Chocolate Cake with Edible Cookie Dough Filling

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Chocolate cake layered with edible cookie dough filling, topped with frosting
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Chocolate Cake with Edible Cookie Dough Filling

If you are a chocolate lover, then this Chocolate Cake with Edible Cookie Dough Filling is the ultimate dessert for you! This soft and moist chocolate cake is layered with delicious edible cookie dough that takes the cake to a whole new level. Every bite is a treat, making it perfect for celebrations or a cozy night in.

Why Make This Recipe

This recipe combines two favorite desserts: chocolate cake and cookie dough! It’s simpler than you might think and is sure to impress your friends and family. Whether it’s a birthday, holiday, or any special occasion, this cake is a true crowd-pleaser. Plus, the edible cookie dough filling makes it feel extra indulgent. It’s a great way to show off your baking skills while satisfying everyone’s sweet tooth.

How to Make Chocolate Cake with Edible Cookie Dough Filling

Ingredients:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) boiling water
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour (heat-treated)
  • 1/2 tsp salt
  • 1/2 cup (90g) mini chocolate chips
  • 2-3 tbsp milk (or more for desired consistency)
  • 1 cup (240ml) heavy cream (optional for ganache)
  • 8 oz (225g) semi-sweet or dark chocolate, chopped (optional for ganache)

Directions:

  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. In a bowl, mix the all-purpose flour, baking powder, baking soda, cocoa powder, and granulated sugar.
  3. Add the eggs, vanilla extract, buttermilk, and vegetable oil. Mix until smooth.
  4. Gradually stir in boiling water until the batter is thin.
  5. Divide the batter into the prepared pans and bake for 30-35 minutes or until done.
  6. Cool the cakes for 10 minutes in the pans, then transfer them to a rack to cool completely.
  7. For the cookie dough filling, cream together the unsalted butter, brown sugar, and granulated sugar until fluffy.
  8. Add vanilla and mix in the heat-treated flour and salt until smooth, folding in the mini chocolate chips.
  9. Adjust the consistency with milk if needed.
  10. For ganache, heat the heavy cream until simmering, then remove from heat and stir in the chopped chocolate until melted.
  11. To assemble, layer one cake with the cookie dough filling, then top with the second cake. Pour ganache over if using.
  12. Let set, slice, and serve.

How to Serve Chocolate Cake with Edible Cookie Dough Filling

This cake can be served warm or at room temperature. You can slice it into generous pieces and serve it as is or with a scoop of vanilla ice cream on the side. A drizzle of ganache on top adds an extra touch of chocolatey goodness!

How to Store Chocolate Cake with Edible Cookie Dough Filling

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving.

Tips to Make Chocolate Cake with Edible Cookie Dough Filling

  • Make sure to use heat-treated flour for the cookie dough to avoid any food safety issues.
  • Use quality cocoa powder and chocolate for the best flavor.
  • Don’t skip letting the cakes cool completely before assembling; it helps prevent the cookie dough from melting.

Variation

You can add nuts like walnuts or pecans to the cookie dough filling for a crunchy texture. Alternatively, you can try adding peanut butter to the cookie dough for a different flavor twist!

FAQs

1. Can I use all-purpose flour for the cookie dough?
Yes, but it’s best to heat-treat the flour first to make it safe to eat raw.

2. What can I substitute for buttermilk?
You can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for a few minutes before using.

3. Is it necessary to use the ganache?
No, the ganache is optional. The cake tastes great with just the cookie dough filling as well.

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Chocolate Cake with Edible Cookie Dough Filling

  • Author: krmibk110
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A rich and moist chocolate cake layered with delicious edible cookie dough, perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) boiling water
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour (heat-treated)
  • 1/2 tsp salt
  • 1/2 cup (90g) mini chocolate chips
  • 2–3 tbsp milk (or more for desired consistency)
  • 1 cup (240ml) heavy cream (optional for ganache)
  • 8 oz (225g) semi-sweet or dark chocolate, chopped (optional for ganache)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. In a bowl, mix the all-purpose flour, baking powder, baking soda, cocoa powder, and granulated sugar.
  3. Add the eggs, vanilla extract, buttermilk, and vegetable oil. Mix until smooth.
  4. Gradually stir in boiling water until the batter is thin.
  5. Divide the batter into the prepared pans and bake for 30-35 minutes or until done.
  6. Cool the cakes for 10 minutes in the pans, then transfer them to a rack to cool completely.
  7. For the cookie dough filling, cream together the unsalted butter, brown sugar, and granulated sugar until fluffy.
  8. Add vanilla and mix in the heat-treated flour and salt until smooth, folding in the mini chocolate chips.
  9. Adjust the consistency with milk if needed.
  10. For ganache, heat heavy cream until simmering, then remove from heat and stir in chopped chocolate until melted.
  11. To assemble, layer one cake with the cookie dough filling, then top with the second cake. Pour ganache over if using.
  12. Let set, slice, and serve.

Notes

Serve warm or at room temperature. For extra indulgence, accompany with vanilla ice cream.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: chocolate cake, cookie dough, dessert, baking, celebration

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