There is nothing that gets my families attention more than when I’m baking. A stack of cookies turned into a cookie tower certainly got their attention. These chocolate cookies are laden with chocolate chunks and have been a favourite for ages, they smell divine! I wanted to turn them into a showstopper for the festive season. So, here is my Black Forest Cookie Cake, yes, Cookie Cake, with layers of giant cookies sandwiched together with whipped cream and juicy black cherries. It’s easy enough for everyone to make and it tastes sensational.
It’s a great alternative dessert for Christmas or other festive Winter holidays.
I’ve made mine with giant sized cookies, because I wanted it to look like a table centre piece, but you could half the ingredients for a smaller version.
You should stack the cookies as high as you dare and pile on the cherries with the same confidence!
Add a little grated chocolate as a finishing touch, or icing sugar for a bit of ‘snow’.
Place a few cherries around the base. Everyone feels an urge to pinch one, and this way, the pile of cherries on top stay looking glorious for as long as possible!
For my easy Black Forest Cookie Cake, you will need:
For the giant chocolate cookies: (I use Nigella Lawson’s recipe)
This amount will make 6 – although 5 look good – just pick the best and eat the spare!
- 185g 70% chocolate
- 225g flour
- 45g cocoa
- 1 1/2tsp bicarbonate of soda
- 3/4tsp salt
- 185g soft butter
- 110g light brown sugar
- 75g white sugar
- 1 1/2tsp of vanilla extract
- 2 small eggs, cold from the fridge
- 525g dark chocolate chips (I prefer to cut a quality 70% chocolate bar into chunks)
For the decoration:
- 300g heavy cream
- 600g black cherries
- a shaving/grating of chocolate
- Heat the oven to 170ºC and line 3 sheet tins with parchment paper.
- Melt the 185g chocolate using a bane-marie. Leave to slightly cool.
- Put the flour, cocoa, bicarb and salt into a bowl and stir them together.
- Cream together the butter and sugar.
- Add the slightly cooled melted chocolate into the butter and beat in.
- On fairly low, beat in the egg to the chocolate butter along with the vanilla extract.
- Now add in the flour mix and beat until just combined.
- Tip in the chocolate chunks and mix in.
- Separate the cookie mix into 6 and shape into cookies, placing 2 on each oven sheet.
- Place in the oven for 20 minutes. Take out and leave to cool.
- Halve and deseed most of your cherries, leaving a handful to decorate the top.
- Lightly whip the cream.
How to build a cookie cake
- Place one cookie onto the display dish and place 1/3 of the cherries onto it’s surface.
- Place the whipped cream into a piping bag and fill in the gaps between the cherries
- Add the next cookie on top and repeat, until the fifth cookie is on top.
- (You could use the 6th cookie as well, but odd numbers look better).
- On the fifth (top) cookie pipe the cream first all over the cookie but keeping away from the edges.
- Place the pile of whole cherries on top of the cream and finish with a good grating of chocolate.
This Black Forest Cookie Cake went down extremely well in my house. Everyone grabbed a layer and ate it like a cookie-monster! So, it may look elegant on a serving plate, but be warned – it’s a grab, break, and stuff into ones face kinda showstopper.
I think it makes a great Winter dessert. It’s so easy to make and it turns the homely chocolate cookie into something a bit more special.
Give my Black Forest Cookie Cake a go and send me a picture (preferably while it’s looking all divine and scrummy on the display dish, rather than when it’s being thrown down ones gullet)!
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