Cookie Dough Cake

This cookie dough cake is made with layers of rich, fudgy brownies and edible cookie dough, all enveloped in thick chocolate frosting. This is the ultimate showstopper that’s deceptively easy to make!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 215kcal

Author Arman Liew

Ingredients

3/4 cup + 2 tablespoons coconut oil
3 cups chocolate chopped
2 1/4 cups sugar
6 large eggs
6 tablespoons cocoa powder
9 tablespoons cornstarch

Cookie dough layer

1 cup butter
1 cup light brown sugar
1/3 cup sugar
2 teaspoons vanilla extract
2 tablespoons milk
2 cups all-purpose flour heat treated * see notes
1 cup chocolate frosting

Instructions

Preheat the oven to 180C/350 and grease 3 8-inch cake pans with cooking spray and set aside.
In a microwave safe bowl, add the coconut oil and chocolate and melt in 20-second spurts. Whisk together. Add the sugar, then add the eggs, one at a time. Add the cocoa powder and arrowroot and mix until the batter is smooth.
Pour the batter into the three cake pans and bake for 23-25 minutes, or until a toothpick comes out clean. Let the brownies cool in the cake pan completely.
While the brownie cakes cool, make the edible cookie dough.
In a mixer, cream together the butter with brown sugar and white sugar until combined. Add the vanilla and milk and continue mixing. Slowly add the flour until just combined. Fold through the chocolate chips.
Once your brownies have cooled, prepare the first brownie layer. Lay a thin layer of chocolate frosting, followed by half the cookie dough. Repeat again and top with the final brownie layer. Top with extra chocolate frosting. Refrigerate for an hour, to firm up.

Notes

* To heat treat flour: To heat treat flour, spread it into an even layer on a baking sheet and bake at 350F for 5-6 minutes. Allow it to cool before using.

TO STORE: Leftover cake should be stored in the refrigerator, covered, for up to 2 weeks.

TO FREEZE: Place the cake in a freezer-safe container and freeze for up to 3 months. Let the cake thaw overnight in the fridge before enjoying it.

Nutrition