Delectables with Dan Presents: The Cookie Monster

Welcome to another episode of Delectables with Dan!
In this episode, Pork Chop & I are going to make our popular Cookie Monster Cake! 

It features three layers, chocolate cake, cookie, chocolate cake, iced with a creamy

white icing and topped with mini chocolate chip cookies! It's great for any occasion or if you

just want to show off for your bored friends on Instagram.

For the Cake Top & Bottom
Okay, that sounded far more suggestive than I wanted it to be. Or is that just me? It really
might be just me. Anyway, you will need a chocolate cake mix. If you wish, you can also
use a vanilla one. That's up to you. Prepare the cake based on the box instructions; add a few shakes of rainbow sprinkles to give it a bit of a happy sparkle, then put in to bake. Make sure that the cake is fully baked before you remove it from the oven. Sure, I could have made the cake from scratch but I'm working on a time crunch here and really, I just don't have the energy. When you remove the cake from the oven let it sit for about 20 minutes to cool down before putting it into the fridge to allow it to chill.

For The Chocolate Chip Cookie Centre
1 c. butter

1 1/2 c. packed brown sugar 

1/2 c. caster sugar 

2 large eggs

2 tsp. vanilla essence

1 3/4 c. all-purpose flour 

1 tsp bicarbonate of soda 

3/4 tsp salt 

1 1/2 c. semi-sweet chocolate chips 
4 tbsp rainbow sprinkles 

Combine all the ingredients except the chocolate chips and the sprinkles in a large bowl. Make sure that all of the ingredients are completely blended before pouring in the sprinkles and mini chocolate chips. You can use the full-size chocolate chips if you so desire.




You want to save enough of the dough to make 8 mini cookies to put on the top of the cake. Drop about a tablespoon of dough on a greased cookie sheet to bake along with the bigger cookie that will turn into the middle layer of the cake. In a greased cake pan press the rest of the cookie dough. Make sure that it is evenly pressed into the cake pan. You want it to bake up even. Don't fuck around with this, I'm serious. Put into bake at 350F for 15-20 minutes.

Put the cookie into the fridge to cool. You want it to be completely cool before you attempt to put it on top of the bottom cake layer. When you go to assemble the cake you want to also make sure that the cake is completely cool. The cake needs to have a completely even level surface for the cookie to be set on otherwise it will look lumpy and uneven when you're finished. Once you've levelled the cake, ice a thin layer of the creamy icing over the top of the levelled cake. Allow it to sit for about a minute before carefully setting the cookie layer on top of it. Gently press down into it. Once you've done that, ice another layer of the creamy icing on top of the cookie layer before setting the top cake layer on. Allow the layers to settle before attempting to ice it. 

Whip Me, Patriarchal Figure 
The centre icing is a whipped cream one! I thought it would be something nicer and less sweet than a bland vanilla icing. You will need to chill the bowl and your beaters before making the icing. It holds up better when you do it this way. 

1 tub of whipped topping 
1 1/2c icing sugar 
1 tsp vanilla essence

Scrape the whipped topping into a large mixing bowl and pour in the vanilla essence. Mix carefully with a spatula. Begin to sprinkle in the icing sugar before using an electric hand mixer to start blending the ingredients. Keeping adding the icing sugar carefully, little by little until the mixture is thick enough to spread. Depending on the brand of your whipped topping you may need to add a little more or a little less of the icing sugar.

Take one of the cakes and put it on either a plate or a serving board so you can begin to build then ice it. Set the cake squarely in the middle. Taking some of the whipped cream icing, use an icing spatula to ice a nice thick layer over the top of the cake, carefully working the icing out to the edges of the cake, but careful not to go over. Carefully set the cookie layer on top of the iced bottom cake. Spread whipped cream icing over the top of the cookie, following the same little swirl pattern as before. Allow it to sit for a few minutes before setting the third and final layer on top. Ice the top of the cake with the vanilla whipped cream icing. 



Using a vanilla icing, either store-bought or homemade (which you can easily do with butter, icing sugar, vanilla essence and milk) you will ice the sides of the cake. For this cake, we're going to make a nice rich purple icing, but you can make whatever icing colour you want! Using a quarter teaspoon of purple food colouring, mix it into the icing. Mix with either a large spoon or an electric hand mixer.
Using the same icing spatula, whipped clean of the white vanilla icing, take a small amount of the purple icing and begin to ice from top to bottom, carefully working around the side of the cake. Be careful not to touch the upper white layer of the icing with the purple. 



Once you've iced the side of the cake, it's time to fill an icing bag up with some of the vanilla icing and some of the purple icing. (Obviously in individual icing bags) Carefully on the top of the cake, using a small star tip ice two bursts of purple together, one burst of vanilla icing around the entire top of the cake. Once you have done that, take the mini cookies that you've either made or purchased and press them evenly around the top of a cake on their sides. Taking some rainbow sprinkles, sprinkle them between the cookies on top of the cake.

And there we have it! The cookie monster cake is complete! 
Great for parties or just a lovely surprise for the people you care about. The recipe is easy to do as vegan and reduced sugar!