Chocolate chip cookie fault line cake | Ft DeDietrich

Vegan.

Say hello to my chocolate chip fault line cake, a 3 layered chocolate chip vanilla sponge cake, vanilla and light chocolate buttercream, with homemade cookies, chocolate chips, and buttercream swirls.

I recently made a Biscoff fault line cake and it went viral on social media.

Everyone loved it so much that I wanted to create another, but this time using chocolate chip cookies. It’s my dad’s birthday coming up and he loves cookies so what a great combination to make for him, cookies and cake. Can’t go wrong with that scrumptious combination!

I had an idea to create a three-tiered vanilla chocolate-chip cake, use homemade cookies in the fault-line and top the cake off with swirls of vanilla buttercream and even more mini chocolate chip cookies. Heavenly!

This recipe is in collaboration with an award-winning oven company DeDietrich. I use my Dedietrich oven all the time and it never fails to deliver. There’s so much to this oven apart from being beautiful to look at.

I baked the cookies first and then the cakes on the fan setting.

I have the platinum oven which is part of the fascination collection. The heat is distributed perfectly throughout baking resulting in an overall even bake. I can’t recommend this oven and company enough.

A bit about my oven! It has a large digital display, a soft close door, large capacity, and all these amazing functions:

-Defrost function

-Drying function

-12 cooking functions

-Soft close door

-DX1 display

-Rose gold turner

-6 shelf levels

-35 auto recipes

+ loads more!

If you would like to read up about Dedietrich and their oven collection you can here.

Perfect for any baker!!!

It was easier to make than I thought and it was lots of fun!

This cake tastes absolutely divine, and you don’t have to choose between cookies or cake for dessert…..you can just have both- haha!

Preparation- 10 minutes

Baking time- 28-30 minutes

Serves- Approximately 10-12

Level- Medium

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Ingredients for the cake

-480ml of dairy-free milk (I use unsweetened almond milk)

-2 teaspoons of apple cider vinegar

-420g of self-raising flour

-470g of golden caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of coconut oil (melted)

-100g of dairy-free chocolate chips

Ingredients for the buttercream

-210g of dairy-free butter

-600g of icing sugar

-1 teaspoon of vanilla extract

-1/2 tablespoon of cocoa powder

-1/2 teaspoon of dairy-free milk (I use unsweetened almond)

-40g of dairy-free chocolate (chopped into small chips)

–Vegan cookies

-Dairy-free chocolate chips

-Edible gold paint

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To make the cakes

Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Fold in the chocolate chips (optional).

Step 7- Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 8- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cakes on a cooling rack and allow to cool fully.

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.

Step 2- Divide the buttercream between two bowls.

Step 3- To one of the bowls, mix in 1/2 a tablespoon of cocoa powder to make the beige buttercream for the outside of the cake.

Step 4- Stack and fill the cake with the plain white buttercream.

Step 5- Crumb coat the whole cake with buttercream and pop into the fridge to set.

This will take around 1 hour.

How to create the fault line with buttercream

Step 1- Add a thick layer of buttercream to the outside center of the cake.

Step 2- Press vegan cookies into the soft buttercream. Alternating them so that they fit next to each other perfectly.

Step 3- Add a thick layer of buttercream to the top and bottom of the cake, leaving the cookies exposed, and using a cake scraper or large spatula, smooth out the buttercream.

You want the buttercream to be thick so you don’t scrape off the cookies.

Check out this amazing tutorial I found on Youtube!

Step 4- Paint the edges of the buttercream (the fault line) with edible gold (optional).

To decorate, I added leftover buttercream into a piping bag fitted with a medium open star tip nozzle and piped some swirls around the top of the cake. Then I added some mini cookies and sprinkled over chocolate chips.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.

Best eaten within a few days!

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