Butterscotch & Chocolate Cookie Cake

Again, cake decorating is not my forte and I do prefer making savoury food but every now and again I get a baking/dessert binge! 

The recipe is a simple butterscotch sponge with a buttercream I 'luckily' messed up. I got the quantities wrong and added too much chocolate, but it worked out well and formed a soft "crust" with lots of crunchy cookie bits in it.

Sponge Ingredients

225g Butter, softened

225g Self raising flour, sieved

225g Caster sugar

4 Eggs

2tsp Baking powder

1tsp Vanilla extract (not essence)

3tbsp Butterscotch angel delight

Method

Preheat the oven to 160 degrees celcius and grease two 20cm sandwich tins and line with baking parchment. 

Beat together the sugar and butter until light and fluffy. 

One egg at a time: beat the egg into a bowl, whisk air into the egg, add the egg to the sugar/butter and mix thoroughly. Do this with each egg until all the eggs have been added. Then add the vanilla extract and stir in

Gradually sift the flour, baking powder and angel delight into the eggs/sugar/butter mix folding in the flour thoroughly. Until you end up with a smooth cake batter

Divide the batter evenly between the two tins and using a palette knife spread the mixture evenly in the pan. 

Bake for 30-35 minutes or until a skewer pierced in the cake comes out clean.

Place the tins on a wire rack and let to cool

Buttercream Ingredients:

75g Butter

175g Icing suger, sieved

115g Galaxy Cookie Crumble bar

Method

Mix all the ingredients except the chocolate together to create a usual buttercream 

In a bains marie gently melt the chocolate until it has become completely melted. Gradually stir into the buttercream until all the chocolate has been used. 

Give it 5 or 10 minutes to cool at room temperature as the heat from the chocolate may affect the butter. After 10 minutes spread a third of buttercream over the first cake to use like cement, then place the second cake on top.

Using a palette knife spread the remaining buttercream on the top of the cake and even out. You can serve the cake on its own, with ice cream or cream poured over it. My preference is with a quenelle of lightly whipped cream (with half a tsp in the cream)