20 to 22 servings
YouTube instructional video is at the bottom.
What you’ll need
All purpose or Cake flour
Sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Sour cream (Room temp)
Heavy Cream or whole milk (Room temp)
White baking chocolate (2 packs 8 ounces total)
Vanilla extract
Butter extract
Almond extract (Optional)
Confectioners’ sugar
Chocolate sandwich cookies (14 ounces in weight)
Tools you’ll need
Baker’s joy non-stick baking spray
Fat Daddio tube pan (15 cup capacity)
Preparation of ingredients
Cookies
Step 1- Separate the chocolate sandwich cookies and the filling from each cookie. Place the cookies into a medium-sized bowl and take the filling and place into a separate bowl.
Step 2- Take a potato masher and break cookies into small bite-sized pieces and set aside.
Step 3- Break 6 ounces in weight of the white baking chocolate and place into a medium-sized bowl. Heat in the microwave on high for 1 minute, stirring occasionally until white chocolate has melted.
Step 4- Add 2.2 ounces in weight of the chocolate cookie filling into a small bowl. Melt in microwave on high for 30 seconds or until filling has melted. This will go into the cake. Once done you should have an additional 2.2 ounces in weight of the chocolate filling that has not been melted. That will go into the frosting.
Dry ingredients (All purpose or cake flour mixture)
Step 5- Sift 2 1/2 cups all-purpose or cake flour, 2 teaspoons baking powder, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (White chocolate cream mixture)
Step 6- Add 1 cup heavy whipping cream or whole milk (Room temp), 1/4 or 1/3 cup sour cream (Room temp), 1/8 cup melted white baking chocolate, 1/8 cup melted chocolate sandwich cookie filling, 2 teaspoons vanilla extract, 1 teaspoon butter extract and 1/2 teaspoon almond extract into a separate medium-sized bowl. Stir all ingredients together with whisk until combined and set aside.
Cake batter
Step 7- Add 2 sticks unsalted butter (Softened and at Room temp) and 2 1/4 cups sugar into stand mixer bowl. Mix on high speed for 5 to 6 minutes. Scrape down sides of bowl.
Step 8- Add 4 large eggs (Room temp) into the batter one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 9- Add the All-purpose or cake flour mixture and the White chocolate cream mixture into the batter 3 separate times. Mix on a medium low speed each time for 15 to 20 seconds or until combined. Also scrape down sides of bowl each time as well.
Step 10- Add 1 1/4 cups (5.5 ounces in weight) crumbled chocolate cookie crumbs. Fold the cookie crumbs into the batter with a spatula. You don’t need to use a mixer for this step.
Baking the cake
Spray tube pan with Baker’s joy non-stick baking spray.
Preheat oven to 325 degrees.
Step 11- Add prepared cookies and cream cake batter into tube pan. Spread batter around with the back of a spoon, shake tube pan, and tap the pan at the bottom to make the batter more even.
Step 12- Place into a preheated 325-degree oven one rack above the bottom rack and let bake for 1 hour and 10 minutes. Once the baking time has ended, remove cake from oven. Toothpick inserted should come out clean. Let the cake cool for 3 to 5 hours before removing cake from pan. If you notice the top portion of the cake is crumbly, that is normal.
Cookies n cream frosting
Step 13- Add 2 sticks unsalted butter (Softened and at Room temp), 2.2 ounces in weight of the chocolate sandwich cookie filling (Make sure it’s in it’s solid form), 1/8 cup melted white baking chocolate, 1 teaspoon vanilla extract, 1/2 teaspoon butter extract, 1/4 or 1/8 teaspoon almond extract, 2 cups confectioners’ sugar, and 1/8 teaspoon salt into a medium-sized bowl. Stir with a wooden spoon until frosting starts to come together. From there mix with a hand mixer on high speed for 1 minute. Add 2/3 cup crumbled chocolate cookies. Fold the cookie crumbs into the batter with a spatula until combined.
Decorating the cake
Step 14- Spread cookies and cream frosting along the top, sides and middle of the cake. Once done, glide an offset spatula along the top, middle and sides of the cake to smooth out the surface of the cake. Wait 10 to 15 minutes and afterwards the cake is ready to be served.
YouTube instructional video
