Chocolate Cake with Edible Cookie Dough Filling

Why You’ll Love This Recipe

Chocolate cake and cookie dough are two of the most beloved desserts, so combining them into one treat is a match made in heaven. The soft, moist chocolate cake provides the perfect base for the creamy, edible cookie dough filling, offering a delightful contrast in texture and flavor. With optional chocolate ganache for a glossy, smooth finish, every bite is an explosion of rich, sweet, and comforting flavors. This cake is an indulgent dessert that will wow your guests and leave them coming back for more.

Ingredients

For the Chocolate Cake: 1 ¾ cups (220g) all-purpose flour
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
¾ cup (65g) unsweetened cocoa powder
1 ½ cups (300g) granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
1 cup (240ml) boiling water

For the Edible Cookie Dough Filling: ½ cup (115g) unsalted butter, softened
¾ cup (150g) brown sugar
2 tablespoon granulated sugar
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour (heat-treated to kill bacteria: microwave for 30 seconds or bake at 350°F/175°C for 5 minutes)
½ teaspoon salt
½ cup (90g) mini chocolate chips
2-3 tablespoon milk (or more for desired consistency)

For the Chocolate Ganache (optional topping):
1 cup (240ml) heavy cream
8 oz (225g) semi-sweet or dark chocolate, chopped

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chocolate Cake:

1. Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, cocoa powder, and sugar.
3. Add the eggs, vanilla extract, buttermilk, and vegetable oil. Mix until smooth and well combined.
4. Gradually add the boiling water and mix until the batter is thin and smooth.
5. Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Edible Cookie Dough Filling:

1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the vanilla extract and mix until combined.
3. Gradually add the flour and salt, mixing until smooth.
4. Stir in the mini chocolate chips.
5. Add milk, one tablespoon at a time, until the filling reaches a smooth, spreadable consistency.

Make the Chocolate Ganache (Optional):

1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
2. Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and the ganache is smooth.
3. Let it cool for a few minutes before pouring it over the assembled cake.

Assemble the Cake:

1. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
2. Spread a generous layer of edible cookie dough filling over the first cake layer.
3. Place the second cake layer on top, gently pressing it down.
4. If using ganache, pour it over the top of the cake, allowing it to drip down the sides. You can also add extra chocolate chips or mini cookies on top for added decoration.

Serve:

1. Let the cake sit for a few minutes to allow the ganache to set, then slice and serve.

Servings and Timing

This recipe makes 10-12 servings.
Prep time: 30 minutes
Cook time: 35 minutes
Cooling time: 1 hour (before assembling)
Total time: 2 hours

Variations

• Whipped Cream Filling: Instead of edible cookie dough, you can use whipped cream for a lighter filling between the layers.
• Frosting: Swap out the ganache for your favorite frosting, such as cream cheese frosting or buttercream, for a different texture.
• Nutty Touch: Add some chopped nuts like walnuts or pecans to the edible cookie dough filling for an extra crunch.
• Mini Cake Version: Make this cake as individual mini cakes by dividing the batter into smaller pans or cupcake tins.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
• Reheating: If you prefer your cake warm, microwave a slice for 15-20 seconds. If you’ve used ganache, it may lose some of its gloss, but the flavor will remain rich and satisfying.

FAQs

How do I make sure the chocolate cake layers are not dry?

To prevent dry cake layers, be sure not to overmix the batter and check the cakes early with a toothpick. Once it comes out clean, remove them from the oven immediately.

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with 1 tablespoon of vinegar or lemon juice mixed into a cup of milk to create a buttermilk substitute.

How do I make sure my edible cookie dough is safe to eat?

Heat the flour in the microwave or bake it to kill any potential bacteria before using it in the filling.

Can I make the chocolate cake in advance?

Yes, you can make the chocolate cake layers ahead of time. Once cooled, wrap them in plastic wrap and store them in the fridge for up to 2 days or freeze them for up to a month.

Can I use chocolate chips for the ganache instead of chopped chocolate?

Yes, you can use chocolate chips for the ganache, but the texture might be slightly different. Use a high-quality semi-sweet or dark chocolate for the best results.

Is it necessary to use ganache?

No, ganache is optional. You can skip it or replace it with frosting if you prefer.

How long can I store this cake?

The cake is best enjoyed within 3 days when stored at room temperature. It will last up to 5 days if refrigerated.

Can I freeze the cake?

Yes, you can freeze the entire cake or individual slices. Wrap the cake layers tightly in plastic wrap and foil before freezing for up to 3 months. Thaw in the fridge before serving.

Can I add more chocolate to the filling?

Yes, feel free to add more chocolate chips or even chunks of chocolate for an extra chocolatey kick.

Can I substitute the butter in the cookie dough?

You can substitute the butter with margarine or a plant-based butter substitute if needed, but it may slightly change the texture.

Conclusion

This Chocolate Cake with Edible Cookie Dough Filling is a must-try dessert for anyone who loves the combination of chocolate and cookie dough. It's rich, indulgent, and perfect for special occasions or whenever you're craving a treat that's both decadent and comforting. Whether you top it with chocolate ganache or simply enjoy it as is, this cake is sure to be a hit with anyone who tries it!

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