DELECTABLES WITH DAN: CHRISTMAS EDITION DAY EIGHT 🎄🎁❄️☃🎅🏻

Hello, fellow bake lovers!
Today as I'm flitting around the kitchen with Phil listening to 

Fleetwood Mac we're going to be making a COOKIE CAKE BAKE! :D 

Although, there's no actual cake involved...You'll see what I mean later.

And tomorrow, our final day of Delectables with Dan, the Christmas Edition

we'll be doing mini Mince Pies! I mean, it wouldn't be Christmas without them

right? 

So you can start off with just a regular double chocolate bake mix. I'm pretty

sure I bought this online from somewhere when I was buying some other mixes.

1 Firstly, preheat your oven to 175C or 350F. Then add your one egg, 59ml of vegetable oil and 3 tablespoons of water, then mix 

thoroughly, making sure that you don't have any little pockets of dry mixture. I 

just do it with a wooden cooking spoon.

2. My sister loves the chocolate chunk version, so that's what I went with

for the bottom of this, rather than just a regular double chocolate mix for this. 

I'll never understand the appeal of chunks of chocolate in something, but that's 

maybe because I'm not that big on chocolate and I don't want bite down on one 

of my tongue piercings mistaking it for a chunk of chocolate when I'm eating it. 

3. You'll want to grease your cake pan (round one) before you put your mixture into bake. 

Make sure that you evenly spread the mixture evenly in the cake pan to ensure that it bakes 

nice and evenly.  You'll want it to bake 25-30 minutes. Check with a toothpick in a few areas to make sure that it's completely baked through. Remove from oven and allow to sit for 15 minutes before taking a cooling rack with a sheet of parchment bake paper on top of it. Flip the pan over so that 

the bottom of the pan is face up. Allow to cool for 30 additional minutes or longer if you choose before sliding a silver knife around the edges of the pan to allow the cookie cake to come out nice and evenly and without breaking. 

4. As your cookie-cake is cooling, you'll want to prepare the icing you're going to use to bond

the top to the bottom. You'll repeat the first 5 steps of this process with a plain chocolate chip mixture for the top part. BUT make sure that the top part is thinner than the bottom part. It's a lovely aesthetic I think. You'll also need to remember to let it cool properly before placing it onto the bottom layer. Anyway, back to the icing. You can use chocolate, vanilla, whatever you want to. Personally, I'm using a vanilla icing coloured green to give it more of a festive touch. The green will be the bond agent in this case. The red that I will be doing will be to do the writing on the top of the cake. 

5. Now place your cooled upper top part onto your bottom double chocolate part. You'll want to make sure they fit with one another perfectly. Let it sit for about five minutes before adding your decorative touch. I bought some sugar spun bears and stalkings, but you can always get any other ones you want or do your own just with icing! You'll want to create a lovely aesthetic with your decorations-what is my latest obsession with that?! 

6. I decided to to a thin layer of icing on the top because, well I had too much

leftover and I didn't want my arsehole brother to eat it all and then go mental over Christmas. I've dealt with enough, I don't need a murder on my hands now.  I placed my little sugar bears and stalkings on the top of the cookie, with a tiny bit of the whipped icing we used the other day to make sure they stayed on perfect. I used a thin line icing tip on the icing bottle like I did when I made the sugar biscuits earlier :D I wrote Happy Christmas 2016 in it, stupidly I left it near the hot cook top and the icing kind of melted a little bit but here's the end result! :D