Ultimate Cookie Dough Cake Delight (Print Version)
# Ingredients:
→ Edible Cookie Dough
01 -
2 and 2/3 cups (347 grams) all-purpose flour, spooned and leveled
02 -
1 cup (226 grams) salted butter, softened
03 -
3/4 cup (163 grams) light brown sugar, packed
04 -
3/4 cup (155 grams) granulated sugar
05 -
1 and 1/2 tsp vanilla extract
06 -
2 tbsp corn starch
07 -
1/4 cup + 2 tbsp warm water
08 -
1 tsp baking soda
09 -
1/4 tsp salt
10 -
1 and 1/2 cups mini semi-sweet chocolate chips
→ Chocolate Cake
11 -
2 cups (472 mL) hot water
12 -
1 and 1/2 cups + 2 tbsp (157 grams) cocoa powder
13 -
3 cups (330 grams) cake flour
14 -
2 and 1/4 cups (488 grams) light brown sugar, packed
15 -
1 cup (206 grams) granulated sugar
16 -
3 tsp baking soda
17 -
1 and 1/2 tsp baking powder
18 -
3/4 tsp salt
19 -
2 tsp espresso powder
20 -
1 and 1/2 cups (360 grams) full-fat sour cream, at room temperature
21 -
1/4 cup (60 mL) milk
22 -
4 large eggs, at room temperature
23 -
1/2 cup (106 mL) vegetable oil
24 -
1 and 1/2 tsp vanilla extract
→ Cookie Dough Buttercream
25 -
2 and 1/4 cups (509 grams) salted butter
26 -
5 and 1/2 to 6 cups (660 to 720 grams) powdered sugar
27 -
2 tbsp milk or heavy cream
28 -
1 cup (214 grams) light brown sugar, packed
29 -
1 and 1/4 cups (163 grams) all-purpose flour, spooned and leveled
30 -
1 tbsp vanilla extract
31 -
Pinch of salt, to taste
32 -
6 ounces (170 grams) cream cheese, softened
33 -
1 cup mini chocolate chips
→ Chocolate Drip
34 -
4 ounces (113 grams) semi-sweet chocolate, finely chopped
35 -
1/2 cup (118 mL) heavy cream
36 -
1-2 tsp vegetable oil
# Instructions:
01 -
Spread flour on two cookie sheets and bake at 350℉ (175°C) for 10 minutes to heat-treat. Let cool. Whisk cornstarch and water until dissolved. Cream butter, brown sugar, and granulated sugar until fluffy. Add vanilla and cornstarch mixture. Mix in dry ingredients until a dough forms. Fold in chocolate chips. Chill portions of cookie dough for use as toppings and filling.
02 -
Preheat oven to 350℉ (175°C). Grease three 9-inch cake pans, line with parchment, and flour them. Dissolve cocoa powder in hot water and let cool. Whisk dry ingredients in a bowl. Add wet ingredients, including cooled cocoa mixture, and combine until smooth. Divide batter evenly among pans, press cookie dough discs into batter, and bake for 23 to 27 minutes. Cool completely on racks.
03 -
Beat butter until creamy. Gradually add powdered sugar, mixing after each addition. Stir in milk, heat-treated flour, brown sugar, vanilla, and salt. Fold in cream cheese. Reserve chocolate chips for final assembly.
04 -
Place the first cake layer on a cake stand. Spread a layer of frosting and add a cookie dough disc. Repeat with the second layer. Add the final cake layer upside down. Apply a crumb coat of frosting and chill for 30 minutes. Mix chocolate chips into remaining frosting, then frost the cake completely. Chill again before adding the chocolate drip.
05 -
Melt chocolate with heated heavy cream. Stir until smooth and add vegetable oil to adjust consistency. Pour over the top of the cake, gently pushing it to the edges to create drips. Chill until set.
06 -
Top with cookie dough balls and mini chocolate chips. Slice and serve. Store leftovers in an airtight container in the fridge for up to 5 days.
# Notes:
01 -
Rotate cake pans halfway through baking to ensure an even bake. Chill frosting if it becomes too soft.