Chocolate Cake with Edible Cookie Dough Filling
This Chocolate Cake with Edible Cookie Dough Filling is a decadent, indulgent treat that combines two classic favorites: rich chocolate cake and creamy, egg-free cookie dough. It's the ultimate dessert for those who love both chocolate and cookie dough in every bite!
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 to kill bacteria: microwave for 30 seconds or bake at 350°F/175°C for 5 minutes)
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
Prepare the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, combine the flour, baking powder, baking soda, cocoa powder, and sugar.
Add the eggs, vanilla extract, buttermilk, and vegetable oil, and mix until smooth and well combined.
Gradually add the boiling water and mix until the batter is thin and smooth.
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.
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:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the vanilla extract and mix until combined.
Gradually add the flour and salt, mixing until smooth.
Stir in the mini chocolate chips.
Add milk, one tablespoon at a time, until the filling reaches a smooth, spreadable consistency.
Make the Chocolate Ganache (Optional):
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and the ganache is smooth.
Let it cool for a few minutes before pouring it over the assembled cake.
Assemble the Cake:
Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
Spread a generous layer of edible cookie dough filling over the first cake layer.
Place the second cake layer on top, gently pressing it down.
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:
Let the cake sit for a few minutes to allow the ganache to set, then slice and serve.
Enjoy the perfect combination of rich chocolate cake and sweet, cookie dough goodness!
Tips:
To make the edible cookie dough filling extra decadent, you can chill it slightly before spreading it on the cake for a firmer texture.
If you prefer a different filling, you can also add a layer of whipped cream or frosting between the layers for extra richness.
This cake is best enjoyed within 2-3 days for freshness.
This Chocolate Cake with Edible Cookie Dough Filling is sure to satisfy your dessert cravings with its perfect balance of chocolate and cookie dough flavors. Perfect for birthdays, celebrations, or any special occasion! 🍫🍪