Don’t bake whilst under the influence of alcohol. I learned this the hard way: when I had to start baking a second birthday cake (for my mum), starting at 10 pm at night, after the first turned out too dry. Still, I found the silver lining to my baking debacle. Leftover chocolate cake cookies!
I was Googling around, trying to find things other than cake pops to make with my leftover chocolate cake, and I came across this post: 15 Incredible Uses for Leftover Cake.
Out of the 15 different uses for my leftover cake, the cookies idea took my fancy because it looked so simple. Aside from muffins, cookies are one of the easier bakes to take on. And cake, in a cookie form? Yes please! I also liked that making cookies didn’t require me to have any icing on hand – I obviously didn’t make any the failed cake.
Dry cake = good
If your leftover cake is dry, that’s actually better for this recipe. I’ve tried this with leftover cake that wasn’t dry and don’t panic: you just need to add more flour, so don’t worry if your cake crumbs are still a little on the moist side.
Two happy endings
How often do stories have two happy endings? Normally books and movies tie everything together and this time, so did my baking! I got stacks of chocolate cake cookies, my second chocolate cake came out absolutely fine and went down very well with my family the next day. Plus, I still had enough leftover cake to make some chocolate-covered cake pops.
Watch the video of how to make leftover chocolate cake cookies:
Leftover cake cookies
Luci Rebecca, Made by Luci
- Prep: 5 minutes
- Cook: 50 minutes
- Total: 34 minutes
- Serves 13
- Calories 205
- 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)
- 330g leftover chocolate cake, no frosting (~3 cups, packed)
- 80g dark brown sugar (~1/2 cup)
- 110-130g plain flour (~1-1 1/4 cups)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 120ml chocolate milk (1/2 cup, I used Oatly)
- 55g vegetable fat (~1/4 cup, melted)
- 55g vegetable margarine (~1/4 cup, melted)
- 1/2 tsp vanilla extract
- 45g peanuts (1/2 cup, optional)
- First of all, prepare your flax egg. Mix the ground flaxseed with the 6 tablespoons of water in a small dish and set aside to thicken.
- Put the leftover cake in a large bowl and use a fork to break it into crumbs.
- Add the sugar, flour, baking powder and salt to the breadcrumbs, mix together.
- Make a well in the centre, add the prepared flax egg and the remaining ingredients. Stir until well combined and a thick, smooth, shiny dough has formed.
- Place the mixture in the fridge for 30 minutes to firm up.
- Meanwhile, preheat the oven to 190°C and line a baking sheet.
- After about 30 minutes, remove the cookie dough from the fridge.
- Divide into about 12-13 portions. Roll each into a ball and flatten a little in your palms until it's about 2-3cm thick - they will melt a little in the oven, but not a lot so generally the shape you make is the shape you'll get!
- Bake for 20-25 minutes, in the centre of the oven. Once done, remove to a wire rack to cool completely.
Nutritional information is very approximate here! Based on about 1/2 container of chocolate cake box mix.