Dark Chocolate Ganache Cookie Cake

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When Bahlsen North America reached out to ask if I’d help celebrate their 125th anniversary with a “Let the Good Times Roll” birthday cake contest I was all in.  I mean who doesn’t love cake?  Plus the only rules were I had to use Bahlsen’s signature rolled cookies (which I’ve had at least 100 times) and the recipe must be easy.  Enter my Dark Chocolate Ganache Cookie Cake.  A richer, than rich chocolate cake complete with mini chocolate chips, layers of Bahlsen cookies, butter cream frosting, and topped with a chocolate ganache frosting.  A recipe that is so, so very easy because you can choose to make it from scratch, or simply add ingredients to store bought cake mix and frosting (recipes and helpful baking tips for both below), plus the ganache topping makes it truly a showstopper.  And I promise you ganache is one of those things that looks impressive and extremely difficult to re-create but is beyond simple.  

Now, lets break out your aprons and let the good times roll!  Happy Birthday Bahlsen!  truly, MKR 

Dark Chocolate Ganache Cookie Cake - From Scratch
Yields 3
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Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Ingredients
  1. ...For the Cake
  2. 1 package of Bahlsen Dark Chocolate Waffeletten cookies
  3. 2 cups boiling water
  4. 1 cup unsweetened cocoa powder
  5. 1 cup mini chocolate chips
  6. 2 3/4 cups all-purpose flour
  7. 2 teaspoons baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1 cup butter, softened
  11. 2 1/4 cups white sugar
  12. 4 eggs
  13. 1 1/2 teaspoons vanilla extract
  14. ...For the Butter Cream Frosting
  15. 1 1/2 cup solid vegetable shortening
  16. 1 1/2 cup (3 sticks) unsalted butter softened
  17. 3 teaspoons clear vanilla extract
  18. 12 cups sifted confectioners' sugar (approximately 1 lb.)
  19. 6 tablespoons milk
  20. ...For the Ganache Topping
  21. 16 ounces high quality semisweet chocolate chips
  22. 1 cup heavy cream
Instructions
  1. ...For the Cake
  2. Preheat oven to 350 degrees.
  3. Grease 3 - 8 or 9 inch round cake pans.
  4. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
  5. Sift together flour, baking soda, baking powder and salt; set aside.
  6. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, stir in vanilla.
  7. Add the flour mixture with the cocoa mixture. Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
  8. Bake in preheated oven for 30 to 35 minutes.
  9. While cake bakes crumble your Bhalsen cookies and set aside.
  10. Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
  11. ...For the Butter Cream Frosting
  12. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  13. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  14. Gradually add milk; beat at medium speed until light and fluffy.
  15. ...For the Ganache Topping **begin making this once cake is chilling in the refrigerator**
  16. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  17. ...Build your Cake
  18. You can make the cake 2 or 3 layers, it's completely up to you.
  19. Level each cake using a cake leveler or large knife. Simply place your hand on top of the cake and cut the top, rounded layer off to make it flat and thinner.
  20. Place your first layer on a cake plate and frost the top with a thin layer of buttercream, add a layer of cookie crumble. Continue with the second, and third layer if desired. Do not add cookie crumble to the top layer.
  21. Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
  22. Place in refrigerator to chill for 20-30 minutes.
  23. Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
  1. *The easiest way to grease a cake pan is by using a napkin.
  2. *Using an actual cake leveler is the easiest and most accurate way to even out your cakes, however if you do not have a cake leveler simply use a bread knife.
  3. *When frosting a cake you want to make sure your frosting is a light and fluffy as possible. Begin with all of the frosting on top and then slowly move the frosting over the top of the cake, and down the sides. Using an icing spatula continue to frost the sides of the cake.
  4. *For the messy, lined icing look as seen on my cake simply take a think icing spatula and run it all around the cake lightly to form parallel lines. A cake turntable makes this extremely easy.
  5. *Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
Waiting on Martha http://waitingonmartha.com/
Dark Chocolate Ganache Cookie Cake - From Boxed Mix
Write a review
Print
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Ingredients
  1. ...For the Cake
  2. 1 package of Bahlsen Dark Chocolate Waffeletten cookies
  3. 1 Dark Chocolate Cake Mix for a double layer cake, 2 Dark Chocolate Cake Mixes for a triple layer cake and all of the suggested ingredients on the box (eggs, oil, and water)
  4. 1 cup mini chocolate chips
  5. 3-4 jars of Butter Cream Frosting
  6. ...For the Ganache Topping
  7. 16 ounces high quality semisweet chocolate chips
  8. 1 cup heavy cream
Instructions
  1. ...For the Cake
  2. Preheat oven to 350 degrees.
  3. Grease 3 - 8 or 9 inch round cake pans.
  4. Follow cake mix directions to make batter
  5. Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
  6. Bake in preheated oven for 30 to 35 minutes.
  7. While cake bakes crumble your Bhalsen cookies and set aside.
  8. Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
  9. For the Ganache Topping **begin making this once your cake is chilling in the refrigerator**
  10. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  11. ...Build your Cake
  12. You can make the cake 2 or 3 layers, it's completely up to you.
  13. Level each cake using a cake leveler or large knife. Simply place your hand on top of the cake and cut the top, rounded layer off to make it flat and thinner.
  14. Place your first layer on a cake plate and frost the top with a thin layer of buttercream, add a layer of cookie crumble. Continue with the second, and third layer if desired. Do not add cookie crumble to the top layer.
  15. Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
  16. Place in refrigerator to chill for 20-30 minutes.
  17. Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
  1. *The easiest way to grease a cake pan is by using a napkin.
  2. *Using an actual cake leveler is the easiest and most accurate way to even out your cakes, however if you do not have a cake leveler simply use a bread knife.
  3. *When frosting a cake you want to make sure your frosting is a light and fluffy as possible. Begin with all of the frosting on top and then slowly move the frosting over the top of the cake, and down the sides. Using an icing spatula continue to frost the sides of the cake.
  4. *For the messy, lined icing look as seen on my cake simply take a think icing spatula and run it all around the cake lightly to form parallel lines. A cake turntable makes this extremely easy.
  5. *Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
Waiting on Martha http://waitingonmartha.com/
**All images original to Waiting On Martha.  This post was sponsored by Bahlsen North America, a brand I love and order.  Recipe and opinions are 100% my own.

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  • Erin / 09.08.2014

    This look so unbelievably good, and thank you for the ganache recipe. I’ve been wanting to try it for awhile but have been intimidated however you make it sound so easy. xo Erin

  • Stacey / 09.08.2014

    These pictures are so pretty! xx Stacey

  • Of course, it really is so good and not terribly hard to make! xo

  • Thank you Stacey!

  • Rust / 09.17.2014

    I took one look at that cake when you first posted it and knew you would win …and you did! Congratulations!!! You deserve it …the cake is phenomenal!

  • Congratulations! What an amazing grand prize–makes me think of Audrey Hepburn in Sabrina… Try to get the class in France ­čśë

    I’m going to have to try this recipe very soon. Thanks for sharing!

    Best,

    Grace
    deadlinesanddishes.blogspot.com

  • Unfortunately its just for US locations, but regardless I’m beyond excited! xo

  • Thank you, thank you, thank you!

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