Chelsea Giant Cookie Cake Recipe

Preheat oven to 180ºC bake.

Grease a 23cm round springform cake tin.

Cream butter and sugars until pale and fluffy.

Beat in egg and vanilla.

Add flour, cornflour, baking soda and salt and mix in with a spatula until combined.

Stir in chocolate.

Press into prepared tin.

Bake for 25-30 minutes, until golden brown and set (upon cooling, the edges should be crisp and the inside a little soft and chewy).

Place tin on a wire rack and leave to cool completely.

Once cold, loosen the edges with a butter knife and carefully remove from tin.

Transfer to a serving dish.

Decorate with icing and sprinkles, if using.

For a less sweet option, omit the icing and serve with whipped cream or vanilla ice cream (cookie cake can be served slightly warm in this case).

Icing (optional): Beat butter until pale and fluffy.

Sift in icing sugar and cocoa.

Add milk and vanilla.

Mix on low speed to combine, then increase to high and beat until smooth and creamy.

Place chocolate in a heatproof dish and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth.

Beat into icing mixture.

Transfer icing to a piping bag fitted with an open star piping tip.

Pipe small rounds of icing around the edges of the cake and decorate with sprinkles.

Equipment Needed

Spice Level: