Chocolate cookie cake

Another day, another cake! But this time, it's not just cake. It's chocolate cake AND a giant, monster cookie in between! Initially, I wanted to give the cake blue icing and make cookie monster out of it, but then I also wanted to make a pretty cake. So I just decided to go with a pink rosette cake , because what's prettier than that?

The icing used in this cake is swiss meringue butter cream and that uses egg whites, so if you're someone who doesn't want to use egg whites in icing, you can use meringue powder instead. Click

P.S. I love cookie monster and he's pretty too, no shade there, but I just wanted to make a rosette cake. :p

Now that that's out of the way, let's get on with the recipe.


For the cake

  • 2 cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup oil
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk
  • ½ cup black coffee (prepared & cooled)

For the cookie

  • 2 cups all purpose flour
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup melted butter
  • ½ cup sugar
  • ½ cup dark brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 3 tablespoons milk
  • 1 cup semi sweet chocolate chips

For the icing

  • 4 egg whites
  • 300g butter
  • ¾ cup sugar
  • 1 tsp vanilla
  • 2 drops of pink gel food colouring

For the drip (optional)

  • 2 tblsp melted white chocolate


  • white sugar balls


  1. Pre heat oven to 180C or 350F
  2. In a mixing bowl, sieve the flour, cocoa powder, baking powder, baking soda and salt together
  3. In another bowl, whisk the oil and sugar for 2 minutes
  4. Next, add the vanilla and eggs. Whisk until combined
  5. Then add the buttermilk and coffee. Whisk
  6. Add the dry ingredients to the wet ones and whisk until everything is combined
  7. Pour the batter in two 7 inch round tins and bake for 20-25 minutes or until toothpick comes out clean when inserted in the centre
  8. While the cake is baking, start making the cookie dough
  9. For the cookie layer, mix the flour, baking powder, baking soda and salt in a bowl. Set aside
  10. In another bowl, whisk the melted butter along with both the sugars until well combined
  11. Next, add the egg, vanilla and chocolate chips. Mix
  12. Add the dry ingredients to the wet ingredients and mix until you have nice a cookie dough
  13. Take a 7 inch round cake tin and press the cookie dough into it. Making sure you have smooth edges
  14. Bake for 15- 17 minutes or until the top changes colour and isn't wet anymore
  15. Once you've baked all the layers (cake and cookie), allow them to cool completely
  16. While it's cooling, prepare the icing
  17. In a double broiler, heat and stir the egg whites and sugar until it reaches 160F-170F or 71C-76C (or heat the egg whites and sugar in a metal/heat proof bowl over a simmering pot of water)
  18. Make sure the sugar has dissolved completely (you won't feel any sugar granules when you rub the mixture between your fingers, be careful as the mixture can be slightly hot)
  19. Transfer the mixture to another bowl and whisk the egg/sugar mixture until stiff peaks are formed (it takes about 10-12 minutes at most)
  20. Add the food color, vanilla and a tablespoon of cold butter and whisk until it is completely mixed in the meringue. Keep adding a tablespoon of butter until you've used up all of it
  21. The frosting will begin to curdle as you add more butter, that is completely normal. The icing does come back together once all the butter is added and whisked at low-medium speed for a whileSAMSUNG CSC
  22. Now that you have everything cooled and ready, it's time to assemble the cake
  23. Take a layer of chocolate cake, put a generous layer of icing and smooth it using an angled spatula
  24. Top that with the cookie and cover the top of the cookie with a layer of icing
  25. Put the remaining chocolate cake on top of the cookie and cover the entire cake with a thin layer of icing (crumb coat)
  26. Smooth the icing and make sugar you get all the crumbs and that none are sticking out of the cake. Refrigerate for 15-20 minutes.
  27. Take the cake out of the refrigerator and pipe a thick layer of icing around the cake. Smooth the icing using a baker's scraper. Refrigerate for another half an hour
  28. Put the melted chocolate in a squeeze bottle and squeeze out the chocolate to make it drip on the edges
  29. Using a Wilton 1M tip, pipe rosettes on top and add edible sugar balls.

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