Shortbread Sandwich Cookie Cake

Indulge

Chocolate Lovers Delight

Chocolate ganache sounds fancy, but is actually very easy to make. Use it to top this decadent chocolate cookie cake that will satisfy any chocolate craving.

shortbread sandwich cookie cake recipe russell hobbs
russell hobbs shortbread sandwich cookie cake recipe
russell hobbs shortbread sandwich cookie cake recipe
  • PREP TIME: 30 MIN
  • COOK TIME: 40 MIN
  • TOTAL TIME: 1 HR 10 MIN
  • SERVES: 20

Directions

  1. Preheat oven to 350°F. Grease a 9”x13” cake pan.
  2. In a medium-size bowl, whisk together the flour, cocoa powder, baking soda and powder and salt. Set aside.
  3. In a large bowl, cream the butter. Add the sugar and beat until light and fluffy.
  4. Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla and continue to beat until completely incorporated and smooth.
  5. Add the coffee and milk and beat until incorporated.
  6. Stir in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth.
  7. Pour the cake batter into the prepared pan and top with the chocolate filled cookies.

Ingredients List

  • 2 ¼ cups all-purpose flour
  • 1 cup cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • ¼ cup Greek yogurt
  • 1 tsp. vanilla extract
  • ½ cup room temperature coffee
  • ½ cup milk
  • 2 (6 oz.) packages shortbread dark chocolate filled sandwich cookies
Coffee Ganache
  • 2 Tbsp. butter
  • ½ cup room temperature coffee
  • ½ cup heavy cream
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1 (10 oz.) bag dark chocolate chips
russell hobbs shortbread sandwich cookie cake recipe
russell hobbs shortbread sandwich cookie cake recipe
  1. Bake for 35-37 minutes or until a toothpick inserted into the center comes out clean and cake begins to pull away from the edges. Cool cake on a wire rack for 15-30 minutes.
  2. Meanwhile, for the ganache, in a medium saucepan heat the butter and cream over medium heat, until butter is melted. Stir in the coffee, vanilla and salt, but don’t bring to a boil.
  3. Place the chocolate chips in a large bowl and pour the hot cream over the top. Stir until chocolate chips are completely melted. Let sit to thicken for 5 minutes.
  4. Pour the ganache over the cooled cake and smooth with a knife.
  5. Slice into 20 pieces and serve with vanilla ice cream if desired.