Vegan Mocha Frappé Cookie Cake

Piled high with a whipped coffee bean buttercream, this cookie cake has all the flavors of your favorite coffeehouse drink, but actually something you can sink your teeth into. Yesssss please!

I started baking only a couple years ago at the start of the pandemic, just like a lot of us, but now my family expects me to bake something special for every occasion. Luckily, I can open one of my own cookie kits and be done with it in about 15 minutes. hehe! They'll never know!

That's exactly what I did for Father's Day this year. I did want to make it a little more festive, so decided to take my Dad's love for iced coffee drinks and create a layered cookie cake. Piled that thing high with whipped butter cream and chocolate ganache of course!

Since I work a week ahead, this baby is in the freezer awaiting the weekend. ;) Happy Baking!

Ingredients

Makes 1 Cookie Cake

Cookie Base
1- Chocolypse! Loco Choco Churro Cookie Kit (V)
3 TABLESPOONS- Hot Coffee

Coffee Bean Buttercream

1/2 Cup (4 oz)- Vegan Butter
1/2 Cup - Powdered Sugar
1 Teaspoon- Ground Coffee

Chocolate Ganache

4 OZ- Vegan Chocolate of choice (I find semi-sweet works well as a topping)
1/4 Cup- Boiling Filtered Water

Instructions

1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging and find the one labeled Almond Butter Mix. Spoon out contents of pouch into a medium size mixing bowl.
2. Add 3 tablespoons of hot coffee and whisk until slightly thickened. About 30 seconds. 
3. Stir in Flour Mix with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
4. Press dough into two 4-inch non-stick cake pans until you have an even layer. Place on the oven's center rack and bake for 14-15 minutes or until edges have hardened, but the top is still soft.
5. While cookie base is cooling, put together the buttercream and ganache topping.
6. Buttercream: place softened butter in a mixing bowl and with paddle attachment, beat until smooth and shiny (about 5 minutes). Sift in the powdered sugar, coffee granules and beat for another 5 minutes until fluffy. Place in a piping bag or plastic bag with a small hole cut out the corner.
7. Ganache: Chop the chocolate and place in a heat-proof bowl. Cover with boiling water and let sit for a couple minutes, covered. Whisk until smooth.
8. Assemble the cake: Place one cookie layer on parchment paper, pipe buttercream around the edges and center. Place the second cookie layer on top and pipe the buttercream like a traditional whipped cream swirl. 
9. Drizzle with chocolate ganache, chopped chocolate, and garnish with a straw of choice. I chose a cinnamon stick for mine, but can use a chocolate straw too.