I’ve been trying to think of a witty introduction all week for this post, but the creative juices don’t seem to be flowing so instead of thinking about it I’ll just get right into it.
A few months back my sister asked me to make my nephew a 21st birthday cake. I have oodles of chocolate cake recipes so while I was thinking that this would be an easy task she dropped the bombshell… chocolate was off the agenda. She wanted a white sponge cake with fudge topping, so cue lots of research.
After giving my sister a shortlist of five cakes it was decided that my nephew would be getting a three layer cookies and cream cake and all I’ll say is that I’m glad that wasn’t me consuming all those calories because this was a beast of a cake, which used 1kg of icing sugar alone!
My nephew’s birthday fell midweek so I decided to make this a three-day project so that I could work on a different stage every night after work. The first stage saw me make the three sponge cakes. On the second day I made the icing, which was so immense that even my K-Mix struggled with the sheer quantity of mixture, and built and covered the cake. Then on the last day I made the chocolate decorations, finished decorating the cake before delivering it to my sister. As I was delivering the cake the night before my nephew’s birthday I also decided to use some broken up toffee crisp rather than fresh cookies as I was worried that they would go stale.
I can’t comment on how this cake tastes – although I was told it tasted lovely, but it is a relatively easy one to make and you could make it within a day. For once, I had no issues with anything going wrong while I was making this cake but I did struggle slightly with the buttercream as it was a bit too stiff so if I was making it again I’d ensure that the buttercream was a lot softer so that it would be easier to cover the cake.
- 110g unsalted butter, softened
- 380g caster sugar
- 320g plain flour
- 4tsp baking powder
- 1tsp salt
- 320ml buttermilk
- 3 large eggs
- 135g fresh cookies, either miIk or double chocolate, but not white chocolate
For the buttercream frosting
- 1kg icing sugar, sifted
- 320g softened unsalted butter
- 500g mascarpone
- Chopped toffee crisp, grated chocolate or crumbled cookies
- Preheat the oven to 170C/150 fan/ gas 3.
- Grease and line three 8” cake tins.
- Mix the butter and sugar together along with the dry ingredients until you get a sandy consistency.
- Mix together the buttermilk and eggs then add this to the other ingredients and mix until the batter is smooth and even.
- Crumble the cookies and add them to the batter. Divide the mixture evenly between the tins.
- Bake for 30-35 minutes.
- Allow the sponge to cool before removing from the tin.
- To make the frosting add the icing sugar and butter gradually and mix until combined.
- Add one third of the mascarpone and continue to mix before adding the rest and beating on a high speed until light and fluffy.
- When the sponge has cooled assemble the cakes and layer with buttercream and cookies. Use the remaining frosting to cover the whole cake.
- Decorate the cake with more cookies or other topping.