The two chocolate cake layers of this cake are made from my simple, but delicious chocolate cake recipe. The third, middle layer is a giant cookie made from the Soft Baked Chocolate Chip Cookies recipe in The Vegan Cookie Connoisseur. Each layer is soaked with homemade bourbon caramel, coated in a thin layer of vanilla buttercream frosting, then frosted and decorated with two types of cookies. I almost considered adding a cookie dough element to this cake, but it is already a chocolate and sugar bomb, so I put that idea on the back burner.
For the decoration
- ½ tbsp milk
- 4 tbsp salted caramel sauce
- 200g cookies
- dark chocolate (optional)
For the chocolate buttercream
- 1 tbsp cocoa powder
- 300g icing sugar
- 50g dark chocolate
- 150g salted butter , softened
For the sponge
- 50ml milk
- 200g self-raising flour
- 2 large eggs
- 1 tsp baking powder
- 250g brown sugar
- 100ml strong coffee , cold
- 150ml vegetable oil , plus extra for the tins
- 100g white chocolate chips
- 50g cocoa powder
- 150ml Greek yogurt
- Heat the oven to 190C/170C fan/gas 5.
- Oil two 20cm sandwich tins and line the bases with non-stick baking paper.
- Sieve the flour, cocoa and baking powder into a large bowl, then stir in the sugar.
- Whisk together the yogurt, milk, coffee and eggs in a jug until combined.
- Gradually whisk the wet ingredients into the flour mixture until you have a smooth batter.
- Fold in the chocolate chips.
- Divide the mixture between the tins and bake for 30-35 mins, until a skewer inserted into the centre of each sponge comes out clean.
- Remove from the tins and put on a wire rack to cool completely.
- Meanwhile, make the buttercream.
- Beat together the butter, icing sugar and cocoa for 5-8 mins until smooth and creamy.
- Melt the dark chocolate in a bowl over a pan of boiling water, or in 30 second blasts in the microwave.
- Whisk the melted chocolate into the buttercream until fully incorporated.
- Put three quarters of it into a piping bag with a large, round nozzle.
- Put one of the sponges onto a plate and pipe buttercream around its edge, with dots going around the circumference.
- Spread 2 tbsp of the remaining buttercream in the centre of the cake using a spoon or palette knife.
- Mix together the caramel and milk with a pinch of salt.
- Spread half the caramel into the centre to cover the layer of buttercream.
- Crumble half of the cookies on top of that.
- Chill for 30 mins until the buttercream has hardened slightly.
- Lay the second sponge on top of the first.
- Repeat the piping of the dots around the top of the cake, but this time fill the whole circle with dots of buttercream.
- Drizzle the salted caramel over the buttercream dots.
- Break the remaining cookies into halves or quarters and arrange on top of the cake, then grate over a little dark chocolate, if you like.