Cookie Dough Chocolate Cake

Ingredients

• 100 g (3½ oz) dark chocolate, broken into pieces
• 100 g (3½ oz) unsalted butter
• 65 ml (2 fl oz/¼ cup) milk
• Pinch of salt
• 85 g (3 oz) self-raising flour
• 110 g (3¾ oz/½ cup) caster (superfine) sugar
• 75 g (2½ oz/⅓ cup) soft light brown sugar
• 2 tablespoons cocoa powder
• 2 eggs
• 2½ tablespoons sour cream
• 85 g (3 oz) unsalted butter
• 85 g (3 oz) soft light brown sugar
• 1 teaspoon vanilla extract
• 1 tablespoon golden syrup
• 125 g (4½ oz) plain (all-purpose) flour
• 60 g (2 oz) chocolate chips
• 120 ml (4 fl oz /½ cup) thick (double/heavy) cream
• 50 g (1¾ oz) icing (confectioners’) sugar
• 170 g (6 oz/⅔ cup) cream cheese
• 120 ml (4 fl oz/½ cup) thick (double/heavy) cream
• 45 g (1½ oz/2½ tablespoons) butter
• 7 Oreo cookies, crumbled
• 20 × 30 cm (8 × 12 inch) Swiss roll tin

Instructions

1. 1Beat the sugar and butter together in a bowl to form the base of the cookie dough balls.
2. 2Mix in the vanilla extract and golden syrup until fully incorporated.
3. 3Stir the flour and chocolate chips into the wet mixture until a cohesive dough forms.
4. 4Portion the dough into small pieces and roll them into tiny balls to use later for layering.
5. 5Form a cylinder using a sheet of acetate to hold the cake layers.
6. 6Cut out at least three circular layers from the prepared chocolate sponge sheet.
7. 7Begin assembling the dessert by alternating layers of sponge cake, cheesecake filling, chocolate ganache, and the prepared cookie dough balls.
8. 8Prepare a sheet of acetate large enough to wrap around a five inch cake base.
9. 9Whip the cream and confectioners sugar in a bowl until thick, then blend in the cream cheese and vanilla extract.
10. 10Warm the cream and butter in a saucepan over low heat until boiling, remove from the stove, and stir in the chocolate until melted. Allow the mixture to cool until it thickens slightly.
11. 11Shape the acetate sheet into a cylinder that fits snugly inside a five inch cake tin.
12. 12Trim the sponge cake to fit inside the cylinder using a large pastry cutter or a knife.
13. 13Verify that you have cut at least three equal pieces from the sponge cake to use for the layers.
14. 14Place the first sponge layer at the bottom of the cylinder, spread one quarter of the cheesecake mixture over it, and pour in one third of the ganache.
15. 15Sprinkle one third of the crumbled chocolate sandwich cookies and one third of the cookie dough balls over the ganache.
16. 16Place the next layer of sponge on top and repeat the layering process with the remaining fillings and the third sponge layer.
17. 17Spoon the final portion of the cheesecake mixture into a piping bag and pipe it over the top of the cake, finishing with a sprinkle of cookie crumbs and the remaining cookie dough balls.
18. 18Refrigerate the dessert for two hours, then gently peel away the acetate collar before slicing.
19. 19Allow the chilled cake to sit at room temperature for thirty minutes before serving to ensure the best texture.

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