A warm, gooey, bakery-style cookie cake with a soft chewy crust and a rich chocolate ganache centre. Perfect for birthdays, celebrations, or anytime you crave a decadent treat.

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Ingredients

For the Cookie Dough

• Unsalted butter – 70 g

• Brown sugar – 60 g

• Caster sugar – 30 g

• Milk – 1.5–2 tbsp

• Vanilla extract – 1 tsp

• All-purpose flour – 120 g

• Cornflour – 5 g

• Baking soda – ¼ tsp

• Baking powder – a pinch

• Salt – a pinch

• Chopped chocolate – 50 g

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For the Chocolate Ganache

• Dark chocolate – 100 g

• Amul fresh cream – 100 g

How to Make Ganache

1. Heat the fresh cream until it just begins to simmer.

2. Pour the hot cream over chopped dark chocolate.

3. Let it rest for 1 minute, then mix until smooth and glossy.

4. Set aside to cool slightly.

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How to Make Cookie Cake

Step 1: Prepare the Cookie Dough

1. In a bowl, whisk together softened butter, brown sugar, and caster sugar until creamy.

2. Add vanilla extract and milk. Mix until well combined.

3. Sift in all-purpose flour, cornflour, baking soda, baking powder, and salt.

4. Mix gently until a soft cookie dough forms. Avoid overmixing.

5. Fold in the chopped chocolate.

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Step 2: Assemble the Cookie Cake

1. Grease a 6-inch cake tin.

2. Take slightly more than half of the dough and press it firmly into the base.

3. Build a small dough wall around the edges to create space for the filling.

4. Spoon or pipe the prepared chocolate ganache (or Nutella) into the cavity.

5. Cover the top with the remaining dough and seal the edges lightly.

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Step 3: Bake

1. Preheat your oven to 170°C.

2. Bake the cookie cake for 25–30 minutes or until the top turns light golden brown.

3. Allow it to cool for 10–15 minutes before unmoulding and slicing.

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Tip for Best Results:

Let the cookie cake cool slightly before cutting. This helps the ganache set just enough while still staying perfectly gooey.