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



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)



First, cream together the butter and sugar.


Then add the egg yolk, flour and chocolate chips.

giphy 1

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

giphy 2

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

giphy 3

Whisk together.

giphy 4

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

giphy 5

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

giphy 6

Then stir in the white chocolate until completely combined.

giphy 7

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

giphy 8

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

giphy 9

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