Chocolate Sandwich Cookie Cake

Tuesday, May 12, 2009

When I saw the new cookie sandwich cake pan on the Williams-Sonoma website I had to goand immediately buy it. It is SO cute and it will be perfect for Tadd's birthday cake - he loves Oreo's! I tested the recipe out tonight since Tadd is out of town. It was really easy to make and looked so cute! The recipe is more of a brownie recipe. Tadd isn't a brownie man, so I will have to change it up before I make the cake for our celebration. I am going to make Billy's Chocolate Cake for the cake and keep the icing the same. I hope it works out!

Chocolate Sandwich Cookie Cake
(Printable Recipe)


1/2 cup cocoa powder
7 oz bittersweet chocolate, broken into pieces
14 Tbs unsalted butter, cut into cubes
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1 3/4 cups granulated sugar
4 eggs
1 3/4 tsp. vanilla extract

Preheat oven to 350 degrees. Grease pans. Put chocolate and butter into microwave safe bowl and microwave until melted, stirring once, about 1 1/2 minutes. Let the chocolate mixture cool slightly.

In a bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.

In a large bowl, whisk together the sugar, eggs and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined.

Divide the batter between the prepared pans and spread evenly. Bake until the tops of the cakes are shiny and a toothpick inserted into the center comes out with a few crumbs attached, about 35 mintues.

Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.

Buttercream Frosting:

4 1/2 cups confectioners' sugar
12 Tbs. unsalted butter
3 1/2 Tbs. milk
1 1/2 tsp. vanilla

Combine all ingredients and beat with and electric mixer on low speed until combined. Increase the speed to medium and beat until fluffy, about 3 minutes.

Using a large spatula, carefully turn 1 cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place second cake, printed side up, on top. Cut into slices and serve!

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  1. Hey! I found this post on the cookie cake and I have to ask you - how did you get your cake to come out so perfectly?? I've had two attempts to make this and both times the best I could do was salvage some large, albeit tasty, chunks of cake. Please share your secret! I'm on the verge of getting rid of the pans since I can't get the cake out without irrevocably damaging it.

  2. E.m.K - I use either Pam for Baking or Baker's Joy cooking spay on the pans. I let the cakes cool. I place a cooling rack directly on top of the cake and then flip the cake onto the cooling rack. You can flip one cake onto the cake plate or cake board - just put the board/plate on top of the cake and flip over. They just slip out of the pans.

    Good Luck!