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–+ servings
Cookie Dough Chocolate Cake

Cookie Dough Chocolate Cake

So I initially tried a version of this Cookie Dough Chocolate Cake in a store, and knew I wanted to recreate it but BETTER. This is a moist chocolate cake filled and topped with a cookie whipped cream. Add cookies and edible cookie dough to the decoration for one of my favorite things to bake for friends!
The cookie whipped cream is much easier than it may sound. Blitz up chocolate chip cookies in a food processor and fold through whipped heavy cream. The result is a fun light frosting, but with a little texture and flavor throughout. IF you can find it in your store, you can bump up the cookie taste with Cookie flavored creamer.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Author: Florence Jackson

Ingredients

  • 180 g (1 ½ cups) All Purpose Flour
  • 1 ½ tsp (1 ½ tsp) Baking Powder
  • ½ tsp (½ tsp) Baking Soda
  • 180 g (1 cup) Granulated Sugar
  • 3 tbsp (3 tbsp) Cocoa Powder
  • 100 ml (⅓ cups) Hot Water
  • 60 ml (¼ cups) Milk
  • 2 (2) Large Free Range Eggs
  • 150 ml (⅔ cups) Vegetable Oil or any unflavored oil

For the Cookie Whipped Cream

  • 5 (5) Medium Cookies Store Bought (See Notes)
  • 240 ml (1 cups) Heavy Cream
  • Cookies To Decorate
  • Edible Cookie Dough To Decorate

Instructions

  • Preheat the oven to 180℃/375℉. Line an 8" circular cake pan (I use a springform pan) - See Notes to use two pans.
  • In a large bowl, or the bowl of a stand mixer, combine the flour, baking powder, baking soda, cocoa powder, sugar and a pinch of salt.
  • Make a well in the dry mix, and add the eggs, hot water, milk and oil. Fold together to form a smooth (if a little runny) batter.
  • Pour the batter into the lined tin and bake 30-35 minutes, until a skewer inserted comes out clean. Let cool on a wire rack.

For the Cookie Whipped Cream

  • Once the cake is cool, make the filling! In a large bowl, using an electric mixer, whisk the heavy cream on high speed until soft peaks form.
  • Blitz the cookies in a food processor (or place in a bowl, and crush with the end of a rolling pin) until they are crumbs.
  • Fold the cookie crumbs into the whipped cream using a spatula.
  • Cut the cake in half so you have two layers. Spread half the whipped cream over this layer. Top with other cake and top with the rest of the whipped cream. Decorate with any remaining cookie crumbs, extra cookies/cookie pieces and as much edible cookie dough as you like!
  • Slice and serve - store in the refrigerator.

Notes

Notes
  1. Using two pans: I use one cake pan and slice the cake in half to form two layers. You can use two 8 inch cake pans instead but adjust the bake time down by 5-10 minutes. 
  2. Cookies: The size I use are depicted in some of the recipe photos. They are the packaged cookies you buy in the cookie aisle - not the same size as the large bakery section ones! Overall you want about 1/2 cup cookie crumbs.
  3. Cream: Make sure the cream is cold to get it perfectly whipped. Whisk for a minute or two, then do it in short bursts to make sure it doesn't get over whipped. It's done when it holds its own shape (fairly stiff peaks).