Chocolate + Chocolate Chip Cookie Layer Cake

Chocolate + Chocolate Chip Cookie Cake Layers with Offset FrostingWe. Love. This. Cake.

Chocolate +Chocolate Chip Cookie + Cookie Dough Cake

From the perfectly dense and moist and light and chocolatey cake, to the layer of a huge chocolate chip cookie right in the middle, to the thick and rich brown sugar buttercream – this cake has it all. Now it does have its downfalls (besides just the calories) as well though. Because the texture of the chocolate chip cookie layer is much thicker than that of the cake, cutting is not the easiest (but totally do-able). Another fault of this cake is that there should be more frosting, especially surrounding the chocolate chip cookie layer (so if I were you and I was making this cake [again], I would make at least 2 sticks of butters worth of frosting, instead of 1.5 sticks).

 Chocolate + Chocolate Chip Cookie Layers

If you are a frequent visitor, you may be thinking to yourself that this is not the first Chocolate Chip Cookie Dough Cake you have seen around here – and you would be correct, but this one is a totally different version! About a Month before we got engaged, I made Rich a Chocolate Chip Cookie Dough Cake for Valentines Day (the cake which will be forever referred to around here as “Engagement Cake”). Since Rich is such a huge fan of Cookie Dough (who isn’t) and I am such a lover of Chocolate – that is exactly what our wedding cake will be. One of my co-workers is an amazingly talented baker (in addition to just being an amazing person and friend) and she will be making our Cake.

Chocolate Chocolate Chip Cookie Cake top view

After I made the Double Chocolate Chip Cookie Dough Cupcakes a few weeks ago, Rich suggested that a huge Chocolate Chip Cookie could be stuffed inside a Chocolate Cake – so that is how this cake came to be! A huge cookie stuffed inside of a layer cake, come on… how could I resist that challenge!?!?

I am not sure if Deb will stuff a cookie in the middle of our cake or not (that is up to you, Deb, FYI) but I know that her Chocolate Cake will be out of this world and that she will make this Brown Sugar Buttercream taste even more amazing than I ever could. With our Wedding just 2 months away, I am trying to avoid making too make delicious desserts like this (because I just can’t resist the temptation) – but everyone needs to splurge a bit, and this cake is totally worth it!

Chocolate Chocolate Chip Cookie Cake side view

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 Chocolate + Chocolate Chip Cookie Cake Layers with Offset Frosting Square

Enjoy it – and let us know what you think!!!

Hershey's Black Magic Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 cake layers
Ingredients
  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder (I use a mix of Dark & Regular)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee (regular OR decaf)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
Instructions
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
  3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Chocolate Chip Cookie Layer Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 Cakes
Ingredients
  • ¼ c. milk
  • 2 tsp. vanilla extract
  • 2 c. AP unbleached flour
  • 1 tsp. baking powder
  • ½ tsp. sea salt
  • ½ c. semi-sweet chocolate chips
  • 10 tbsp. unsalted butter, room temp
  • 1¼ c. sugar
  • ¾ c. lightly packed brown sugar
  • 1 large egg
  • 1 egg yolk
Instructions
  1. Preheat oven to 325° and place rack in middle position. Line the bottom of two 9-inch round pans with parchment paper.
  2. Combine wet ingredients in a bowl. Combine dry ingredients, except the chocolate chips, in separate bowl. Set aside.
  3. Using a spatula, toss 1 Tablespoons of the wet ingredients with the chocolate chips in a small bowl. Add about ¼ cup of the dry ingredients. Toss again to coat evenly. This will keep the chocolate chips from sinking to the bottom of the cake.
  4. Mix butter and sugars in the bowl of a standing mixer fitted with paddle attachment until well creamed, about 3 minutes.
  5. Add egg and egg yolk one at a time. Alternately add dry and wet mixtures about a quarter at a time without pausing between additions.
  6. Removed the bowl and fold in the chocolate chips with a spatula. The dough will be thick—more like cookie dough than cake batter.
  7. Divide dough into prepared pans, spread a little bit. It will be too thick to fill the pan to the edges, but will spread under the heat of the oven. Bake for 30-35 minutes or until edges crown and surface is browned.
  8. Cool the cakes in pans to room temperature, then invert them using a small offset spatula to release edges.
Notes
* this recipe makes 2 chocolate chip cookie cake layers and to make this layer cake you only need 1 - I made both & then we just enjoyed the other one as a huge chocolate chip cookie - use your judgement as to how you want to deal with 2 cakes!

Egg-Free Cookie Dough Frosting
 
Prep time
Total time
 
Author:
Serves: enough for 1 cake
Ingredients
  • ¾ cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1 cup + 1 Tablespoon light brown sugar (or dark brown)
  • 2 teaspoons vanilla extract
  • 1¼ cup flour
  • ¾ teaspoon salt
  • 6 Tablespoons milk (I used vanilla almond milk, but soy or regular would be fine)
  • 1 and ½ cups mini chocolate chips
Instructions
  1. With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in chocolate chips.
Notes
depending on your amount of frosting you like, you might want to make a bit more (like 2 sticks worth) just to make sure you have enough of this delicious frosting to go around!

Hershey’s Black Magic Cake as found on My Baking Addiction

Chocolate Chip Cookie Layer Cake as found on The Faux Martha from United Cakes of America

Cookie Dough frosting originally from Sally’s Baking Addiction & first used by Teacher-Chef *here* Cake Layers with Bowl of Frosting

Chocolate Cake and C.C.C. Layers Chocolate Chip Cookie Layer

 

 

Rich decorating Chocolate + Chocolate Chip Cookie Cake

And I leave you with this, Today’s Question of the Day… What other things should we try to stuff in the middle of cakes or cupcakes or something??

 

Comments

Chocolate + Chocolate Chip Cookie Layer Cake — 15 Comments

    • That it is! Thank You for the amazing Cookie Dough Frosting Recipe Sally 🙂

  1. Sorry, but your instructions are really badly written. Mix dry ingredients, but later cream sugar with butter? Sugar is dry.
    This whole thing fell apart, and I’m an experienced baker.

    • Mir, I am so sorry that you had trouble with this! When baking – it is often add the dry ingredients together (except sugar which you cream)!! I always read through directions for a recipe at least twice before trying them, to make sure I know all the steps!!! Hopefully you try this again, because it really is worth it!!!!

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  3. Question – did the cookie layer make the cake hard to cut at all? My husband loves cookies and cake (I’m pretty sure this is why we’re married) and I want to combine both for a birthday cake for him – so this recipe is perfect – but I’m wondering how the cake fared when cutting since cake is generally more most and easier to cut than a cookie. 🙂 Thanks!

    • It made it a bit harder to cut for sure, but we just used a really sharp knife and it really was not as bad as I had anticipated, because that one was of my big fears before making this cake too!!

  4. is the amount of frosting enough to frost the entire cake or just put the layers together?