This cookies and cream cake is always a hit! Adults will love it just as much as the kids do.
Cookies and cream cake
- 500g flour
- 5ml (1 tsp) baking powder
- 7ml (1½ tsp) bicarbonate of soda
- a pinch of salt
- 5 large eggs
- 600g sugar
- 240g white chocolate, broken into pieces
- 625ml (2½ cups) milk
- 320g butter
- 10ml (2 tsp) vanilla extract
- 1 litre fresh cream
- 125g sugar
- 20 chocolate cream cookies, chopped (we used Oreos)
Preheat the oven to 175ºC. Lightly grease 2 x 23cm springform cake tins and dust with flour.
Sieve the flour, baking powder, bicarbonate of soda and salt together and set aside.
Cream the eggs and sugar together using an electric beater until light and fluffy.
Melt the chocolate, milk, butter and vanilla extract using a double boiler over a low heat.
Fold together the dry ingredients, egg and chocolate mixtures until a smooth batter is formed.
Divide the batter between the cake tins and bake for 25 minutes. Remove the tins from the oven and cool for 5 minutes, then remove the cakes from the tins and cool on a wire rack. Cut each cake widthways into two.
For the topping, beat the cream and the sugar until stiff peaks form.
Place one layer on a cake plate and spread a quarter of the cream over. Add the second cake layer and repeat until all the layers are stacked up. Spread the remaining cream over the top of the cake and sprinkle the cookies over.
If you can’t find Oreos, Romany Creams work just as well. If you want to store the cake do so without the cream. Store it in an airtight container for up to three days, or freeze it for up to three months. Top with the cream topping just before serving.