Baking has got a lot yummier with the launch of Whittard of Chelsea new Cookies And Cream Hot Chocolate. I used this all American Flavour to turn British drink into the best bake.

The hot chocolate has the perfect sweet flavours to make a delicious Cookies & Cream Cake. I love cookies & cream and hot chocolate so to team the two together gets my vote!

Heres the recipe for you to bake –

1 – Mix together the butter and both sugars until lighter in colour. Make sure you’ve softened the butter before doing this.

2 – Add in all the other ingredients into the mixer. This is the flour, yummy hot chocolate powder, eggs and oil.

3 – Mix all of this until combined. Now put the batter evenly in 2 lined cake tins.

4 – Cook at 160 fan for 40 minutes or until a skewer comes out clean.

5 – Add a buttercream crumb coat to your cake and then a finally layer of plain buttercream all over.

6 – Mix up some plain buttercream and a little black food colouring in a bowl until a marble effect has appeared.

7 – Put this buttercream in a piping bag and pipe around the cake. Make sure this piping is even in thickness.

8 – Put this in cake in the freezer for 15 minutes until just starting to set.

9 – Next, heat up a metal scraper in hot water and smooth out the marble buttercream. This may take a while but don’t worry. Just keep heating up the scraper and pressing it around the cake to smooth out.

10 – Lastly paint the edge of the marble with edible gold paint and splatter the cake. This bit is super fun.

Look at my Buttercream Class for help with decorating

How about using more Whittard flavours to make this pretty spring cake.