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Chocolate Chip Cookie Dough Cake

This chocolate chip cookie dough cake is layered with plenty of dark brown sugar, mini chocolate chips, edible cookie dough, and rich semisweet ganache.
Course: Dessert, Snack
Cuisine: American
Keyword: brown sugar, buttercream, cake, cookie dough, cookie dough cake, edible cookie dough, ganache, layer cake
Servings: 12

Ingredients

For the Brown Sugar Layer Cake:

  • ½ Cup Salted Butter, softened to room temperature
  • 1 ¼ Cups Dark Brown Sugar, packed
  • 1 Large Egg + 1 Large Egg Yolk
  • ⅓ Cup Sour Cream
  • 1 Tablespoon Pure Vanilla Extract
  • 1 ¾ Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ¾ Cup Whole or 2% Milk
  • ¾ Cup Mini Semisweet Chocolate Chips

For the Edible Cookie Dough:

  • ½ Cup Salted Butter, softened to room temperature
  • ¼ Cup Dark Brown Sugar, packed
  • ¼ Cup Granulated Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • ¼ Cup Heavy Cream
  • ½ Teaspoon Salt
  • 1 ¼ Cup All Purpose Flour*
  • ¾ Cup Mini Semisweet Chocolate Chips

For the Brown Sugar Buttercream:

  • 1 ½ Cup Salted Butter, softened to room temperature
  • ⅔ Cup Dark Brown Sugar, packed
  • 1 Tablespoon Pure Vanilla Extract
  • 3 Cups Powdered Sugar, sifted
  • Splash of Heavy Cream, optional

For the Semisweet Ganache:

  • ½ Cup Heavy Cream
  • 1 Cup Semisweet Chips or Chunks

For the Toppers:

  • 10 Mini Chocolate Chips Cookies, four crushed and six whole

Instructions

  • For the cake:
    Line the bottoms of three 6-inch round cake pans with parchment paper, and then spray the pans and the parchment generously with baking spray or pure olive oil spray. Set these aside.
    Begin by creaming the salted butter, brown sugar, and sour cream together. Next, add in your eggs and blend until no egg remains unmixed. Add the vanilla extract, baking powder, and salt. Give it a quick mix, and now it’s time for the flour. Slowly add your flour and mix until no powder remains.
    Scrape the sides of the bowl as you go. This will ensure that the cake has an even finish. Add the milk and mix until just incorporated. Divide the batter evenly between the three prepared 6-inch pans.
    Bake at 350°F for 25 to 30 minutes, or until an inserted toothpick comes out clean and the cake top springs back when gently pressed.
    Gently flip the still warm but not hot cake pans over and gently tap to remove the cakes to a wire rack. Cool to room temperature. Freeze for 20 minutes prior to frosting.
  • For the buttercream:
    Begin by adding your butter and brown sugar to a standing mixer or to a medium-sized bowl (for use with a hand mixer). Beat until smooth, about 30 seconds. Add your powdered sugar and vanilla extract, whipping until all ingredients are incorporated, about 30 more seconds.
    Use room temperature butter to ensure that this buttercream blends up smoothly without any lumps. Make sure to sift your powdered sugar. If you feel like your butter wasn’t quite room temperature and your buttercream is coming out stiff, you can add a splash of heavy cream to thin it out just a bit. Add heavy cream 1 tablespoon at a time so as not to overdo it.
  • For the edible cookie dough:
    For the edible cookie dough, cream the butter and both sugars together in a small bowl. Add the heavy cream and mix well. Add the dry ingredients and mix until no powder remains. Gently fold in the mini chocolate chips. Roll into 2-tbsp balls and set in the fridge while you make the ganache.
  • For the ganache:
    Heat the heavy cream in the microwave safe bowl for 30 seconds or until hot, but not bubbling. Please the semisweet chips into the hot bowl of cream, and ensure that all of the chips are covered. Let this stand for five minutes, and then whisk until the ganache is smooth.
  • Putting it all together:
    Place one cake round on an 8-inch plate. Pipe the buttercream around the edges and fill the center with a spoonful of ganache. Gently flatten one cookie dough ball slightly and place it in the middle of the ganache. Layer the next cake round on top and repeat. Layer the final cake round on top. Frost the outside with the remainder of the buttercream, saving a small amount to pipe on top if desired. Spoon a generous amount of ganache on the top of the cake. Place a crunchy cookie into each of the six dough balls that will line the top of the cake, and then place the cookie / cookie dough toppers on the cake. Sprinkle with some crushed cookies and press some crushed cookies around the bottom of the cake. Gently spread a bit of ganache around the middle of the cake and swirl it into the buttercream.
    Cut and serve immediately. Store any leftovers in the refrigerator for up to three days, covering the cut parts with plastic wrap so they don’t dry out. Enjoy!
  • *It has been said that there is a small risk of E. coli when consuming raw flour. If this concerns you, microwave your flour for 1 minute 15 seconds, or until a 160° temperature is reached. Allow it to cool completely and proceed with the edible cookie dough recipe. 

Notes

See blog for dietary substitutions on dairy and gluten.