Chocolate Cake with Edible Cookie Dough Filling
Indulge in this decadent Chocolate Cake with Edible Cookie Dough Filling that blends rich chocolate cake and sweet cookie dough for a luxurious dessert. Perfect for any occasion, this moist chocolate cake is filled with creamy, edible cookie dough and topped with a glossy chocolate ganache for the ultimate treat. Whether for celebrations or a sweet craving, this indulgent cake is sure to impress.
- Prep Time: 30 minutes
- cooling time: 1 hour
- Cook Time: 35 minutes
- Total Time: 2 hours
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ cups (300g) granulated sugar
- 1 tsp 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 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour (heat-treated)
- ½ tsp salt
- ½ cup (90g) mini chocolate chips
- 2-3 tbsp 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
Instructions
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Prepare the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large mixing bowl, combine flour, baking powder, baking soda, cocoa powder, and sugar. Add eggs, vanilla extract, buttermilk, and vegetable oil. Mix until smooth. Gradually add boiling water and mix until the batter is thin. Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes in pans, then transfer to a wire rack to cool completely.
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Make the Edible Cookie Dough Filling: In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add vanilla extract and mix. Gradually add flour and salt, mixing until smooth. Stir in chocolate chips. Add milk, one tablespoon at a time, until the filling reaches a smooth consistency.
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Make the Chocolate Ganache (Optional): Heat heavy cream in a saucepan until simmering. Remove from heat and add chopped chocolate. Stir until smooth. Let cool before using.
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Assemble the Cake: Once cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of edible cookie dough over it. Place the second cake layer on top. If using ganache, pour it over the top and let it drip down the sides. Optional: Add extra chocolate chips or mini cookies for decoration.
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Serve: Allow the ganache to set before slicing and serving.
Notes
- For a lighter filling, you can substitute the cookie dough with whipped cream.
- You can use any frosting in place of the ganache if preferred.
- For added crunch, mix chopped nuts into the cookie dough filling.
- This recipe can be turned into mini cakes or cupcakes.
