Cookie Cake with Whipped Ganache
As a celebration to my wife being at the halfway mark of the pregnancy, she wanted a cookie cake in the style of Millies Cookies. She requested chocolate and strawberry as the flavours. I took these flavours but elevated them with a dairy-free whipped ganache for each that pairs perfectly with the soft, chocolatey cookie.
Ingredients
Cookie
210g unsalted butter
160g light brown sugar
140g golden caster sugar
1.5tbsp golden syrup
2tsp vanilla
2 large egg
1 large egg yolk
420g plain flour
1tbsp cornflour
3/4 tsp bicarb
280g chocolate chunks
Dairy-Free Whipped Chocolate Ganache
250g Oatly whippable
90g dark chocolate, chopped
3g gelatin
15g water
30g golden syrup
Dairy-Free Whipped Strawberry Ganache
250g Oatly whippable
90g dairy-free white chocolate, chopped
80g strawberries, pureed
3g gelatin
15g water
30g golden syrup
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Method
1.Choc & Strawberry Ganache: Bloom gelatin in water. Heat oat cream + golden syrup. Pour over chopped dark chocolate 🍫 & white chocolate/strawberry purée 🍓then whisk smooth. Chill for 6 hrs or overnight.
2.Cookie: pre-heat your oven to 170C and line a 10-12inch tin with greaseproof.
3.Beat butter, sugars and vanilla until combine and then add the golden syrup and creaming until light and pale. Add the egg and egg yolk and combine well.
4.Add flour, cornflour and bicarb and mix until nearly combine before adding the chocolate and fully incorporating.
5.Push the cookie dough into the tin and spread using the back of a spoon to get an even
layer and put into the fridge for 20-30mins to chill.
6.Bake 25-30 minutes, or until the edges are golden and crisp but the middle has a slight
wobble. Once baked, transfer to a wire rack to cool fully.
7.Whip the ganache until it reaches soft-medium peaks, transfer to a piping bag fitted with nozzle of choice and pipe decoratively!