Chocolate Chip cake with cookies and cream frosting recipe

Posted By on Jan 12, 2012 | 4 comments


It is school holiday time, and if you're looking for an easy bake cake that looks great and tastes delicious, here is my Chocolate Chip cake with cookies and cream frosting recipe.  It's a rich vanilla butter cake, sprinkled with milk chocolate chips, and coated in cookies and cream frosting, which is the generously sprinkled with more milk chocolate chips...I ate more than one piece of this!!

 

 

I baked a large slab cake of this, as I had a play date with a few mums and their kids, so it went a long way! this recipe will make for 12 cups of batter.

 

Batter

250g unsalted butter
1 ¾ cups sugar
¾ cup sour cream
5 eggs
2 teaspoons vanilla
½ tsp salt
3 cups self raising flour
100g custard powder
2/3 cup milk (plus 3-4 tablespoons extra)

3/4 cup milk chocolate bits/chips

 

Preheat oven to 180C.  Grease and line a large sized tin and dust with flour, shaking off the excess flour.    Cream butter until soft and fluffy, add sugar a 1/3 at a time until all incorporated and fluffy.  Beat in sour cream and vanilla.  Lightly whisk eggs and add to mixture a third at a time while still beating.  Sift in flour, custard powder and salt.  Beat until combined, adding milk a third at a time while the beater is still running until all the mixture is well mixed.  Beat mixture on high for 1 minute, it should become lighter in colour. Add chocolate chips on top, then our mixture into lined tin, choc chips will settle through the cake during baking.  Bake at 180C for 55-60 minutes or until a skewer comes out clean from the cake.

 

Cookies and cream frosting

180 g block of Nestle cookies and cream chocolate

70 g butter

1/3 cup cream

250g sifted icing sugar

3/4 cup chocolate chips

Melt butter and cookies and cream chocolate in the microwave on medium heat for 1- 2 minutes, stir to mix together.  Add icing sugar, and beat well with a whisk.  The mixture should have cooled enough to add the cream.  Keep beating until thickish in texture.  Spread onto a cooled cake.    Sprinkle evenly and liberally with chocolate chips.

 

Happy Baking!  Please share this recipe or like it to share with your friends on twitter or facebook :)  Have you joined the fan page?

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4 Comments

  1. Yum, this looks delicious! I’m sure the kids won’t mind if I give it a go :)

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    • Happy Baking Kel…..It is a school lunch box favourite…freezes well too, I make a big slab of it, cut it into slices and freeze it so that I can take them out as I need. Lasts in the freezer for around a month. Happy Baking!

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  2. I made this the other day. It was yummy. Mine turned out quite dense/heavy though where as the picture looks more light and fluffy. I’m not sure if I over beat it or I needed a bigger pan. Love your web page and all your recipes. I have tried a few of them. Thanks so much for sharing!

    Post a Reply
    • Hi Kate! Thanks very much for trying my recipes and visiting the site! This is still my favourite recipe at the moment, my kids thankfully aren’t sick of it yet either! Yes, my cake was light and fluffy, but it is a dense cake because of all of the butter. It’s really important to beat the sugar and butter until it is fluffy and paler in colour, this might take 5-10 minutes. And I find that the last stage of beating the batter for 1 minute on high, until the whole mixture goes a little pale does the final “lift” of the batter. Hope these tips help. Happy Baking!

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