Cookies and Cream Cake
Description
I am proud of this one! It’s so rewarding to make something that not only tastes great but looks awesome too! I did the chocolate drip technique for the first time and was pleasantly surprised at how it turned out. It definitely adds something special. This recipe is a keeper. Moist white cake, crushed chocolate cookies, rich chocolate ganache and cookies and cream buttercream?? I mean, what could be better? Happy Caking!
- Gluten Free
- Vegetarian
- 60 minutes prep time
- 30 minutes cook time
- 90 minutes total time
Recipe
For the cake: Makes three 6” cakes
2 scant cups (237g) gluten free flour (I used Bob’s Red Mill GF 1:1 flour)
1 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
3/4 cup butter
3 egg whites
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup milk of choice
1 cup chopped cookies (I used Glutino Brand Chocolate Vanilla Creme cookies)
For the buttercream:
1 1/2 cups softened butter
3 3/4 cups (430g) powdered sugar
1 cup crushed cookies (I used Glutino Brand Chocolate Vanilla Creme cookies)
pinch salt (omit if using salted butter)
For the ganache:
1 cup semi-sweet chocolate chips
1/3 cup milk of choice
For the cake:
1. Butter and flour three 6” cake pans). Preheat oven to 340° F.
2. In medium bowl, combine gluten free flour, sugar, baking soda, baking powder and salt. Set aside.
3. In a separate bowl beat together egg whites, vanilla extract, sour cream and milk. Set aside.
4. In bowl of stand mixer, beat butter until light and fluffy.
5. Sift dry ingredients into butter and mix until well incorporated, scraping the bowl as necessary. The texture will be sandy.
6. Add the wet ingredients and mix until just combined.
7. Fold in crushed cookies.
8. Divide mixture evenly between three pans. Bake at 340° F for 25-30 minutes.
9. Allow cakes to cool in the pans for 10 minutes before turning them out onto a cooling rack to cool completely.
For the buttercream:
1. Beat the butter until light and fluffy (3-5 minutes).
2. Add half the powdered sugar and half the milk and beat until light and fluffy (3-5 minutes).
3. Add remaining powdered sugar and beat another 3-5 minutes.
4. Mix in the crushed cookies until well incorporated.
For the ganache:
1. Heat milk over the stovetop or in the microwave.
2. Pour milk over chocolate and whisk until chocolate is fully melted.
3. Add more milk if necessary to reach desired consistency.
4. Allow to cool slightly.
Assembly
1. Place first cake layer in the middle of cake table.
2. Top with layer of buttercream.
3. Add thin layer of chocolate ganache.
4. Add second cake layer and repeat steps 2 and 3.
5. Top with final cake layer.
6. Coat the entire outside and top of cake with buttercream and smooth out.
7. Refrigerate cake for 20-30 minutes. This will help the ganache cool down as it drips so that it does not flow all the way to the bottom of your cake.
8. Place ganache in squirt bottle and drip the ganache down the edges of the cake. Smooth layer of ganache on top of the cake.
9. Top with buttercream swirls and cookies for decoration. I used the Wilton 1M tip to achieve this look.
10. Slice and Enjoy!
For the cake: Makes three 6” cakes
2 scant cups (237g) gluten free flour (I used Bob’s Red Mill GF 1:1 flour)
1 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
3/4 cup butter
3 egg whites
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup milk of choice
1 cup chopped cookies (I used Glutino Brand Chocolate Vanilla Creme cookies)
For the buttercream:
1 1/2 cups softened butter
3 3/4 cups (430g) powdered sugar
1 cup crushed cookies (I used Glutino Brand Chocolate Vanilla Creme cookies)
pinch salt (omit if using salted butter)
For the ganache:
1 cup semi-sweet chocolate chips
1/3 cup milk of choice
For the cake:
1. Butter and flour three 6” cake pans). Preheat oven to 340° F.
2. In medium bowl, combine gluten free flour, sugar, baking soda, baking powder and salt. Set aside.
3. In a separate bowl beat together egg whites, vanilla extract, sour cream and milk. Set aside.
4. In bowl of stand mixer, beat butter until light and fluffy.
5. Sift dry ingredients into butter and mix until well incorporated, scraping the bowl as necessary. The texture will be sandy.
6. Add the wet ingredients and mix until just combined.
7. Fold in crushed cookies.
8. Divide mixture evenly between three pans. Bake at 340° F for 25-30 minutes.
9. Allow cakes to cool in the pans for 10 minutes before turning them out onto a cooling rack to cool completely.
For the buttercream:
1. Beat the butter until light and fluffy (3-5 minutes).
2. Add half the powdered sugar and half the milk and beat until light and fluffy (3-5 minutes).
3. Add remaining powdered sugar and beat another 3-5 minutes.
4. Mix in the crushed cookies until well incorporated.
For the ganache:
1. Heat milk over the stovetop or in the microwave.
2. Pour milk over chocolate and whisk until chocolate is fully melted.
3. Add more milk if necessary to reach desired consistency.
4. Allow to cool slightly.
Assembly
1. Place first cake layer in the middle of cake table.
2. Top with layer of buttercream.
3. Add thin layer of chocolate ganache.
4. Add second cake layer and repeat steps 2 and 3.
5. Top with final cake layer.
6. Coat the entire outside and top of cake with buttercream and smooth out.
7. Refrigerate cake for 20-30 minutes. This will help the ganache cool down as it drips so that it does not flow all the way to the bottom of your cake.
8. Place ganache in squirt bottle and drip the ganache down the edges of the cake. Smooth layer of ganache on top of the cake.
9. Top with buttercream swirls and cookies for decoration. I used the Wilton 1M tip to achieve this look.
10. Slice and Enjoy!