8-layer cookie cake recipe | Australian Women’s Weekly Food
This 8-layer choc-hazelnut biscuit cake is a guaranteed crowd-pleaser. The decadent cookie layers are spread with a lush coffee cream filling, before being crowned with a luxurious chocolate ganache and sprinkle of roasted hazelnuts and cacao nibs.
Test Kitchen tips
To cut, use a fine serrated knife or a thin-bladed one. Move the knife in a sawing motion without applying too much downward pressure, otherwise the filling will ooze out. Once cut, you can separate the slice into two servings of four layers.
An off-set or cranked spatula or palette knife will make it easier to spread the ganache and coffee cream.