A rich, decedent chocolate cake combined with a melt in your mouth frosting, a milk chocolate drip and to top it all off, a huge mound of nostalgic cookie dough, ready to eat for any occasion.
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What makes this cake so moist, flavourful and the best recipe ever?
- Reverse Creaming Method- this, essentially, is a way to incorporate butter into a cake that produces a finer crumb, a flatter cake and a more even texture throughout the whole cake. Instead of the usual creaming of the butter and sugar, butter is rubbed into the prepared dry ingredients to ensure that more of the flour is fully coated with a layer of fat. In this cake’s case I decided to use the reverse creaming method to ensure a pure and smooth chocolatey texture and taste throughout the entire cake.
- Hot Coffee- Coffee is used in chocolate cakes to enhance it’s ‘chocolate’ flavour, but hot coffee in-particular helps to bloom the cocoa powder resulting in a more moist, rich and fudgy cake.
- Corn Flour- when added to cake is a great ingredient to create a tender-like dessert texture. (a similar texture that can be found if using cake flour in a cake).
Tips for the Best Cookie Dough Recipe, you’ll ever get:
- Flour- to start off with the boring stuff, we need to talk about raw flour. Most people think the reason why eating raw cookie dough is bad for you is because of the eggs that carry various bacterias or viruses and they’re not wrong. But what some people don’t know is that flour can also carry salmonella because it too is a raw ingredient. So to avoid any upset stomachs etc, make sure to microwave the flour you use in your edible cookie dough. (for 2 mins, using 30 second intervals stirring between each). This way we can be sure that our delicious dough is safe to eat.
- Use Granulated Sugar- This recipe for cookie dough calls for both a mixture of white and brown sugar. For the brown, I recommend using light brown sugar or dark brown sugar. For the white sugar, I prefer to use white granulated sugar. This gives your cookie dough a slight element of crunch, differing the textures of dough and chocolate. Another recommendation if you don’t have granulated white sugar, is to swap your brown sugar for demerara sugar. This will aid you with the same, if not even more crunch to your dough.
- Chocolate Chips- Level up your chocolate chip game by incorporating a mixture of mini and regular chips. You could also chop up your favourite chocolate bar and make your very own chocolate chunks.
Appreciation for the Chocolate Frosting!
We need to talk about this frosting! I wanted to create a silky-smooth decadent chocolate frosting that would pair well with this rich chocolate cake without being too overpowering and heavy. I believe I have found that. This frosting uses a simple buttercream recipe with the addition of both cocoa powder and melted chocolate. This incorporates a whipped and silky dream-like texture to the frosting. If you don’t have time to make this amazing Chocolate Cookie Dough Cake, please make the frosting!
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(for more recipes click here)
Chocolate Cookie Dough Cake
Ingredients
For the Chocolate Cake
- 1/2 Cup Plain Flour
- 1/4 Cup Corn Flour/Corn Starch
- 3/4 Cup White Sugar
- 1/4 Cup Cocoa Powder
- 1/2 Tsp Baking powder
- 1/8 Tsp Salt
- 1/4 Cup Cold Cubed Butter
- 1/4 Cup Hot Strong Coffee
- 1/4 Cup Warm Milk
- 1 Large Egg
For the Cookie Dough
- 1/2 Cup Plain Flour
- 1/4 Cup Softened Butter
- 3 Tbsps White Sugar
- 3 Tbsps Brown Sugar
- 1 Tbsp Milk
- 3/4 Cup Chocolate Chunks
For the Chocolate Buttercream
- 1 Cup Softened Butter
- 1/2 Cup Cocoa Powder
- 3 ¾ Cups Powdered Sugar
- 4 Tbsps Melted Chocolate
- 3-4 Tbsps Milk
Instructions
For the Chocolate Cake
- Preheat your oven to 180ºC
- Mix together your flour, corn flour, white sugar, cocoa powder, baking powder and salt
- Rub your cold cubed butter into your dry ingredient mixture
- Mix until there are no big chunks of butter left in the batter
- Add in your hot coffee and warm milk and mix until combined
- Then whisk in your egg until the batter is smooth and thick and everything is combined
- Pour your batter into a 6 inch cake pan that is greased and lined with parchment paper
- Bake in your preheated oven for 30-35 mins
For the Cookie Dough
- Add your flour to a microwave safe bowl and microwave it for 30s intervals for 2 mins, stirring between each interval
- Add your butter, white sugar, brown sugar and milk to your flour and mix until combined
- Fold in your chocolate chips and refrigerate while making the buttercream
For the Chocolate Buttercream
- Mix together the butter, powdered sugar and cocoa powder until mostly combined
- Stream in your melted chocolate and milk and mix until your frosting is light and fluffy
Assembling the Cake
- Remove your cake from its pan and cut it into two layers
- Place your cake on your turntable/plate and spread some buttercream onto your first cake layer
- Sprinkle some cookie dough into the middle of your cake
- Add your next cake layer
- Spread a thin layer of frosting around the cake (this is known as the crumb coat)
- Let your cake chill for about 20 mins so the buttercream can set up
- After chilling, spread a second thicker layer of icing onto your cake
- Place some slightly cooled melted chocolate into a piping bag and pipe a chocolate drip
- Take some leftover frosting and pipe small blobs of icing onto your cake
- Sprinkle some leftover cookie dough on top of your cake and enjoy!
ashley says
this cake was so yummy will make again 🍰
anisacakesandbakes says
I’m so glad to here that! For more recipes click here