Chocolate Fudge Cookie Dough Layer Cake is a must-try!

Introduction to Chocolate Fudge Cookie Dough Layer Cake

Welcome to the world of indulgence with my Chocolate Fudge Cookie Dough Layer Cake! If you’re anything like me, you know that life can get hectic, and sometimes, we all need a little sweet escape. This cake is not just a dessert; it’s a celebration of flavors that brings joy to any occasion. Imagine moist chocolate cake layers, creamy fudge, and edible cookie dough all in one bite! Whether you’re looking to impress guests or simply treat yourself, this cake is the perfect solution for a busy day or a cozy night in.

Why You’ll Love This Chocolate Fudge Cookie Dough Layer Cake

This Chocolate Fudge Cookie Dough Layer Cake is a dream come true for any dessert lover. It’s incredibly easy to make, even for those who might feel intimidated in the kitchen. The rich flavors blend beautifully, creating a taste sensation that’s hard to resist. Plus, it’s perfect for any occasion, from birthdays to casual get-togethers. Trust me, every slice is a little piece of happiness that will leave everyone asking for more!

Ingredients for Chocolate Fudge Cookie Dough Layer Cake

Let’s dive into the delicious components that make up this Chocolate Fudge Cookie Dough Layer Cake. Each ingredient plays a vital role in creating that rich, decadent flavor and texture. Here’s what you’ll need:

• All-purpose flour: The backbone of our cake, providing structure and stability.
• Sugar: Sweetness is key! It balances the rich chocolate and enhances the overall flavor.
• Cocoa powder: This adds that deep chocolate flavor we all crave, making every bite heavenly.
• Baking powder and baking soda: These leavening agents help the cake rise, giving it that light, fluffy texture.
• Salt: A pinch of salt enhances the sweetness and rounds out the flavors beautifully.
• Eggs: They bind everything together and add moisture, making the cake rich and tender.
• Whole milk: This adds creaminess and helps create a moist cake.
• Vegetable oil: For added moisture and a tender crumb, oil is a must in this recipe.
• Vanilla extract: A splash of vanilla elevates the flavor profile, making it even more delightful.
• Boiling water or hot coffee: This may sound unusual, but it intensifies the chocolate flavor and creates a silky batter.
• Semi-sweet chocolate chips: These are melted into a luscious fudge layer, adding richness and depth.
• Heavy cream: Used to create a smooth and creamy fudge that’s simply irresistible.
• Butter: Essential for both the cookie dough and the frosting, it adds richness and flavor.
• Brown sugar and granulated sugar: A combination gives the cookie dough a chewy texture and a hint of caramel flavor.
• Heat-treated flour: This is crucial for the edible cookie dough, ensuring it’s safe to eat raw.
• Mini chocolate chips: These little gems add bursts of chocolate in the cookie dough layer.
• Powdered sugar: The key ingredient for a fluffy buttercream frosting that’s sweet and smooth.
• Optional toppings: Feel free to get creative! Chocolate chips, chunks, or even chocolate-coated candies can add a fun touch.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Now, let’s get ready to bake this masterpiece!

How to Make Chocolate Fudge Cookie Dough Layer Cake

Now that we have all our ingredients ready, let’s dive into the fun part—making this Chocolate Fudge Cookie Dough Layer Cake! Follow these simple steps, and you’ll be on your way to creating a dessert that will wow everyone. Trust me, the process is just as enjoyable as the final product!

Step 1: Preheat and Prepare

First things first, preheat your oven to 175°C (350°F). While that’s heating up, grab your round cake pans and line them with parchment paper. This little trick ensures that your cake layers come out easily without sticking. I always find that a little preparation goes a long way in making the baking process smoother and more enjoyable!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until they’re well blended. This step is crucial because it ensures that all the leavening agents are evenly distributed. The last thing you want is a cake that rises unevenly. Trust me, I’ve been there!

Step 3: Combine Wet Ingredients

Now, it’s time to add the wet ingredients! Crack in the eggs, pour in the whole milk, vegetable oil, and vanilla extract. Beat everything together until the mixture is smooth and creamy. This is where the magic starts to happen! The batter should look rich and inviting, making you eager to continue.

