Instructions

Cake

1. Preheat oven to 160°C/ 320°F
2. Grease and line two 7” round cake pan
3. Melt butter, chocolate, water and sugar in a medium saucepan. Allow to cool for 10 mins
4. In a small bowl, lightly beat eggs and add the sour cream and vanilla
5. Meanwhile, in a large bowl, sift flours and cocoa together.
6. Add egg mixture to the flours. Don’t fully combine.
7. Gradually add the chocolate mixture until combined. Pour in tin
8. Bake for approx 2 hours or until a skewer comes out clean
9. Cool the cakes in the tin for 1 hour. Remove from the tin and cool completely on a wire rack before icing.

Cookie Dough

1. Beat the butter and sugars on medium for 1 minute.
2. Add the vanilla and water, and beat until combined. Slowly add the flour to the mixture.
3. Add the chocolate chips and stir until blended.

Cookie Dough Buttercream

1. Cream the butter in a mixer on medium speed for 2 minutes.
2. Add in the icing sugar one scoop at a time.
3. Add small chunks of cookie dough while mixer is on low speed. Beat on medium to fully combine.

Assemble the cake

1. Torte each cake into two layers.
2. Add buttercream filling
3. Pour chocolate ganache on top (see our other recipe)
4. Top with twelve cookie dough balls made from the remaining half of the cookie dough.