Cookies-and-cream Cake Recipe

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Ingredients:

Serving

for the cake
1 cup hot coffee
1 cup unsweetened cocoa powder
3 cups cake flour
2 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
2 sticks (8 oz) unsalted butter, at room temperature
2 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
for the mascarpone cream
1 cup mascarpone
1/2 cup heavy cream
6 tbsp granulated sugar
2 cups chocolate wafer
for the chocolate buttercream
4 oz bittersweet chocolate
3 sticks (12 oz) unsalted butter
2 tbsp unsweetened cocoa powder
1 cup powdered sugar
1 tsp vanilla extract
24 chocolate wafers, broken into bits for decorating

Directions:

For the cake: Heat the oven to 350°F. Butter and flour two 9-inch round cake pans. In a bowl, combine the coffee and cocoa powder and whisk until smooth. Add 1 cup cold water and whisk until combined. In a separate bowl, sift together the flour, baking soda, salt, and baking powder. Set aside.
Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Continue beating at medium speed while slowly adding the eggs and vanilla. Scrape down the sides of the bowl as necessary. Add the dry ingredients to the butter mixture alternately with the cocoa mixture until well combined. Pour into the prepared cake pans and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
Allow to cool 10 minutes in the cake pans, then turn out onto wire racks to cool completely.
For the mascarpone cream: Whisk the mascarpone, cream, and sugar until stiff peaks form. Gently fold in the cookie bits using a rubber spatula. Set aside.
For the chocolate buttercream: Melt the chocolate in a double boiler over low heat; set aside to cool. Combine the butter, cocoa powder, and powdered sugar and beat until smooth. Scrape down the sides of the bowl, and add the vanilla and cooled chocolate. Beat until well incorporated. Set aside at room temperature.
To assemble: Trim both of the cake layers with a serrated knife until flat and uniform. Place one cake layer on a cake stand or platter, trimmed side up. Using a spatula, spread all of the mascarpone cream on top of the cake layer. Place the second layer directly on top, trimmed side down.
Spread the chocolate buttercream over the top and sides of the cake, swirling it decoratively. Using your hands, lightly press cookie crumbs onto the bottom inch of the sides of the cake, creating a cookie crumb border.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1133.09 Kcal (4744 kJ)
Calories from fat	422.65 Kcal
		% Daily Value*
Total Fat	46.96g	72%
Cholesterol	137.29mg	46%
Sodium	1080.5mg	45%
Potassium	1083.25mg	23%
Total Carbs	170.16g	57%
Sugars	100.16g	401%
Dietary Fiber	5.35g	21%
Protein	14.59g	29%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	5%
Iron	6.2mg	35%
Calcium	117.3mg	12%

Amount Per 100 g
Calories	366.35 Kcal (1534 kJ)
Calories from fat	136.65 Kcal
		% Daily Value*
Total Fat	15.18g	72%
Cholesterol	44.39mg	46%
Sodium	349.35mg	45%
Potassium	350.24mg	23%
Total Carbs	55.02g	57%
Sugars	32.38g	401%
Dietary Fiber	1.73g	21%
Protein	4.72g	29%
Iron	2mg	35%
Calcium	37.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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