SHOWSTOPPING BIRTHDAY CAKES!

Cookie dough showstopper cake

SERVES 12-14

For the cake

350g (12oz) unsalted butter
350g (12oz) light brown sugar
350g (12oz) self-raising flour
8 medium free-range eggs
1 tsp baking powder
1 tsp vanilla extract
250g (9oz) chocolate chips

For the cookies

150g (5½oz) light brown sugar
75g (2¾oz) unsalted butter
1 tsp vanilla extract
1 tsp cornflour
150g (5½oz) self-raising flour
1-3 tbsp whole milk
100g (3½oz) white chocolate chips
100g (3½oz) dark chocolate chips

For the cookie dough

100g (3½oz) light brown sugar
50g (1¾oz) unsalted butter
1 tsp vanilla extract
1 tsp cornflour
100g (3½oz) self-raising flour
100g (3½oz) chocolate chips
2-3 tbsp whole milk

For the buttercream

1kg (2lb 2oz) icing sugar
500g (1lb 1oz) unsalted butter
1 tsp vanilla extract
milk, if needed

For the chocolate ganache

200g (7oz) milk chocolate
200g (7oz) double cream

To decorate

200g (7oz) chocolate chips (optional)

For the cake

1 Preheat the oven to 170°C/Gas Mark 3. Line three 20cm (8in) cake tins with greaseproof paper and set aside.

2 In a large bowl, whisk together the sugar and butter until light and fluffy. Add the flour, eggs, baking powder, vanilla extract and chocolate chips, whisking until combined.

3 Split the mixture evenly between the three cake tins, then bake in the oven for 35-40 minutes. You will know they are ready when they are golden brown and springy to touch.

4 Allow to cool in the cake tin for 15-20 minutes, then remove and transfer to a wire rack to cool completely.

To make the cookies

1 Line enough baking trays to make 12 cookies; I used four small baking trays to make sure the cookies didn’t touch when they spread. Set aside.

2 In the bowl of a stand mixer, mix together the sugar and butter until combined. Add the vanilla, cornflour and flour and mix until combined. With the mixer on a slow speed add the milk, one tablespoon at a time, until combined.

3 Finally, add the chocolate chips and mix until evenly distributed; you should have one large ball of mixture in the middle of your bowl – you can add all the chocolate chips if you want, or leave some chocolate chips out of the mixture and roll the dough balls in the remaining chocolate chips before you bake. Alternatively, sprinkle them over the top of the cookies once baked.

4 Roll the mixture into ping pong-sized balls and put them on a baking tray, spaced apart to avoid them touching when they spread in the oven. Put the cookie dough balls in the fridge to cool for 30 minutes.

5 Meanwhile, preheat the oven to 180°C/Gas Mark 4.

Once the dough has chilled, bake in the oven for 5-10 minutes, or until slightly