Rich, moist chocolate cake layered with cookie dough frosting and drizzled with silky ganache—this cake is a dream come true for cookie dough and chocolate lovers alike!
● Ingredients
For the Chocolate Cake:
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
For the Cookie Dough Frosting:
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour (heat-treated)
• ½ tsp salt
• ¼ cup milk (or as needed)
• 1 cup mini chocolate chips
For the Chocolate Ganache:
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
Optional Toppings:
• Mini chocolate chips
• Cookie dough balls (bite-sized)
• Chocolate shavings or sprinkles
● Instructions
1. Bake the Cake Layers
• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar.
• Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
• Slowly stir in the boiling water (batter will be thin—this is normal).
• Divide evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
• Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Cookie Dough Frosting
• In a bowl, cream butter, brown sugar, and granulated sugar until fluffy.
• Mix in vanilla, flour (see note below), and salt.
• Add milk 1 tbsp at a time to reach a spreadable consistency.
• Fold in mini chocolate chips. Set aside or chill slightly to firm up if needed.
Important: To make raw flour safe, spread on a baking sheet and bake at 300°F (150°C) for 5–7 minutes or microwave in a bowl for 1 minute (stirring halfway). Let cool before using.
3. Make the Ganache
• Heat heavy cream in a saucepan or microwave until just beginning to simmer.
• Pour over chocolate chips in a bowl. Let sit 2–3 minutes, then stir until glossy and smooth.
• Allow to cool slightly until pourable but thick enough to coat the cake.
4. Assemble the Cake
• Place one cake layer on a cake plate or stand.
• Spread a generous layer of cookie dough frosting on top.
• Top with the second cake layer and frost the top and sides of the cake with more frosting.
• Pour cooled ganache over the top, allowing it to drip down the sides.
• Decorate with mini chocolate chips, cookie dough bites, or chocolate sprinkles as desired.
🍴 Serving Ideas
• Serve slices chilled or at room temperature
• Pair with vanilla bean ice cream or a glass of cold milk
• Add a scoop of cookie dough on each plate for extra flair
• Make into mini cakes or cupcakes for parties
🧊 Storage Tips
• Room Temp: Store in a cool place for up to 1 day
• Fridge: Keeps well refrigerated in an airtight container for 4–5 days
• Freezer: Wrap individual slices tightly and freeze up to 2 months. Thaw in the fridge overnight
🔁 Variations
• Cupcake Version: Bake batter in lined muffin tins for 18–20 minutes
• Gluten-Free: Use a 1:1 GF flour blend for both cake and frosting
• Peanut Butter Twist: Add ¼ cup peanut butter to the frosting and top with peanut butter chips
• Brownie Base: Swap cake with fudgy brownie layers for a richer version
• Cookies & Cream: Use crushed Oreos instead of chocolate chips in the frosting
✨ Pro Tips
• Level your cake layers with a serrated knife before stacking for a clean finish
• Chill the cake before slicing to make cleaner cuts
• Don’t skip the boiling water — it activates the cocoa for deeper chocolate flavor
• Toast the flour for frosting safety if you’re not baking the cake again
• Use a piping bag to decorate the top with dollops of frosting before ganache
⏱ Time & Servings
• Prep Time: 30 minutes
• Bake Time: 35 minutes
• Assembly Time: 15 minutes
• Total Time: ~1 hour 20 minutes
• Servings: 12–14 generous slices