Is it a Cookie or is it a Cake?


If you love cookies and chocolate cake, then this is the recipe for you! You'll find that I follow many of Jane's Patisserie recipes. She's my baking inspo and keeps everything so simple that even I can follow it! Yay to that! So when I was on her website last night, looking for something to bake for a friend, this jumped out! In Jane's recipe, she uses M&M's, but this was a practice run. It was 7 pm on a Saturday, I couldn't be bothered nipping to the shop for them, so I mixed it up a bit, and instead of M&M's, I added Biscoff Biscuits and Biscoff spread to the mix instead!

As this was the first time making this, I have to admit to thinking I'd made a giant rock cake. However, as it cooled, the outside seemed to go so hard. I was worried it would be like this all the way through, but thankfully, as I sliced through (you will need a big knife), the centre was beautifully soft and, dare I say it, MOIST!

When it comes to ingredients for baking these lovely recipes, I always shop around. As lovely as it would be to have the budget to buy the finest ingredients, I, like so many, don't. I find the baking section in Asda and Aldi to be superb and much more cost-effective than the other supermarkets. Asda's brand of chocolate chips tastes no different from big brand ones, in my opinion, and they are half the price. And flour - 45p for 1.5kg! Bargain!

This is a recipe you can adapt to add whatever you want. This is what makes baking fun; take a recipe and make it your own with the things you like!

Without further ado, here's how to make it...


Recipe for Choccie Cookie Cake

Prep Time: 20 Minutes Baking Time: 30 Minutes

Decorating Time: 20 Minutes Serves: 15 (allegedly)

Cake Ingredients

400 grams Plain Flour

100 grams Cocoa Powder

2 tsp Bicarbonate of Soda

1 tsp Salt

2 tbsp Cornflour

230 grams Unsalted Butter/Stork

110 grams Granulated Sugar

270 grams Light Brown Sugar

2 Medium Eggs

1 tsp Vanilla Extract

150 grams Milk Chocolate Chips

150 grams White Chocolate Chips

100 grams Lotus Biscuits (broken up)


150 grams Unsalted Butter

300 grams Icing Sugar

1 tsp Vanilla Extract

1tbsp Lotus Spread


  • Preheat your oven to 190C/170C Fan and line Two 8″ Circle Cake Tins with parchment paper or the cake release I mentioned in a previous blog. Then leave the tins to one side. If you only have one like me, don't worry; it will just take a little longer to be ready to eat!

  • Pour the Plain Flour, Cocoa Powder, Bicarbonate, Salt and Cornflour into a bowl and whisk or mix with a fork to ensure the ingredients are evenly distributed - leave to the side.

  • In a larger bowl (all ingredients will eventually end up in this bowl), melt the butter. Add in the two sugars, and whisk for about 2 minutes, so the sugar starts to dissolve, and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth.

  • Add the Dry Ingredients, the two different chocolate chips, the lotus biscuits (I pop them in a zip lock bag and then hit them with a rolling pin), and mix with a spatula till a thick cookie dough is formed. If you have weak hands like me, I use a stand mixer to do this bit and then finish by hand once the main mixing is done.

  • Weigh out the mixture and split into the two tins (or pop half to one side if you only have the one, and bake later). Press the mixture into the bottom of the tins

  • Bake in the oven for 25 minutes, until the top of the cookie bake looks 'dry' and a skewer comes out clean, bar a few crumbs. (Can take up to 30-35 minutes depending on your oven and the mix)

  • Leave the cookies to cool in their tins for about 10 minutes, then leave to cool fully on a wire rack.

  • In a stand mixer, beat your butter for a couple of minutes till really smooth and supple. Add in the Icing sugar 1/2 at a time and thoroughly beat in before adding the other half.

  • Add the Vanilla Extract and beat the buttercream for about 4-5 minutes until smooth and fluffy. If you think its still a little stiff, add in a couple of tbsps of whole milk or boiling water and beat till you have the texture you want.

  • Decide which cookie looks the best and make that your top. Pipe the buttercream on however you wish, then melt the lotus spread and drizzle over the piped buttercream. I then crushed up half a lotus biscuit and sprinkled the crumbs over the buttercream.

  • Spread or pipe the rest of the frosting on top of the other cookie. Put the better cookie with the frosting on top, and that's it! One Choccie Cookie Cake is ready to be scoffed!

This will keep fresh for three days after baking. Of course, if it lasts that long, that's another matter!

You can view the original recipe here on the brilliant Jane's Patisserie website.


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