Baking is not my forte, but I enjoy occasional sweet treats, especially if they don't require actual baking, haha. My recent creation is this dreamy chocolate chip cookies and cream fridge cake and it is the most simple cake I have ever made. Seriously, it takes about 15 minutes to make.
I have been watching lots of Food Network lately and when Ina Garten made the Mocha Chocolate Icebox Cake, I knew I had to try to make something similar. I don't like coffee flavoured cakes though, so I changed the ingredients to suit my taste buds.
Warning - this cake is probably the most fattening thing ever, but hey... it's Easter this weekend, so nobody's counting calories right? It's not something I would make regularly.
I actually flavoured my cream with Whittard Creme Brulee White Hot Chocolate, but you can use vanilla bean paste or anything else you fancy. Vanilla would be my first choice, but I didn't have any.
-500ml of double cream
-250g of Mascarpone cheese
-2 tsp of vanilla bean paste (or any flavouring you like)
-1 tsp of honey (or golden syrup)
-3 or 4 packets of chocolate chip cookies (I used Fox's Chunky ones). You might only need 2 packets if you use thinner cookies. It depends on the size of them, but buy extra just in case.
-some chocolate flakes or crumbled chocolate to decorate the top
-In a big bowl, combine the double cream, mascarpone, vanilla bean paste and honey. Mix on low speed, slowly raising the speed, until the mixture forms firm peaks.
-Now onto the fun part. Arrange your chocolate chip cookies flat on the bottom of your springform cake pan (mine was 8 inches). You will have to break up and crumble some of your cookies to fill in the gaps.
-Depending on how many layers you want, spread 1/3 or 1/4 of your cream evenly over the cookie base. My cake had 3 layers of cookies and 3 layers of cream.
-Place another layer of cookies on top of your cream. Continue layering until you have 3 (or 4, even 5) layers of each, ending with cream.
-Sprinkle the top of your cake with some chocolate flakes, cover with cling film and refrigerate for a minimum of 12 hours.
Once the cake 'sets' in the fridge, the cookies will soften and the cream will become a bit thicker and you will end up with lovely layers (not very even, but still visible). It's just dreamy! I cannot believe how amazing it tastes!!! Yum, yum, yum!
It's a heavy cake so the slice pictured above was actually hard to finish :) I apologise in advance for the calorie content of this dessert... I don't even want to know....