Step 4: Add Boiling Water

Here’s a little secret: add the boiling water or hot coffee to the batter. It might seem odd, but this step intensifies the chocolate flavor and creates a silky texture. Mix it in gently; the batter will be quite thin, but that’s perfectly normal. Just think of it as a chocolatey potion ready to transform into a cake!

Step 5: Bake the Cake

Pour the batter evenly into your prepared cake pans. Bake them in the preheated oven for about 28 to 34 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, let the cakes cool completely in the pans. Patience is key here; trust me, it’s worth the wait!

Step 6: Prepare the Chocolate Fudge Layer

While the cakes are cooling, let’s whip up that luscious chocolate fudge layer. Heat the heavy cream in a saucepan until it’s steaming, then pour it over the semi-sweet chocolate chips in a bowl. Let it sit for about two minutes, then whisk until smooth. Add a bit of butter and a pinch of salt, and let it thicken for 20 to 30 minutes. This fudge is pure bliss!

Step 7: Make the Edible Cookie Dough Cream Layer

In another bowl, beat the softened butter and sugars until fluffy. Then, mix in the milk and vanilla extract. Gradually add the heat-treated flour and salt, folding in the mini chocolate chips at the end. This cookie dough cream layer is a delightful surprise in the cake. I could eat it straight from the bowl!

Step 8: Prepare the Vanilla Buttercream Frosting

For the frosting, beat the softened unsalted butter for about three minutes until it’s light and fluffy. Gradually add the powdered sugar, mixing well. Then, pour in the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and airy. This buttercream is the perfect finishing touch for our cake!

Step 9: Assemble the Cake

Now comes the fun part—assembling the cake! Start with the first chocolate cake layer, spreading a generous layer of chocolate fudge on top. Add the second cake layer and spread the edible cookie dough cream over it. Finally, place the last cake layer on top. Apply a thin crumb coat of buttercream around the sides and top, then chill for 20 minutes to set.

Step 10: Chill and Serve

After chilling, apply a smooth final coat of vanilla buttercream to the cake. Get creative with your decorations! Chill the whole cake for at least an hour before slicing. This helps achieve those clean, beautiful layers. When you’re ready to serve, slice into this masterpiece and watch everyone’s eyes light up!

Tips for Success

• Always measure your ingredients accurately for the best results.
• Let your cakes cool completely before frosting to prevent melting.
• Chill the cake layers for easier assembly and cleaner slices.
• Use room temperature ingredients for a smoother batter.
• Feel free to customize toppings based on your preferences!
• Don’t rush the chilling process; it enhances the flavors.

Equipment Needed

• Round cake pans: Use 8-inch or 9-inch pans; springform pans work too!
• Mixing bowls: A set of various sizes is handy for mixing ingredients.
• Whisk and spatula: Essential for blending and folding ingredients smoothly.
• Measuring cups and spoons: Accurate measurements are key to success.
• Cooling rack: Helps cakes cool evenly and prevents sogginess.

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake gluten-free. Just ensure the blend includes xanthan gum for structure.
• Vegan: Replace eggs with flaxseed meal or applesauce, use plant-based milk, and opt for vegan butter in the frosting and cookie dough layers.
• Nutty Twist: Add chopped nuts like walnuts or pecans to the cookie dough layer for an extra crunch and flavor.
• Mint Chocolate: Incorporate mint extract into the chocolate fudge layer for a refreshing mint chocolate experience.
• Caramel Drizzle: Drizzle caramel sauce over the top of the cake for an added layer of sweetness and richness.

Serving Suggestions

• Pair with Ice Cream: A scoop of vanilla or chocolate ice cream complements the rich flavors beautifully.
• Fresh Berries: Serve with strawberries or raspberries for a refreshing contrast to the sweetness.
• Presentation: Dust with cocoa powder or powdered sugar for an elegant touch.
• Drinks: Enjoy with a glass of cold milk or a rich cup of coffee.

FAQs about Chocolate Fudge Cookie Dough Layer Cake

Can I make the Chocolate Fudge Cookie Dough Layer Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge. Assemble the cake the day you plan to serve it for the best flavor and freshness.

