Ingredients
Equipment
Method
- Preheat your oven to 180 degrees (160 degrees for fan-assisted ovens). Grease two 16 cm springform pans with butter and dust them with flour.
- In a mixing bowl, cream together the soft butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a measuring cup, combine the buttermilk, oil, and vanilla extract. In a separate bowl, mix the flour, cornstarch, baking powder, and salt.
- Gradually add a third of the flour mixture to the butter-sugar mixture, followed by half of the buttermilk mixture. Alternate adding the remaining flour and buttermilk mixtures, ending with the flour.
- Chop the chocolate chips finely and stir them into the batter by hand. Pour the batter evenly into the prepared springform pans and smooth the tops.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before slicing each layer horizontally to create four layers.
- Prepare the buttercream by boiling sugar and water until the sugar dissolves. Whip egg whites until stiff peaks form, then gradually add the sugar syrup and beat until shiny. Fold in the soft butter until smooth.
- For the ganache, heat the heavy cream, pour it over the dark chocolate, and let it sit to melt. Stir in butter until smooth.
- Assemble the cookie cake by layering the cakes with buttercream in between. Top with ganache and mini cookies as decoration.
Nutrition
Calories: 450kcalCarbohydrates: 59gProtein: 5gFat: 23gSaturated Fat: 10gCholesterol: 85mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
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