Cookie dough log cake recipe

Line a 9 × 13-inch (23 × 33 cm) pan with parchment paper, with the ends overlapping the sides of the pan.

Spread the cookie dough evenly in the pan. It will be a thin layer, so it may take a little finessing to get it into all four corners. I used my hands and a spare sheet of parchment paper, which I found was much easier than a spatula, but use whatever is works for you. Once done, place it in the freezer for at least 30 minutes or until the dough has hardened.

In a medium microwave-safe bowl, place the chocolate chips and heavy cream. Heat for 30 seconds on high and then stir until a smooth ganache forms. If not all of the chocolate chips melted, heat in 15-second intervals until completely melted.

Take the pan out of the freezer, scoop the ganache onto the dough, and spread it out evenly. I used an offset spatula, and it worked great. Once done, place it back into the freezer for another 30 minutes or until the ganache has set and hardened.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the butter until it becomes very pale.

Add the confectioners’ sugar a little at a time and mix on low until it’s fully incorporated. Once the sugar is fully incorporated, begin to whip the frosting. It will grow in volume and become very light in color and texture. Whip for about 1 minute on high.

Add the vanilla and salt and whip until combined.

Take the pan out of the freezer and spread the frosting evenly over the ganache layer. Now that all of the layers are made, allow the pan to sit at room temperature so it can begin to thaw. The dough will need to be warmer so that it’s pliable enough to roll into a log. Depending on the dough you used and how cold your freezer it, the thawing time may vary. It took mine about 45 minutes. You want it to still be somewhat cold, or else it will be too soft to roll cleanly. You’ll know the dough is ready to roll when it will begin to roll on its own when you pick up one end of the parchment paper.

Lift one end of the parchment paper up and out of the pan slightly. Pull it toward the other end of the pan. The dough should begin to roll over on itself. Gently continue pulling the parchment paper over the beginning of the log and toward the other end of the pan. Use the parchment paper to your advantage. It really makes it much easier to roll the log instead of trying to do it with just your hands. Smooth out and shape the log as you go, again using the parchment paper.

When you have completed your roll and you have a log , place it back into the freezer and allow it to harden, at least another 30 minutes.

Meanwhile, get another pan (make sure it has sides and is big enough to fit the log) and cover the bottom in an even layer of rainbow sprinkles.

When the log has hardened, remove it from the freezer and get ready to paint it in chocolate syrup. And yes, I really do mean paint! Using a large pastry brush, paint the chocolate syrup over the outside of the log. It doesn’t need to be a thick layer. In fact, it really should just be a thin layer. The point of the sauce isn’t for its flavor, but rather to use it as “glue” for the sprinkles to stick to.

After you’ve painted the log with the sauce, take it by the ends and place it into the sprinkles. Carefully roll the log in the sprinkles. Use your hands to add more sprinkles to empty spaces and then pat them down so that you get full coverage.

The log is easiest to cut when it’s cold. If it’s too warm, cutting it will just squish the log down. It’s best eaten closer to room temperature. Eat it immediately or cover tightly and store for up to 1 month in the refrigerator or 3 months in the freezer.