The Best Chocolate Cookie Dough Cake
Ingredients:
Chocolate Cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– cup unsweetened cocoa powder
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp salt
– 1 cup buttermilk, room temperature
– cup vegetable oil
– 2 large eggs, room temperature
– 2 tsp vanilla extract
– 1 cup boiling water
Edible Cookie Dough:
– cup unsalted butter, softened
– cup brown sugar
– cup granulated sugar
– 2 tbsp milk
– 1 tsp vanilla extract
– 1 cups all-purpose flour, heat-treated
– cup mini chocolate chips
Chocolate Buttercream:
– 1 cups unsalted butter, softened
– 3 cups powdered sugar
– cup unsweetened cocoa powder
– cup heavy cream
– 2 tsp vanilla extract
– Pinch of salt
Toppings:
– cup mini chocolate chips
– Chocolate ganache optional
– Cookie dough balls for garnish
Directions:
1. Preheat the oven: Preheat your oven to 350F 175C. Grease and line three 8-inch round cake pans with parchment paper.
2. Make the chocolate cake: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, mixing until combined. Gradually stir in the boiling water. The batter will be thin.
3. Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Prepare the edible cookie dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the milk and vanilla extract. Gradually add the heat-treated flour and beat until smooth. Fold in the mini chocolate chips. Roll some dough into small balls for garnish, and set aside the rest.
5. Make the chocolate buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream. Add vanilla extract and a pinch of salt, then beat until the frosting is light and fluffy.
6. Assemble the cake: Place one cake layer on a serving plate and spread a layer of chocolate buttercream on top. Drop spoonfuls of cookie dough over the frosting and lightly spread them out. Repeat with the second cake layer. Place the final cake layer on top and frost the entire cake with the remaining buttercream.
7. Decorate: Press mini chocolate chips around the sides of the cake. Drizzle chocolate ganache on top, if desired, and garnish with cookie dough balls.
8. Chill and serve: Refrigerate the cake for 30 minutes before serving to set the layers. Slice and enjoy!
Nutritional Information:
– Prep Time: 40 minutes Cooking Time: 35 minutes Total Time: 1 hour 15 minutes
– Kcal: 650 kcal per serving Servings: 12 servings
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