Here’s How To Make Red Velvet And White Chocolate Cookie Cake

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Ingredients:

For the cookie base:

– 220g butter
– 130g caster sugar
– 1 egg yolk
– 270g plain flour
– 60g chocolate chips

For the red velvet sponge:

– 1 packet red velvet sponge mix
– 200ml water
– 100ml vegetable oil
– 3 eggs

For the white chocolate mousse:

– 200ml milk (heated)
– 5 leaves gelatine (softened)
– 400g white chocolate
– 600ml double cream (whipped)

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Method:

First, cream together the butter and sugar.

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Then add the egg yolk, flour and chocolate chips.

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Press the dough into the bottom of a lined tin and bake for 25 minutes at 180 degrees celsius.

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Next, add the water, eggs and oil to the cake mix.

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Whisk together.

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And pour over the base. Bake for 25 minutes at 180 degrees celsius.

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For the white chocolate mousse, heat up the milk and stir in the softened gelatin until it’s dissolved.

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Then stir in the white chocolate until completely combined.

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Add the white chocolate mixture to the whipped double cream, then refrigerate for 30 minutes.

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Once cool, pour the mousse mix over the sponge and refrigerate until completely set.

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Decorate with whatever you like (we went with raspberries) and enjoy!

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