Description
Rich layers of chocolate chip cookie dough cake celebrate nostalgic dessert flavors with creamy frosting and classic cookie crumbles. Indulgent slices promise sweet memories while satisfying deep chocolate cravings.
Ingredients
Scale
- 3 cups (400g) all-purpose flour
- 2 cups (260g) all-purpose flour
- 1 cup (130g) all-purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (100g) granulated sugar
- ⅔ cup (130g) light brown sugar
- ¾ cup (140g) light brown sugar
- 1 ½ cups (330g) unsalted butter
- ½ cup (110g) unsalted butter
- 1 ½ cups (330g) unsalted butter
- 3 large eggs
- 1 cup (240 ml) whole milk
- ½ cup (125g) 2% Greek yogurt
- ½ cup (60 ml) milk
- ¼ cup (60 ml) milk
- 4 oz (½ cup) heavy cream
- 1 cup (180g) mini chocolate chips
- 1 cup (180g) mini chocolate chips
- ½ cup (90g) mini chocolate chips
- 2 tsps vanilla extract
Instructions
- Prepare Cookie Dough: Cream butter and sugars using an electric mixer until smooth, then integrate milk and vanilla. Fold in flour, salt, and chocolate chips to create a soft dough consistency.
- Shape and Chill Dough: Form fifteen small dough patties on a wax paper-lined plate, then refrigerate to maintain firmness.
- Prepare Cake Batter: Preheat oven to 350°F and prepare three 8-inch cake pans with non-stick spray and parchment paper. Combine dry ingredients separately.
- Mix Cake Batter: Cream butter and sugar until light and fluffy. Add eggs individually, then blend in yogurt. Alternately incorporate flour mixture and milk mixture, beginning and ending with flour. Fold in mini chocolate chips.
- Bake Cake Layers: Distribute batter evenly across prepared pans, embedding five cookie dough patties in each. Bake for 30-35 minutes, rotating midway. Cool in pans for 20 minutes, then transfer to a cooling rack and refrigerate for one hour.
- Create Buttercream: Blend butter and brown sugar until smooth. Gradually add powdered sugar, flour, and milk. Incorporate salt and vanilla, reserving chocolate chips.
- Assemble Cake: Layer cake with buttercream between sections, briefly refrigerate. Mix chocolate chips into remaining buttercream and frost cake exterior.
- Prepare Ganache: Place chopped chocolate in a bowl. Heat heavy cream until bubbling, then pour over chocolate. Whisk until glossy, adding vegetable oil for drizzling consistency.
- Finish Cake: Pour ganache over cake’s center, allowing elegant drips. Garnish top with crumbled remaining cookie dough.
Notes
- Chill Cookie Dough: Refrigerate patties before baking to prevent spreading and maintain structured shape.
- Temperature Matters: Use room temperature ingredients for smoother cake batter and consistent mixing.
- Handle with Care: Gently fold chocolate chips to prevent overmixing, which can toughen cake texture.
- Strategic Cooling: Allow cake layers to rest in pans before transferring to prevent potential structural collapse.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 600
- Sugar: 55g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg