Two years ago I made my flatmate’s birthday cake. It was the Cake of Death with cream cheese icing and had a (eggless) cookie dough filling. This weekend she had a birthday celebration and she again requested a birthday cake with the cookie dough filling. However, I also like trying new things and I thought making the exact same cake again would be a bit boring. In a blinding flash of genius I had the idea of baking a massive chocolate chip cookie and putting it on top of the cake. You didn’t think the cake of death could get any deadlier, but ladies and gentlemen, it just did. ;)

Cake, cookie dough, cake, chocolate chip cookie. Mmmmm.

As I’ve posted the recipes for the cake of death, cream cheese icing, and eggless cookie dough before, I’ll only include the recipe for the big chocolate chip cookie. I unfortunately didn’t get any photos of the inside of the cake (it didn’t last that long), but it was delightful crosssection of chocolatey textures. The thick layer of cookie stayed soft and chewy, and the cake of death was as moist as ever. The cookie dough filling was delightfully stodgy and tasted exactly like real cookie dough. Finally, the cream cheese icing enveloped it all in a sugar-coma inducing embrace.

Come summer time, I will try making the giant cookie again but make a double recipe. Then I’ll fill the centre with ice cream and make a giant ice cream sandwich cake!

Happy baking and happy birthday, my dear!

Giant Chocolate Chip Cookie

makes one 8″ cookie, serves 8

Ingredients:

• 140g all-purpose/plain flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 115g unsalted butter, room temperature
• 80g dark brown sugar
• 25g white sugar
• 50g custard powder, e.g. Birds
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 200g plain/semisweet chocolate chips

Instructions:

1. Preheat the oven to 350F/175C. Butter and flour an 8″ cake tin and line with a round of baking parchment.
2. Sift together the flour, baking soda and salt. Set aside.
3. In a large mixing bowl, cream together the butter, brown sugar, and white sugar until light and fluffy (2-3 minutes on high).
4. Beat in the custard powder. Add the egg and vanilla, beating until well combined.
5. Gradually add in the flour mixture with the electric mixer on low speed until just incorporated. Stir in the chocolate chips.
6. Cover and refrigerate for around 30 minutes. Pat out the dough evenly into the prepared pan.
7. Bake for 15-18 minutes, or until the edges are just turning golden brown. Do not over bake. Let cook on wire rack until completely cool before running a knife around the edges of the cookie and turning over to release.
8. Devour.