Choc-chip-off-your-shoulder Cake

Choc-Chip Cookie Cake 

Growing up there was only one sure fire cure for everything that ails you. 

The choc-chip biscuit. 

Witness the miracle wonder cure in action for yourselves:  

"Step right up ladies and gentlemen, step right up. Is life turning your smile upside down? Is your mouth puckered into a permanent grimace, with brow creases so deep that it puts the Grand Canyon to shame?
 

Well folks, today is the day that you have been waiting for. I present to you the marvelous, the miraculous mood mending medicine that is guaranteed to have your blues turning into rose colored hues. Introducing the choc-chip-off-your-shoulder biscuit. Step right up ladies and gentlemen, don't be shy. 

Hard day at school? 
Take 2 generous doses until the soft chocolate centers negate the ill effects of your hard day.

Exam stress? 
Take 1 every four hours until the deadline dies.

Bad baking experiment? 
Open the lid and pour the entire jar into your mouth and await bliss.

No more cookies? 
Mix together active ingredients and consume raw.

Ladies and gentleman, there is no chip too large and no burden to heavy that the cookie can't bear. The ancient blend of brown sugar, butter, vanilla essence and chocolate chip buttons are carefully brewed with ample quantities of good intentions and baked beneath golden rays of sunshine. Mark my words; the choc-chip off your shoulder biscuit will be the remedy to your melancholy melody; sure to change your tune and your outlook on life.

In the unlikely event that one batch does not fully cure your ailment, I give to you: the choc-chip off your shoulder cake. One of the 7 wonders of the baking world, this beauty has four tiers that reach up to the heavens. Each level of biscuit crunch is sandwiched together with layers of Nutella cream cheese filling. Behold the gravity defying, Amazonian cookie cake that will tower over your woes turning them into wows".

So there you have it: the super-sized miracle choc-chip biscuit turned into a celebration cake. Don't believe the hype? Well, get into the kitchen and whip one up today, as this baking wonder has to be eaten to be believed. 

Choc-chip Cookie: (Yields 4 giant cookies)

450g softened butter

1 1/2 cups caster sugar

1 1/2 cups packed brown sugar

2 tsp vanilla essence 

4 eggs   

4 cups sifted plain flour

2 tsp bicarbonate soda

Pinch salt

1 cup dark chocolate melts

1 cup milk chocolate melts

1 cup mini M&M's

Preheat the oven to 190 degrees Celsius. Line 2 round 19cm spring-form baking tins with baking paper. 

Beat the butter, sugars and vanilla essence until light and fluffy. Add the eggs one at a time beating well between each addition. Gradually add the flour, salt and bicarbonate soda. This point about gradually adding the dry ingredients is very important to adhere to as the batter quantity is enormous (after all, it is not one of the 7 wonders of the baking world for no reason). I don't know about you but I don't have an industrial mixer in my home, I have my trusty Kenwood that was been passed down to me and such outranks me in seniority. Age has not worn this beauty down, and it is always up for any task I throw at it, and in turn I show it great respect. To throw 4 cups of flour straight in and expect it to be able to mix through it would be tantamount to negligence and may result in you having to replace your mixer. Instead whisper sweet nothings to your loyal and hardworking mixer and GRADUALLY add the dry ingredients. Once the dry ingredients are well combined fold through the 3 cups of chocolate.

Using slightly damp hands, gently press 1/4 of the batter mixture into the first spring-form tin (it should be about 2cm in depth). Repeat this process into the second spring-form tin and then put both tins into the oven for 25 minutes, or until the biscuits have a light golden brown appearance. Allow the biscuits to rest in the tins for 5 minutes before running a knife around the edges and releasing the tin. Place onto a cooling rack. Repeat the process in order to make 2 more giant biscuits.

Note: You may have a little bit of batter left over and with this you have several options at your disposal; make a large cookie, make a few small cookies or eat the batter raw with a dollop of ice-cream (no one will judge you if you choose the latter option!) While the biscuits are cooling, move onto making the Nutella Cheesecake Filling.
  
Nutella Cream Cheese Filling:

1/3 cup icing sugar
150g softened butter
150g softened Nutella
100g light Cream Cheese      

Beat the sugar, softened butter and cream cheese until light and fluffy. Place the Nutella in the microwave for 5-10 seconds in order to slightly soften it, then add to the mixer, beating until well incorporated.

Assembling the cake:

Place a little bit of the Nutella Cream Cheese onto the serving platter, then secure one of the biscuits in order to stabilize the base of your cake. Spread a generous amount of filling on top of the biscuit and then place a second biscuit on top of the first. Continue layering the filling and biscuits until 4 biscuits high. Then stand back, with a glass of milk and admire one of the greatest wonders of the baking world before using a serrated knife to cut yourself a massive slice of happiness.