Triple Chocolate S'mores Cookie Cake

'Chocolate, chocolate and more chocolate with some marshmallow and cookie and then more chocolate' - that was the request from my eldest kid for her birthday cake. She loves her dark chocolate and only eats desserts that are chocolate base.

The cocoa cookie base studded with dark and white chocolate right out of the oven

I literally translated her request into this triple chocolate s'mores cookie cake - baked cocoa cookie base (Valrhona cocoa powder) embedded with 70% cocoa dark Belgian chocolate and milk chocolate chips, topped with flame torched marshmallow, drizzled with melted dark and milk chocolate and the colorful sprinkles added the birthday cheers.  

Happy birthday to my first born. Pa and I will continue to pray that you will remain in God and God will always be the one that you draw strength from as you journey these exciting, youthful years.

Triple Chocolate S'more Cookie Cake

(makes 2 x 6" cake or 1 x 9" cake)

Ingredients

240g unbleached organic all purpose flour

125g unsalted butter

114g brown sugar

1 1/2 Tbsp cocoa powder (Valrhona)

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp sea salt
1/2 tsp instant coffee powder

1 tsp vanilla extract

1 egg

90g dark chocolate (Callebaut 70% cocoa)

90g white chocolate (Callebaut milk chocolate)

Topping
11 - 12 pieces of large marshmallow
10g dark chocolate
10g white chocolate

1 tsp sprinkles

Steps to cookie cake:

• Butter and lined two 6" pans. Preheat oven to 150 degrees C (300F). 
• Sieve flour, cocoa powder, baking soda, baking powder, coffee powder and salt in a large bowl and set aside.
• Beat sugar and butter in mixing bowl until light and fluffy (3 min).
• Add egg and beat until incorporated (2 min). 
• Add flour mixture and mix till just combine. Mix in the dark and white chocolate until well distributed, but do not over mix.
• Divide the dough equally into the 2 pans and spread it out evenly using an offset spatula.
• Bake the cookie for 45 - 50 minutes. 
• Let cookie cool in pan for 15 minutes before turning it out onto a cooling rack.
• Then let cookie cool on the cooling rack for 1 hour before decorating or tightly wrapped in cling wrap and placed in the fridge until ready to decorate.
• Place marshmallow on top of the cookie, using a blow torch, slowly toast the top of the marshmallow. Be very careful as the marshmallow burn easily. A few of these became candles when I was toasting them.
• Drizzle dark and milk chocolate on top of the marshmallow and sprinkle the hundreds and thousands for some cheers. 

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