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Eloise Head (@fitwaffle), a former British personal trainer, has become one of the most popular bakers on Instagram and TikTok, with more than six million followers combined! She's known for her simple, but decadent desserts. Here, she shares her three-ingredient cookies and cream cake from her debut cookbook, Baking It Easy.
"This cake is one of my most popular recipes. Perfectly moist and chocolatey, it's absolutely delicious! You don't need any eggs or flour, and you don't even need an oven because this cake can be baked in the microwave in seven minutes. You don't need to add a topping, but if you would like to decorate it, I would recommend a chocolate ganache (see below), which would work perfectly for a birthday cake." —Eloise
Spray a 7-inch microwave-safe silicone cake mold with cooking oil and line the bottom with a circle of parchment paper.
Separate the sandwich cookies and scrape the cream filling into a bowl, then set aside. Put the separated cookies into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a large mixing bowl, reserving about 1 tablespoon of the crumbs for topping, if decorating the cake.
Add the baking powder to the large bowl of crumbs and mix together with a balloon whisk. Pour in the milk, then add the cookie cream filling to the bowl and mix together until smooth.
Pour into the prepared mold and microwave on high for 6 to 7 minutes until a toothpick inserted into the middle comes out clean. (If you prefer, you can bake the cake in an oven preheated to 350°F for 15 minutes.) Leave to cool in the mold, then invert the cake onto a cooling rack and peel off the lining paper.
The cake can be topped with the ganache below and/or reserved cookie crumbs or cut into slices and served as is. Enjoy!
To make the ganache (if using), heat the cream in a glass jug or microwave-safe bowl in the microwave for about 1 minute until hot, but not boiling or bubbling. (It may need longer, depending on your microwave.)
Put the chocolate into a medium heatproof bowl, then pour over the hot cream and gently stir until smooth and combined. Pour over the cooled cake, letting it drip over the edges, then sprinkle with the reserved cookie crumbs, if decorating the cake.
Store in an airtight container in the refrigerator for up to 3 days.
Excerpted from Baking It Easy by Eloise Head. Copyright © 2022 by Eloise Head. Used with permission by Weldon Owen. All rights reserved.