Dark Chocolate Cookie Crust
My go-to dark chocolate cookie crust I use when I want to add a little bit of texture to my cake layers. I use this one for my chocolate chip cookie cake, but check out my other cakes to see how to alter this recipe to fit the flavors of your cake!
- 1 1/3 cups (160 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 1/3 cups (157.3 g) dark cocoa powder
- 1 teaspoon (6 g) salt
- 12 tablespoons (170 g) unsalted butter, melted
Preheat your oven to 300 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
Combine the flour, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
Add the butter and mix on low speed until the mixture starts to come together in small clusters.
Spread 8 ounces of the chocolate crumbs on the parchment in each the three 8-inch cake pans. Using the back of a spoon, push the crumbs together to form a crust. Bake for 6 to 8 minutes.
Let the crust cool a bit while you make the cake.