FoodCoop Recipes
Chocolate, Hazelnut and Cookie Cake
If chocolate spread, crumbled cookies and a fluffy chocolate sponge don't sound like a recipe for success, then we don't know what does!
Cook
60 minutes
Serves
16
Ingredients
250g Co-op unsalted butter, plus extra for greasing
250g Co-op Irresistible 70% cocoa dark chocolate, chopped
250g Co-op fairtrade light brown soft sugar
250g Co-op self raising white flour
50g Fairtrade cocoa powder
4 large Co-op British free range eggs
For the buttercream
150g Co-op unsalted butter, softened
200g Co-op chocolate spread
150g Fairtrade icing sugar
1 tbsp Co-op semi-skimmed milk
6 Co-op Irresistible triple chocolate cookies, to decorate
Method
Grease and line 2 deep loose-bottomed 20cm cake tins
Preheat the oven to 180°C/fan 160°C/gas 4
Put the chocolate, sugar and butter in a pan and melt together over a low heat, until the sugar is completely dissolved and everything is combined. Leave to cool
Put the flour and cocoa into a large bowl
Whisk the eggs into the cooled chocolate mixture, then whisk the chocolate mixture into the dry ingredients
Divide between the prepared cake tins and bake for 25-30 mins, until a skewer inserted into the centre comes out clean. Leave to cool completely
Once the cakes are cool, make the buttercream
Whisk together the butter and chocolate and hazelnut spread until light and fluffy
Whisk in the icing sugar, then add the milk to loosen slightly
Place one of the cakes onto a serving plate and spread a layer of the buttercream over the top
Sandwich with the second cake, then spread over the rest of the buttercream
To decorate, cut 3 of the cookies in half and crush the other 3 into crumbs
Pat most of the crumbs around the sides of the iced cake, push the halved cookies at intervals around the top, and sprinkle with the remaining cookie crumbs to serve
