Now you don’t have to worry about digging into the cookie dough. The cookie dough icing in this cookie dough cake uses heat-treated flour so the risk of E. Coli is eliminated and there are no eggs so no salmonella.
Cookie Dough Cake fits the bill when you want an over the top dessert to celebrate any special occasion or to make a Monday bearable. Layers of rich chocolate cake are sandwiched with that delicious, edible cookie dough icing and draped with a thick chocolate ganache. Crumbled chocolate chip cookies are the crowning touch.
Since I made the cake to bring to a friend’s birthday party I didn’t get as many photos as I had hoped for. And none of the beautiful slices. You must go have a look at Olivia’s photos of this cake.
Cookie Dough Cake
1 1/2 cups flour
1 1/2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder, sifted, plus more for dusting cake pans
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk
2 large eggs
2 tsp vanilla
3/4 cup hot coffee
Cookie Dough Icing (recipe follows)
Chocolate Ganache (recipe follows)
Chocolate Chip Cookies, crumbled, to garnish (I used this recipe)
1. Preheat oven to 350℉. Grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl, whisk vegetable oil, buttermilk, eggs and vanilla. Slowly mix in coffee.
4. Add coffee mixture to the dry ingredients and mix on medium speed for 3 minutes. (Batter will be very thin).
5. Pour batter evenly into prepared pans. (Use a kitchen scale to be sure each pan has the same amount of batter).
6. Bake until a cake tester comes out mostly clean, about 35 minutes. Cool for 5 minutes then remove cakes to racks to cool completely.
7. To assemble, place one cake layer on a cake stand or serving plate. Top with about 2/3 cup cookie dough icing. Repeat with remaining layers. Smooth the outside of cake and chill for 30 minutes.
8. Use a teaspoon to drip ganache along the edges of cake and over the top. (My ganache got pretty thick in my cold kitchen so I also used some fudge ice cream topping to drip down the sides of the cake. If yours gets too thick you could briefly microwave it until it is pourable again…I was in a rush, though). Chill for 15 minutes.
9. Top with chopped cookies before serving.
Cookie Dough Icing
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup light brown sugar, packed
2 tsp vanilla
2 1/4 cups heat-treated all-purpose flour (instructions follow)
1 tsp sea salt
1/4 cup + 2 Tbs milk
1 cup semi-sweet chocolate chips
1. Beat butter until creamy. Add sugars and beat on high until pale and fluffy, about 3 minutes. Add vanilla and mix until combined.
2. Reduce speed to low and slowly add in flour and sea salt. Mix until incorporated then slowly pour in milk. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Stir in chocolate chips.
How To Heat Treat Flour
1. Preheat oven to 350℉. Line a baking sheet with parchment paper.
2. Spread flour evenly on prepared baking sheet. Bake for 5-10 minutes or until the flour reaches 160℉.
3. Cool flour completely.
2 oz bittersweet chocolate, chopped
2 oz heavy whipping cream
1. Place chocolate and cream into a microwave safe bowl.
2. Microwave for 20 seconds then stir. Continue to microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely before using on cake.
Recipes from Liv For Cake
Let’s mosey over and hop into Anthony Mill’s Rusty Cadillac. It’s a great ride.