Chocolate Cookie Dough Cake

This CHOCOLATE COOKIE DOUGH CAKE is epic and downright delicious! This light and fluffy 3-layer chocolate cake with cookie dough filling is paired with buttercream frosting and a chocolate ganache drip. A chocolate and cookie dough lover’s dream!

Y’all.  This cake is so epic and ridiculously delicious that I don’t even have the right words for it.  But here we go…

If you (let’s be honest here) eat so much cookie dough while baking that you can barely take a bite of your baked cookie, this here is for you.

If you love chocolate cake, chocolate chips, and chocolate glaze, this here is for you.

If you love fluffy, light, melt-in-your-mouth buttercream frosting, this here is for you.

And if you don’t happen to fall in at least one of said categories, bless your heart.  You can stop reading because this cake is absolutely not for you.

If you love cookie dough and chocolate cake, you will LOVE this recipe!!  The inspiration for this cake came from The Dough Dough, which recently opened down the road from us in Dallas!  The Dough-Dough sells safe-to-eat, raw cookie dough (they use pasteurized egg whites and heat treated flour to kill any bacteria).

Pretty much the most genius thing ever, so when I discovered them, I (of course) HAD to use it in a cake!  They have some amazing flavors like Nutella wipe out, brownie batter, cookies ‘n cream, and peanut buddy… I’m already dreaming up more cake creations with these flavors!! 🙂

I decided to stick with a classic- chocolate chip cookie dough- and paired it with one of my favorite chocolate cake recipes, which is actually on the box of the Swanson Down’s Cake Flour box.  I have been using it for years!  If it ain’t broke, right?  It has a fluffy and light crumb, and it is super easy and downright delicious.

This winning combo is paired with my tried and true buttercream frosting!  It’s light and fluffy, yet smooth and creamy, and holds its shape beautifully.  I finished the cake off with mini chocolate chips around the bottom, a chocolate ganache drip, and buttercream frosting swirls on top.  I told you this cake was epic!!

Note- if you don’t have access to The Dough Dough or another edible cookie dough shop, here is a recipe for the cookie dough filling!

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Chocolate Cookie Dough Cake

This CHOCOLATE COOKIE DOUGH CAKE is epic and downright delicious! This light and fluffy 3-layer chocolate cake with cookie dough filling is paired with buttercream frosting and a chocolate ganache drip. A chocolate and cookie dough lover's dream!

Course Dessert

Cuisine American

Keyword Chocolate chip cookie dough cake

Prep Time 50 minutes

Cook Time 20 minutes

Total Time 1 hour 10 minutes

Servings 1 3-layer 8-inch cake

Ingredients

For chocolate Cake:

• 3 ounces unsweetened chocolate
• 1/2 cup 1 stick unsalted butter, room temperature
• 2 1/4 cups light brown sugar packed
• 3 eggs room temperature
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 1/4 cups cake flour
• 1 cup sour cream
• 1 cup boiling water

For cookie dough filling:

• 4 8 ounce containers of The Dough Dough Chocolate Chip Dough or any recipe for edible cookie dough

For buttercream:

• 1.5 cups 3 sticks unsalted butter, room temperature
• 1 cup 1 stick shortening
• 8 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons hot water

For chocolate ganache:

• 1 cup semi-sweet chocolate
• 3/4 cup heavy cream

Mini chocolate chips for garnish

Instructions

Chocolate Cake & Cookie Dough Filling:

1. Preheat oven to 350 degrees F. Grease and line 3 8-inch round cake pans with parchment paper. Use Baker's Joy or lightly flour bottom and sides of pan.
2. Melt chocolate in microwave-safe bowl for 40 seconds, then stir. Continue heating in 15 second increments until fully melted. Set aside to cool.
3. In a medium bowl, combine flour, baking soda, and salt. Whisk to combine and set aside.
4. Using the paddle attachment on your electric mixer, cream butter and brown sugar until smooth (1-2 minutes). Add eggs and beat until well combined.
5. Add vanilla extract and melted chocolate, and beat until well combined.
6. Add flour alternately with sour cream, beating until just combined.
7. Add boiling water, and stir with a spoon until blended (batter will be very thin).
8. Pour into prepared pans and bake for 18-22 minutes, or until cake pulls away from the sides of the pan and a toothpick in the center comes out clean. Remove from oven and let cool in pans for 10 minutes. Remove to cooling rack to cool completely.
9. Clean an 8 inch cake pan and line with saran wrap or foil. Place a layer of chocolate cake in prepared pan, then gently spread 2 8 ounce containers of cookie dough on top to cover completely. Gently pull out layer using saran wrap or foil and place on cake platter or stand. Repeat with a second layer and place on top of the first, then add third cake layer to the top.

For the buttercream:

1. Using your electric mixer fitted with the paddle attachment, beat butter and shortening together until smooth (1 minute). Slowly add the powdered sugar and beat until just combined. Add vanilla extract and 2 tablespoons of hot water. Beat on medium-low speed for 5-10 minutes, or until light and fluffy. Add more water or powdered sugar or water as needed to get the perfect consistency.

For chocolate ganache:

1. Add chocolate to a medium sized bowl. In another bowl, heat heavy cream in the microwave for 40-60 seconds. Pour the heavy cream over the chocolate and let sit for about 5 minutes. Stir until smooth and let cool completely before using on the cake.

To Decorate:

1. Frost sides and top of cake with buttercream frosting (reserve 1/2 - 3/4 cup for buttercream swirls). Add the cooled chocolate ganache to a squeeze bottle and drip along the edges of the cake. Add mini chocolate chips around the bottom of the cake. Use the reserved frosting in pastry bag to pipe swirls or any decorations along the top border of the cake.