A twist on an old recipe of mine- the giant cookie cake. Completely mixed in the Thermomix and using silicone pans.
I have had the original Williams Sonoma pans for years and they give a perfect finish – the stand mixer version is here. Chocolate sandwich cookie cake
In the Thermomix this recipe is oh so simple. If you know my chocolate adventures you know I have been totally and for ever converted to Callebaut chocolate chips. If you haven’t tried them, word of warning – there is no going back. You can now get them with amazon prime delivery but be careful, sometime it’s cheaper to go with an alternative supplier and pay the postage( because their unit price is way cheaper)
I recently bought the silicone version of my pans- it was one of those ‘click, click..’ moments- I was actually on the site to buy the silicone version of the giant cupcake pan. There is an amazing Australian baker, with the you tube channel My Cupcake Addiction, who makes a chocolate shell in the base of the silicone giant cup cake. I digress, but if you have ever used the metal version you’ll know the problem is getting the bottom deep part baked through without incinerating the top! Basically you can’t. The silicone version comes in two halves so problem solved! Anyway, back to the cookie cake, using the thermie.
You’ll need(I could send you back to the original recipe but I am kind and have gone metric for ease of use with Thermomix )
- 60g cocoa powder
- 200g good quality (min 60%) chocolate ( I use callebaut)
- 200g unsalted butter
- 150g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 160g sugar
- 4 eggs
- A shot of espresso (optional but a must for me!)
- 1tsp vanilla extract ( keep your own jar with used vanilla pods steeping in vodka)
Preheat oven to 180°C/350°F
Melt the chocolate and butter for 2 min at 50° on sp 2. Scrape down sides and check all melted, set for another 30 seconds if not.
Add the eggs, vanilla and coffee if using through the lid speed 4. Works perfectly well without whisk attachment.
Add sifted flour , cocoa, baking powder and salt through lid speed 4 until well mixed.
Divide evenly between your well sprayed pans ( metal or silicone )
Bake for 30 minutes. I bake in my lower aga. The top will look like brownie – use with a crust. Leave to cool in pans before turning out. If you have prepared your tins well, they will be perfect.
If you have a particular favourite when it come to buttercream or cream cheese cake filling use that. Remember, it will look better the deeper the filling.
Quick buttercream filling:
- 600g icing sugar ( sifted)
- 170g unsalted butter
- 60ml milk or enough to get a lovely smooth consistency
- 1-2 tsp Vanilla extract
Pop the icing sugar, butter and extract into TM bowl and mix speed 4, add the milk trough lid until you have the correct consistency. You want it to be quite firm but fluffy.
Enjoy! It will become a firm favourite for birthdays- promise!