This moist chocolate cake is layered with creamy chocolate chip cookie dough buttercream and topped with bites of edible cookie dough—perfect for serious dessert lovers.
Equipment
- Bowls
- Spatula
- Whisk
- 9” cake pans (2)
- Standing Mixer
- Measuring Spoons
- Measuring Cups
- Baking Sheet
- Parchment Paper
- Offset spatula
- Fine Mesh Sieve
Ingredients
CHOCOLATE CAKE
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour sifted
- ¾ cup cocoa powder sifted
- 1 ½ tsp baking powder sifted
- 1 ½ tsp baking soda sifted
- 1 tsp salt
- 2 large eggs
- 1 cup half-and-half
- ½ cup canola oil
- 1 tbsp pure vanilla extract
- 1 cup water boiling
EDIBLE COOKIE DOUGH, optional
- ¾ cup all-purpose flour
- 5 tbsp unsalted butter softened
- 3 tbsp brown sugar
- 2 tsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 tbsp mini chocolate chips
COOKIE DOUGH FROSTING
- 2 cups unsalted butter room temperature
- 1 cup light brown sugar packed
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
- 2 tsp salt
- 2 cups heat-treated all-purpose flour
- 1 cup mini chocolate chips divided
- 1-2 tbsp milk if needed
Instructions
CAKE
- Preheat the oven to 350°F, grease your 9-inch cake tins, and line them with parchment paper along the bottom
- In a large bowl, sift together your sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk together. Add the eggs, half-and-half, oil, and vanilla, and whisk for 2 minutes. Carefully, pour in the boiling water, stir with a spatula to gently incorporate, and then mix on low briefly until fully combined.
- Split the batter evenly between each cake tin.
- Bake 20 – 25 minutes, until a toothpick comes out clean. Let cool in the pans for 15 minutes, and then dump onto a wire rack to cool completely
EDIBLE COOKIE DOUGH
- Pour your flour into a bowl and microwave for 45 seconds. Set aside to cool for 5 minutes
- In a separate bowl, cream together your butter and both sugars. Stir in the vanilla and salt
- Sift your flour into your mixture - it will get a little clumpy from the heat treatment - and stir until combined. Fold in your chocolate chips
- Roll your cookie dough into ½ tsp-sized balls, place on a plate, and pop in the fridge for 15 minutes to firm up or until you’re ready to assemble your cake
FROSTING
- Spread flour on a baking sheet lined with parchment paper and bake at 350°F for 5 minutes. Remove and let it cool completely
- In a large mixing bowl, add your butter and brown sugar, mixing together for 2 minutes until light and fluffy
- Add in the vanilla and salt, mixing until combined
- Sift in your powdered sugar and cooled flour. Mix until fully incorporated
- If needed, add in a tablespoon of milk at a time to loosen your frosting
- Fold in half of your chocolate chips until combined, then set your frosting aside at room temperature until your cakes are cooled for assembly
ASSEMBLY
- Place one cake on a cake plate, top with a fourth of your cookie dough frosting, and spread into an even layer. Sprinkle with a ¼ cup of your remaining mini chocolate chips
- Dollop our remaining frosting onto the top of the cake with an offset spatula, smooth it into a thin layer on the top, and work it down the sides of your cake. With the edge of your spatula, slowly spin your cake to make an even, thin coat of frosting along the sides
- Sprinkle the top rim of your cake with your remaining mini chocolate chips, place a pile of your edible cookie dough in the center, and dot the remaining cookie dough around the sides of your cake
- Slice and enjoy!
