Chocolate Brownie Cookie Dough Cake is an easy one-bowl brownie that uses the batter from a box of chocolate fudge cake mix. The dough is baked on top of yellow cake, resulting in a rich and chocolaty cookie dough dessert.
This Chocolate Brownie Cookie Dough Cake is a decadent dessert that is sure to satisfy your sweet tooth. It’s easy to make, too!
It’s the time you’ve been looking forward to. It’s chocolate brownie cookie dough cake time. AKA a thick, fudgy chocolate cake with a cookie dough filling and a lovely chocolate frosting. Drool, as in drool, slobber, drool,
Cookie Dough Chocolate Brownie Cake
I’m a huge cake fan. I understand that making cake takes a bit longer than making brownies or cookies, but there’s something unique about it. Because the finest things sometimes require a bit more time and effort. And trust me when I say this chocolate cookie dough cake is definitely worth the effort.
What is chocolate brownie cookie dough cake, and how do you make it?
This delectable cake is layered with fudgy chocolate cake, gooey edible cookie dough, and a rich chocolate butter cream frosting. *Chef’s kiss* is the end product. This cookie dough cake recipe is simple to make yet tastes delicious. It’s also entertaining enough to offer on a special occasion when you want to elevate your standard chocolate cake. It’s made up of three delectable components:
- Cake with chocolate brownies
- Filling made from edible cookie dough
- Frosting: chocolate buttercream
To prepare chocolate cookie dough cake, you’ll need the following ingredients.
So don’t be irritated. To prepare this chocolate cookie dough cake, you’ll need a lot of ingredients. It’s a very straightforward dish to prepare, but there are three distinct sections that each need their own set of ingredients. What can I say, nice things sometimes need a little effort.
Here’s what you’ll need:
- Granulated sugar — Plain white sugar will be used to sweeten the chocolate cake. To sweeten the cookie dough filling, add a pinch of granulated sugar.
- Brown Sugar — Any traditional chocolate chip cookie dough, and this cookie dough filling is no exception, requires brown sugar to be moist, sweet, and chewy.
- Powdered Sugar — For the chocolate buttercream component of this cookie dough cake, you’ll need powdered sugar.
- Cocoa powder — This cake’s strong chocolaty taste comes from cocoa powder, so make sure you use good quality cocoa powder. To prepare the beautiful chocolate buttercream, you’ll also need cocoa powder, so make sure you have at least 1 1/2 cups on hand. Rodelle’s cocoa powder is something we usually use and highly recommend.
- All-Purpose Flour – No need for special cake flour! You may make the silky crumb using normal all-purpose flour.
- Baking Powder + Baking Soda – A combination of baking powder and baking soda will give your chocolate cake a wonderful rise.
- Eggs — For the greatest results, use big eggs that are at room temperature.
- Pasteurized Egg Whites — These are normally found in a carton beside the eggs. They’ve been heat treated to kill any germs, so they’re completely safe to consume.
- Buttermilk — When it comes to cake making, buttermilk is a necessity. It adds a little additional oomph to your baking soda and wonderfully enriches the taste of your cake. You can make your own buttermilk at home if you don’t have any on hand (does anyone?!).
- Strongly Brewed Coffee – The coffee will enhance the chocolate taste. Your cake will not taste like coffee, I guarantee. Deep, creamy, velvety chocolate is all there is to it. To avoid overcooking your batter, make sure your coffee is at room temperature.
- Unsalted Butter — For the cookie dough filling and the chocolate buttercream, you’ll need butter. I like unsalted butter because it allows me to manage the amount of salt in the final result, but you may use salted butter if that’s all you have on hand. Vermont Creamery’s Cultured Butter is one of our favorites.
- Vanilla Extract – This cookie dough cake requires vanilla extract for all of its components. Make sure you’re using pure vanilla extract of the highest quality!
Is it safe to eat this cookie dough cake?
Yes, it certainly is! This cookie dough cake’s luscious cookie dough filling is absolutely safe to consume. Now, I’m not going to lie to you. I’ve been known to consume a significant amount of uncooked cookie dough. YES, I KNOW. It’s bad for you, salmonella, and all that, but the moral of the tale is that you can trust me to know precisely how authentic cookie dough should taste. And this edible cooke dough tastes precisely as traditional cooke dough.
Because the cookie dough filling is created with pasteurized egg whites and tempered flour, it is completely safe to consume. Because flour should not be taken uncooked, we simply roasted it for 15 minutes in the oven to kill any possibly hazardous germs.
As a consequence, you’ll get a cookie dough filling that tastes just like cookie dough.
