Description
Chocolate chip cookie dough delight cake combines classic dessert dreams with creamy layers of indulgence. Gooey chocolate chips and silky buttercream create a rich experience you will savor to the last delectable bite.
Ingredients
Scale
Cake Base Ingredients:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 cup hot water
Cake Dry Ingredients:
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Cake Wet and Flavor Ingredients:
- 2 large eggs
- 2 teaspoons vanilla extract
Cookie Dough Filling Main Ingredients:
- 1 1/4 cups all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup mini chocolate chips
Cookie Dough Additional Ingredients:
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Chocolate Ganache Ingredients:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Warm the oven to 350F (175C) and prepare two 9-inch round cake pans with grease.
- Combine dry cake ingredients – flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large mixing bowl.
- Incorporate vegetable oil, eggs, milk, and vanilla extract, mixing until ingredients are thoroughly blended.
- Slowly introduce hot water into the batter, stirring until achieving a smooth, thin consistency.
- Distribute batter evenly between prepared cake pans and bake for 30-35 minutes, checking doneness with a toothpick.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Cream butter, brown sugar, and granulated sugar until light and fluffy in a separate mixing bowl.
- Gently mix in milk and vanilla extract, then fold in heat-treated flour until well combined.
- Incorporate mini chocolate chips into the mixture and refrigerate while cake continues cooling.
- Warm heavy cream in a small saucepan until it barely begins to simmer.
- Pour hot cream over chocolate chips in a bowl, allowing to sit for one minute before stirring to create a smooth, glossy ganache.
- Place first cake layer on a serving plate and spread an even layer of chilled cookie dough on top.
- Carefully position second cake layer, gently pressing down to secure.
- Drizzle chocolate ganache over the cake, allowing it to cascade down the sides.
- Rest the cake for 10-15 minutes to allow ganache to set before slicing.
- Refrigerate any remaining cake to maintain freshness.
Notes
- Use room temperature ingredients to ensure smooth mixing and consistent texture throughout the cake batter.
- Heat-treat flour by spreading it on a baking sheet and baking at 350F for 5 minutes to eliminate any potential bacteria, making the cookie dough safe to eat.
- For a gluten-free version, substitute regular flour with a certified gluten-free flour blend and ensure all other ingredients are gluten-free certified.
- Chill the cake for at least 30 minutes before serving to help the ganache set and make slicing cleaner and more precise.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 491
- Sugar: 39 g
- Sodium: 195 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 46 mg