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!
Equipment
- Stand mixer
Ingredients
- 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
Instructions
- 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.