Rosie Daykin’s Cookies & Cream Cake Recipe

This surprisingly simple chocolate dessert is perfect for birthdays or holidays. This is a corrected version of the recipe in our May 2009 issue.

1-1/2 cups butter
1-1/2 cups icing sugar
2 eggs
2 tsp pure vanilla
2 cups dark cocoa
1/2 tsp salt
2 cups all-purpose flour
2 L 35% whipping cream
1/4 cup granulated sugar
2 tbsp vanilla
Blueberries for garnish


Step 1: Cream the butter and icing sugar until fluffy. Add eggs and vanilla. Beat in cocoa and salt on low speed. Add flour and beat until just combined.

Step 2: Form dough into two discs; wrap in plastic. Chill at least 1 hour.

Step 3: Preheat oven to 325°F. On a lightly floured board, roll out cookie dough to about 1/4″ thick and cut with 1-1/2″ cookie cutter. Bake about 10 minutes, until cookies are just firm. Let cool completely, about 30 minutes. (Note: recipe makes more cookies than required for one cake.)

Step 4: For filling, whip cream, granulated sugar and vanilla until thick.

Step 5: To assemble, spread a layer of filling on a cake plate to hold the cookies in place. Cover with a layer of cookies and repeat. Finish with a layer of filling and top with berries.

To make this a mocha cake, add 1 tbsp of cocoa and 2 tsp of instant espresso powder to every litre of cream.

Kim Christie