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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 175°C (350°F) and line 2 (or 3) round cake pans with parchment.
- Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
- Add eggs, milk, oil, and vanilla; beat until smooth.
- Add boiling water/coffee to the batter, which will be thin.
- Pour batter into pans and bake for 28–34 minutes for 8-inch pans. Cool completely.
- 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.
- 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.
- Beat butter for 3 minutes, gradually add powdered sugar, then add cream, vanilla, and salt. Beat until light and fluffy.
- 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.
- Apply a thin crumb coat of buttercream, chill for 20 minutes, then add a smooth final coat of vanilla buttercream and decorate the top.
- 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