How do I store leftovers of the Chocolate Fudge Cookie Dough Layer Cake?

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to five days. Just remember to let it come to room temperature before serving for the best taste!

Can I freeze the Chocolate Fudge Cookie Dough Layer Cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving.

What can I substitute for the eggs in the cookie dough layer?

If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Both options work well in the cookie dough layer!

Can I use different types of chocolate for the fudge layer?

Definitely! While semi-sweet chocolate chips are perfect, you can experiment with dark chocolate or even milk chocolate for a sweeter fudge. Just keep in mind that the flavor will change slightly based on your choice!

Final Thoughts

Creating this Chocolate Fudge Cookie Dough Layer Cake is more than just baking; it’s about crafting a moment of joy. Each layer tells a story, from the rich chocolate cake to the creamy fudge and delightful cookie dough. I love how this cake brings people together, whether it’s for a birthday celebration or a cozy family gathering. The smiles and satisfied sighs that follow each slice make all the effort worthwhile. So, roll up your sleeves, embrace the mess, and enjoy the sweet rewards of your culinary adventure. Trust me, this cake will become a cherished favorite!

Chocolate Fudge Cookie Dough Layer Cake is a must-try!

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• Author: Kitchen-pop
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Chocolate Fudge Cookie Dough Layer Cake is a decadent dessert featuring moist chocolate cake layers, creamy chocolate fudge, and an edible cookie dough filling, all topped with a fluffy vanilla buttercream.

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Ingredients

Scale 1x2x3x

• Moist Chocolate Cake Layers
• 2 cups (250 g) all-purpose flour
• 2 cups (400 g) sugar
• ¾ cup (75 g) cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240 ml) boiling water or hot coffee
• Silky Chocolate Fudge Layer
• 1 ½ cups (260 g) semi-sweet chocolate chips
• ¾ cup (180 ml) heavy cream
• 3 tbsp butter
• Pinch of salt
• Edible Cookie Dough Cream Layer
• ½ cup (113 g) butter, softened
• ½ cup (100 g) brown sugar
• ¼ cup (50 g) sugar
• 2 tbsp milk
• 1 tbsp vanilla extract
• 1 ½ cups (180 g) heat-treated flour*
• ½ tsp salt
• 1 cup (160 g) mini chocolate chips
• Vanilla Buttercream Frosting
• 1 ½ cups (340 g) unsalted butter, softened
• 5–6 cups (600–720 g) powdered sugar
• 2–4 tbsp heavy cream
• 2 tbsp vanilla extract
• Pinch of salt
• Toppings
• Chocolate chips
• Chocolate chunks
• Chocolate-coated candies
• Optional whipped rosettes (with leftover buttercream)

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Instructions

1. Preheat oven to 175°C (350°F) and line 2 (or 3) round cake pans with parchment.
2. Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
3. Add eggs, milk, oil, and vanilla; beat until smooth.
4. Add boiling water/coffee to the batter, which will be thin.
5. Pour batter into pans and bake for 28–34 minutes for 8-inch pans. Cool completely.
6. Heat heavy cream until steaming, pour over chocolate chips, let sit for 2 minutes, then whisk smooth. Add butter and a pinch of salt, let thicken for 20–30 minutes.
7. Beat butter and sugars until fluffy, then add milk and vanilla. Mix in heat-treated flour and salt, fold in mini chocolate chips, and chill for 10 minutes.
8. Beat butter for 3 minutes, gradually add powdered sugar, then add cream, vanilla, and salt. Beat until light and fluffy.
9. Assemble the cake by placing the first chocolate cake layer, spreading a thick layer of chocolate fudge, adding the next cake layer, spreading the cookie dough cream, and adding the final cake layer.
10. Apply a thin crumb coat of buttercream, chill for 20 minutes, then add a smooth final coat of vanilla buttercream and decorate the top.
11. Chill the whole cake for 1 hour before slicing for clean layers. Store refrigerated up to 5 days.

Notes

• Heat-treat flour by microwaving for 1 minute or baking for 5 minutes at 180°C (350°F).
• For best results, chill the cake before slicing.
• Store leftovers in the refrigerator for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 40g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg