Chocolate Chip Hazelnut Cookie Dough Lava Cake
If you love cookies and cakes, you are in for a treat! The Chocolate Chip Hazelnut Cookie Dough Lava Cake combines the rich flavors of chocolate chip cookies and decadent brownies into one amazing dessert. With a gooey, lava-like center and crunchy hazelnuts on top, this cake is sure to impress at any gathering or simply satisfy your sweet tooth!
Why Make This Recipe
This dessert is not only delicious but also fun to make. The combination of brownie and cookie dough is a delightful surprise in every bite. Plus, the added hazelnuts provide a lovely crunch. It’s perfect for celebrating special occasions, sharing with friends, or indulging yourself. Once you try it, you may never want regular cake again!
How to Make Chocolate Chip Hazelnut Cookie Dough Lava Cake
Ingredients
- 2 boxes fudge brownie mix plus ingredients called for on the packages
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup heavy cream or milk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips (for ganache)
- 1/4 cup heavy cream (for ganache)
- 1/4 cup hazelnut spread
- 1 cup chopped toasted hazelnuts
Directions
Prepare Brownies: Preheat the oven to 350F. Grease two 9-inch springform pans and line with parchment paper. Prepare the brownie mix according to the package instructions, divide the batter between the pans, and bake for 30 to 35 minutes. Allow to cool completely.
Make Cookie Dough: In a large bowl, beat the butter, brown sugar, sugar, heavy cream, and vanilla until smooth. Mix in the flour and salt, and then fold in the chocolate chips.
Assemble Cake: Place one brownie layer upside down on a serving plate. Spread the cookie dough evenly on top, then cover with the second brownie layer.
Add Hazelnut Ganache: In a microwave-safe bowl, combine chocolate chips, heavy cream, and hazelnut spread. Microwave for 30 seconds, then stir until smooth. Pour the ganache over the cake, allowing it to drip down the sides. Sprinkle with chopped hazelnuts.
Chill and Serve: Store the cake covered in the fridge for up to 3 days or at room temperature for about a day. Slice it up and enjoy this delicious creation!
How to Serve Chocolate Chip Hazelnut Cookie Dough Lava Cake
Serve this cake slightly warm or at room temperature. You can add a scoop of vanilla ice cream or whipped cream on the side for an extra delight. The gooey center paired with cold ice cream is a heavenly combination!
How to Store Chocolate Chip Hazelnut Cookie Dough Lava Cake
Keep the cake covered in the fridge for up to 3 days. If you leave it at room temperature, it can be stored for about a day. Make sure to slice it into portions before storing, so it’s easy to grab a piece when you crave something sweet!
Tips to Make Chocolate Chip Hazelnut Cookie Dough Lava Cake
- Make sure your butter is softened for easier mixing.
- Don’t skip cooling the brownies completely before assembling; this prevents melting the cookie dough.
- For a richer flavor, use high-quality chocolate chips in your ganache.
Variation
You can try adding different nuts, such as walnuts or pecans, for a unique twist. You might also swap the hazelnut spread for peanut butter or almond butter.
FAQs
1. Can I use homemade brownie mix?
Yes! You can definitely use homemade brownie batter instead of boxed mix. Just make sure it’s thick enough to hold the structure.
2. What if I don’t have springform pans?
If you don’t have springform pans, you can use regular round cake pans. Just be careful while removing the cake, as it may stick.
3. Can I freeze the Chocolate Chip Hazelnut Cookie Dough Lava Cake?
Yes! You can freeze individual slices for up to a month. Just make sure to wrap them well to prevent freezer burn.
Enjoy baking and indulging in this delightful dessert!
Print
Chocolate Chip Hazelnut Cookie Dough Lava Cake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious combination of brownie and cookie dough with a gooey center and crunchy hazelnuts.
Ingredients
- 2 boxes fudge brownie mix plus ingredients called for on the packages
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup heavy cream or milk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips (for ganache)
- 1/4 cup heavy cream (for ganache)
- 1/4 cup hazelnut spread
- 1 cup chopped toasted hazelnuts
Instructions
- Preheat the oven to 350°F. Grease two 9-inch springform pans and line with parchment paper. Prepare the brownie mix according to package instructions, divide the batter between the pans, and bake for 30 to 35 minutes. Allow to cool completely.
- In a large bowl, beat the butter, brown sugar, sugar, heavy cream, and vanilla until smooth. Mix in the flour and salt, and then fold in the chocolate chips.
- Place one brownie layer upside down on a serving plate. Spread the cookie dough evenly on top, then cover with the second brownie layer.
- In a microwave-safe bowl, combine chocolate chips, heavy cream, and hazelnut spread. Microwave for 30 seconds, then stir until smooth. Pour the ganache over the cake, allowing it to drip down the sides. Sprinkle with chopped hazelnuts.
- Store the cake covered in the fridge for up to 3 days or at room temperature for about a day. Slice it up and enjoy this delicious creation!
Notes
Serve with vanilla ice cream or whipped cream for an extra treat. Store in the fridge or at room temperature for easy access.
- Prep Time: 45 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: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: lava cake, cookie dough, chocolate dessert, hazelnut, baking, sweet treats