Advice on how to make the greatest chocolate cake
This chocolate cake tastes like it came from a bakery, yet it’s easy to prepare. That’s about the degree of hardship I can manage today lololololololololololololololololololol In all seriousness, you don’t even need a stand mixer to make this recipe, and it’s the ideal decadent treat to make with non-baker friends or a child. You may make a gourmet cake by following these three easy steps:
- Don’t use hot coffee: brew your coffee and then chill it for ten minutes to cool it down so the eggs in your batter don’t scramble!
- Use high-quality cocoa powder: The quality of your cocoa powder will determine whether or not your cake succeeds, so spend the additional money on the better stuff. Your cake will be grateful.
- Avoid overbaking your cakes: Nothing is more depressing than a dry chocolate cake. Instead of waiting for a knife to come out entirely dry, take your cakes out when it comes out partly clean. As it cools, your cake will continue to bake!
Enough with the babbling. It’s time to DEVOUR this delectable chocolate cookie dough dessert!
recipe for chocolate cake:
- 1 and 3/4 cup sugar
- 3/4 cup cocoa powder (dark)
- 2 quarts flour
- 1 1/2 teaspoon soda bicarbonate
- 2 tablespoons powdered baking soda
- 1 teaspoon kosher salt
- a quarter cup of vegetable oil
- vanilla extract (two tablespoons)
- 3 eggs (big)
- 1 gallon buttermilk
- 1/2 cup coffee (highly brewed)
for the filling of the cookie dough
- room temperature 3/4 cup unsalted butter
- 1 cup packed brown sugar
- a quarter cup of granulated sugar
- Pasteurized egg whites, 4 tblsp.
- vanilla extract (two tablespoons)
- 1 2/3 cup tempered all-purpose flour
- baking soda, a sprinkle
- a half teaspoon of salt
- 1 cup chocolate chips, mini
for the chocolate ganache
- room temperature 1/2 cup unsalted butter
- 1 1/2 cup powdered sugar (about 1 pound)
- 1/2 cup chocolate powder, unsweetened
- 1–3 teaspoons of milk
- 1 teaspoon of salt
- 1 teaspoon extract de vanille
- a quarter teaspoon of espresso powder
for the icing
- Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, grease and line three 6 inch cake pans OR two 8-inch cake pans.
- Whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt in a large mixing basin. Whisk together the oil, vanilla, eggs, and buttermilk in a separate dish.
- Whisk together the wet and dry ingredients until no lumps remain. Pour in the brewed coffee and stir until everything is well mixed.
- Fill prepared pans halfway with batter and bake for 30 minutes, or until a knife inserted in the middle of the cake comes out clean. Before icing, let the cake cool fully on a wire rack.
Prepare the filling and icing, then construct the cake.
- Make the cookie dough filling while the cakes are cooling. Combine the butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy.
- Scrape down the sides of the basin and whisk in the pasteurized egg whites and vanilla extract until well combined.
- Mix in the flour, salt, and baking soda until everything is well blended. Add the chocolate chips last. Separate the cookie batter into two bowls.
- Make the chocolate buttercream after that. In a stand mixer fitted with the whisk attachment, place the room temperature butter. Cream the butter until it is light and fluffy. Scrape down the sides of the basin and stir in the cocoa powder. Begin by beating at a moderate speed and gradually raise to a high speed until the mixture is homogeneous.
- To begin, scrape the bowl clean and add the powdered sugar, vanilla essence, espresso powder, and 3 Tablespoons of milk. Beat on low speed until light and fluffy, then gradually raise to high speed.
- If the frosting is too stiff, add a tablespoon of milk at a time. If the frosting is too liquidy, gradually add 1 tablespoon of powdered sugar until it gets the appropriate consistency.
- Place the first cake layer on a cake stand and frost it. Pat approximately a third of the cookie dough mixture into an even layer on top. Rep with the second layer and 1/3 of the remaining cookie dough. Place the third cake on top of the cookie dough layer and push down firmly.
- Frost the top and sides of the cake with chocolate buttercream, smoothing down the edges with an offset spatula. Roll the leftover cookie dough into little cookie dough truffles and use to adorn the top of the cake if desired. If not, you can always preserve the leftover edible cookie dough for later nibbling!
- Preheat the oven to 325°F and prepare a baking sheet with parchment paper to temper the all-purpose flour for the cookie dough filling. Make a uniform coating of flour using your hands. Place in the oven and bake for 2 minutes, stirring the flour occasionally with a rubber spatula. Repeat for another 15 minutes, or until the flour reaches 165 degrees Fahrenheit. Remove the flour from the oven and set it aside to cool before incorporating it into the cookie dough filling.
The “cookie dough chocolate cake” is a rich dessert that has been made using brownie batter. The cake is topped with a chocolate frosting and cookie dough crumbs.
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