It was Mat’s birthday back in April. He wanted to go to the comic book store but the car was in the garage. So, instead he went to the skate park and my little sister Mia who was staying the weekend and I made Mat a special birthday cake and his favourite mushroom and spinach lasagne with garlic ciabatta.
To make up for not going to the comic book store, we went to two since and are going to Comic Con this Saturday. I best get to watch the new Iron Man I guess!
So, Mat doesn’t really like cake all that much. He’s more of a cookie kind of guy so I decided to make a giant cookie ‘cake’! Honestly, it was one of the most delicious things ever and way better than cake! Mia has reminded me every time she has visited since, that she wants it for her birthday!
The cookies were of the slightly fluffy kind but you can use your favourite cookie recipe if you prefer the chewier kind. Although I love chewy cookies, for me, I think they’d be a bit difficult in this cake, not only to slice, but to eat! Each layer spread with creamy vanilla buttercream and drizzled with a syrupy chocolate glaze that sets like smooth ganache by the next day. Chocolate heaven.
Next time I will add roasted hazelnuts for added luxury and crunch.
Draw circles on the underside of baking parchment if you’d like perfect circled cookies. I quite liked the character of the jagged edges. I got 12 slices out of this – it’s rather rich!
For the cookie layers:
- 225g/1 cup vegan margarine
- 170g/ 3/4 cup+2tbsp Light Brown Sugar
- 110g/ 1/2 cup Granulated Sugar
- 2 egg replacers (I used Orgran)
- 1 tsp Vanilla extract
- 285g/ 2 1/4 cups Plain flour (or a gluten free blend)
- 1 tsp Bicarbonate of soda
- 1 tsp Fine Sea Salt
- 175g/1 cup of vegan chocolate chips or bars, chopped small
- Optional add ins of choice: roasted nuts, dried fruit etc.
- Preheat the oven to 180’c/350’f.
- In a large mixing bowl, cream the margarine and sugars together until smooth and fluffy, add in the egg replacers and vanilla extract.
- In a separate bowl, whisk the dry ingredients (flour, bicarb and salt) to combine, then add to the creamed mixture.
- Add the chocolate chips and any add ins & mix until completely combined.
- Line as many baking trays as you have/your oven can hold. On each tray, portion 6 Tbsp of dough into the center of the pan. Top the dough with a second piece of parchment & flatten the dough as much as possible with your hands, while still keeping the shape circular. Repeat on each pan. Keep the parchment on the top of the dough.
- Bake the cookies for 10 minutes, remove the topping parchment and return to the oven for 2 minutes or until light golden.
- Leave to harden for a couple of minutes on the trays before moving to cool on a rack.
- If you have a small amount of dough left over (not enough for a 6 tbsp portion), bake a smaller cookie to crumble over the top of the finished cake.
Adapted from Sweet Treats
For the buttercream:
- 200g/ 1 cup minus 2tbsp vegan margarine
- 250g/ 2 cups icing sugar
- 1 tsp vanilla extract
- 1 tbsp non dairy milk
Beat all the ingredients until smooth and fluffy.
For the chocolate glaze:
- 100g/1/2 cup light brown sugar
- 60g/4 tbsp vegan margarine
- 2 tbsp soy milk
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
Bring all but vanilla to a boil in a small pan, simmer for 2 minutes, stirring then stir in vanilla.
Start with a cookie on the serving plate, spread with buttercream then drizzle with chocolate glaze. Repeat, ending with buttercream and chocolate glaze. Crumble over the small cookie or nuts.