Billionaire Gookie Dough Cake

For those of you who like a challenge, or you guys who are a more dedicated baker. We have a tough one for you today which takes pure concentration and dedication but the results are SOOOO worth it! Hello, billionaire cookie dough cake, you look delightful. 

You will need: 

(for the cake) 

360g of all purpose flour 

Two teaspoons of baking powder 

Half a teaspoon of kosher salt 

225g of salted butter 

400g of granulated sugar 

Three tablespoons of vegetable oil 

Four large eggs 

One tablespoon of vanilla extract 

250ml of whole milk 

(for the caramel sauce)

250g of granulated sugar 

Two tablespoons of water 

Seven tablespoons of butter 

120ml of heavy cream 

(for the shortbread crumbs)

180g of all purpose flour 

Two tablespoons of granulated sugar 

1/2 teaspoon of kosher salt 

125ml of melted butter 

(for the cookie dough) 

Two monster tubs of Gookie Dough in original flavour 

(chocolate meringue buttercream) 

Three large egg whites 

200g of granulated sugar 

225g of salted butter at room temperature 

115g of chocolate chips, melted 

(chocolate ganache) 

150g of chopped dark chocolate chips

80ml of heavy cream 


Firstly, preheat the oven to 180 degrees Celsius. Coat three 8 inch or two 9 inch round cake tins with cooking spray and line the bottoms with parchment paper.  Coat the sides of the tin with cooking spray too. In a medium bowl, whisk together the flour, baking powder and salt. 

In a bowl of a stand mixer which is fitted with the paddle attachment, beat the butter and sugar together. Then add the oil, eggs and vanilla and mix until smooth. Turn the mixer to low and add one-third of the flour, followed by half of the milk. Repeat until all is in the bowl and mix thoroughly. Divide the cake batter equally between the cake tins. Pop into the oven for 25/30 minutes until the centres are set, allow the cakes to cool for five minutes and then put them onto a wire rack to cool completely. 

Caramel sauce time! In a medium saucepan, combine the sugar and water and bring to a boil over medium heat. Continue to stir. Ensure all the sugar dissolves and boil until the mixture reaches 180 degrees. Then add the butter and stir until melted, slowly add the cream and mix until combined. Allow the mixture to boil for an additional two minutes, watching closely and then remove from the heat immediately. 

For the shortbread crumbs, simply preheat the oven again to 180 degrees and line a baking tray with parchment paper. In a bowl combine the flour, sugar and salt, stir in the melted butter until combined. Form the mixture into crumbs and spread on the tray. Bake for 15 minutes or until golden brown. Allow cooling completely. 

Pop your Gookie Dough into a bowl and empty both tubs, allow to warm slightly at room temperature to allow it to spread easily. Leave aside. 

For the meringue buttercream, you need to take a heatproof bowl and whisk the egg whites and granulated sugar. Pop the bowl over a small saucepan with simmering water. Whisk the egg whites constantly (about 4-5 minutes). Straight away, move the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites for 10 minutes until glossy and cooled and stiff peaks begin to form. Add the butter and continue mixing. Stir in the melted chocolate until incorporated. 

To assemble the cake, spread the Gookie Dough on the tops of two of the cake layers. Next, spread/pour the caramel sauce on top of the cookie dough. Pop the cake in the fridge for 10 minutes so the caramel sets. 

Afterwards, place one of the caramel-topped layers on a plate and top with the other caramel topped layer. Next, top this with the remaining plain layer of cake. Cover the entire cake with the meringue buttercream. 

For the chocolate ganache, place the chocolate in a medium bowl and in a small saucepan, heat the cream over a medium heat until it starts to steam. Pour the hot cream over the chocolate and stir until the chocolate is all melted. Cool for 10/15 minutes until the chocolate has thickened. Spread the ganache on the top of the cake and allow it to drip down the side. Decorate the cake with shortbread crumbs. *Recipe AND images from Confessions of a Cookbook Queen* 

Complicated enough? But the images speak volumes and the cake is calling your name!