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Easter Chocolate Cookie Cake

Easter Chocolate Cookie Cake

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Indulge in the festive spirit of spring with this delightful Easter Chocolate Cookie Cake. This giant, chewy cookie is studded with a medley of colorful Easter chocolates and topped with smooth vanilla buttercream, making it the perfect centerpiece for any gathering. Whether you’re hosting a spring celebration or simply treating your family, this cookie cake is not only visually stunning but also incredibly easy to make. Its rich chocolate flavor combined with the playful charm of seasonal treats ensures that every slice is a hit. Gather your loved ones and enjoy this shareable dessert that brings joy and sweetness to your table.

Ingredients

Scale
  • 115 g unsalted butter
  • 55 g white granulated sugar
  • 135 g light brown soft sugar
  • 1 medium/large egg
  • 1 tsp vanilla extract
  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 1 tbsp cornflour
  • 150 g milk chocolate chips/chunks
  • 200 g easter chocolates
  • 75 g unsalted butter (room temp)
  • 150 g icing sugar
  • 1/2 tsp vanilla extract
  • Extra easter chocolates and sprinkles for decoration

Instructions

  1. Preheat the oven to 180ºC (160ºC fan) and line an 8"/20cm round tin with parchment paper.
  2. Melt unsalted butter in a bowl, then whisk in white granulated sugar and light brown sugar until smooth.
  3. Add one egg and vanilla extract, whisking to combine.
  4. Fold in plain flour, bicarbonate of soda, sea salt, and cornflour until a dough forms.
  5. Mix in chocolate chips and Easter chocolates evenly throughout the dough.
  6. Press dough into the prepared tin and bake for 25-27 minutes until set.
  7. Cool in the tin for 30 minutes before transferring to a wire rack.
  8. For buttercream, beat room temperature unsalted butter until soft, add icing sugar and vanilla extract, beating until fluffy.
  9. Decorate cooled cake with buttercream and additional Easter chocolates.

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