Easter Cookie Cake
Easter cookie cake uses leftover easter candy to make a delightful and festive dessert that combines the flavors of cookies and the colorful sweetness of Easter candies. This recipe is perfect for your leftover Easter candy.
Equipment
- 9-inch round cake spring form pan
- stand mixer with paddle attachment
Ingredients
Cookie Cake
- 1 ¾ cups 1¾ cups all-purpose flour 210 grams
- ¾ teaspoon baking soda
- ½ teaspoon teaspoon salt
- ½ cup unsalted butter softened 113 grams, 1 stick
- ¾ cup light brown sugar 165 grams
- ¼ cup granulated sugar 50 grams
- 1 large egg
- 2½ teaspoon teaspoons vanilla extract
- 2 cups easter candy
Dark Chocolate Butter Ganache
- 100 grams butter
- 200 grams dark chocolate chips
Instructions
Cookie Cake
- Preheat the oven to 350F. Butter or spray a 9-inch round springform pan with baking spray.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a bowl of a stand mixer using the paddle attachment, beat butter until smooth. Add sugars and beat on medium speed until smooth and well combined, about 2 minutes.
- Add the egg and vanilla. Beat until well combined, scraping down the sides of the bowl as needed. While mixing on low speed, add the flour and beat just until combined. Add in candy and mix.
- Press the cookie dough into an even layer in the prepared cake pan.
- Bake for 20 to 25 minutes or until the cookie is lightly browned and appears dry on the surface. Let cool completely in the pan on a wire rack.
- If topping the cake with chocolate bunnies, remove cake 3 minutes before it is done and place bunnies. Continue cooking until cake is done.
Ganache
- While the cake is in the oven, making ganache.
- In a microwaveable safe bowl, combine dark chocolate baking chips and butter.
- Microwave in 30 second intervals until fluid.
- Let ganache set up until cake is completely cooled, about 2-3 hours.
- Place ganache in piping bag and pipe a border around the cake.
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