Say hello to my chocolate chip fault line cake, a 3 layered chocolate chip vanilla sponge cake, vanilla and light chocolate buttercream, with homemade cookies, chocolate chips, and buttercream swirls.
I recently made a Biscoff fault line cake and it went viral on social media.
Everyone loved it so much that I wanted to create another, but this time using chocolate chip cookies. It’s my dad’s birthday coming up and he loves cookies so what a great combination to make for him, cookies and cake. Can’t go wrong with that scrumptious combination!
I had an idea to create a three-tiered vanilla chocolate-chip cake, use homemade cookies in the fault-line and top the cake off with swirls of vanilla buttercream and even more mini chocolate chip cookies. Heavenly!
This recipe is in collaboration with an award-winning oven company DeDietrich. I use my Dedietrich oven all the time and it never fails to deliver. There’s so much to this oven apart from being beautiful to look at.
I baked the cookies first and then the cakes on the fan setting.
I have the platinum oven which is part of the fascination collection. The heat is distributed perfectly throughout baking resulting in an overall even bake. I can’t recommend this oven and company enough.
A bit about my oven! It has a large digital display, a soft close door, large capacity, and all these amazing functions:
-12 cooking functions
-Soft close door
-Rose gold turner
-6 shelf levels
-35 auto recipes
+ loads more!
If you would like to read up about Dedietrich and their oven collection you can here.
It was easier to make than I thought and it was lots of fun!
This cake tastes absolutely divine, and you don’t have to choose between cookies or cake for dessert…..you can just have both- haha!
Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk (I use unsweetened almond milk)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-100g of dairy-free chocolate chips
Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-1 teaspoon of vanilla extract
-1/2 tablespoon of cocoa powder
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
-40g of dairy-free chocolate (chopped into small chips)
-Dairy-free chocolate chips
-Edible gold paint
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Fold in the chocolate chips (optional).
Step 7- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 8- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 9- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.
Step 2- Divide the buttercream between two bowls.
Step 3- To one of the bowls, mix in 1/2 a tablespoon of cocoa powder to make the beige buttercream for the outside of the cake.
Step 4- Stack and fill the cake with the plain white buttercream.
Step 5- Crumb coat the whole cake with buttercream and pop into the fridge to set.
This will take around 1 hour.
How to create the fault line with buttercream
Step 1- Add a thick layer of buttercream to the outside center of the cake.
Step 2- Press vegan cookies into the soft buttercream. Alternating them so that they fit next to each other perfectly.
Step 3- Add a thick layer of buttercream to the top and bottom of the cake, leaving the cookies exposed, and using a cake scraper or large spatula, smooth out the buttercream.
You want the buttercream to be thick so you don’t scrape off the cookies.
Check out this amazing tutorial I found on Youtube!
Step 4- Paint the edges of the buttercream (the fault line) with edible gold (optional).
To decorate, I added leftover buttercream into a piping bag fitted with a medium open star tip nozzle and piped some swirls around the top of the cake. Then I added some mini cookies and sprinkled over chocolate chips.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
Shop the whole ‘DeDietrich’ range here.
This is a paid collaboration with DeDietrich.
A huge thank you to DeDietrich for collabing on this recipe with me!
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