


  1. You do the most amazing cakes, Amy. They look so beautiful and sculptured. They are truly edible art.

    • Thank you Gary. I really appreciate all your kind words

  2. This looks just so fabulous. And isn’t baking such an important ritual, homely thing to pass onto kids? My kids love it when I cook, because I let them eat the mixture on the beaters. I know you aren’t supposed to let them do it these days but I still do.

    • Thanks Serina! I couldn’t agree more!

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