Decadent 3-Layer Cookies and White Cream Cake: The Ultimate Indulgence (Page 2 ) | March 17, 2025
Annonce:
Instructions
1. Prepare the Chocolate Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Stir in the hot water until fully incorporated. The batter will be thin—this is normal.
- Divide the batter evenly among the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the White Cream Filling:
- In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold in the crushed cookies, ensuring an even distribution without deflating the whipped cream.
- Refrigerate until ready to use.
3. Prepare the Cookies and Cream Frosting:
- Beat the softened butter until creamy and light.
- Gradually add the powdered sugar, followed by heavy cream and vanilla extract, beating until fluffy.
- Fold in the finely crushed cookies.
4. Assemble the Cake:
- Place one sponge layer on a serving plate or cake board. Spread a generous layer of the white cream filling on top.
- Add the second sponge layer and repeat with more white cream.
- Top with the third sponge layer.
- Apply a thin crumb coat of the cookies and cream frosting and refrigerate for 20 minutes.
- Frost the entire cake with the remaining frosting, smoothing the sides and top.
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