Chocolate Brownie Cookie Dough Cake

It’s the moment you’ve been waiting for. It’s time for chocolate brownie cookie dough cake AKA a rich and fudgy chocolate cake filled with cookie dough and frosted with a dreamy chocolate frosting. How you say… drool?

Chocolate Brownie Cookie Dough Cake

I’m a big cake girl. I know it can be a little more labor intensive than throwing together a batch of brownies or cookies, but there’s something special about cake. Because sometimes the best things take a little more time and work. And believe me when I tell you that this chocolate cookie dough cake is well worth it.

What is chocolate brownie cookie dough cake?

This decadent cake is made with layers of fudgy chocolate cake, gooey edible cookie dough, and frosted with a luscious chocolate butter cream. The result is *chef’s kiss.* This cookie dough cake recipe is easy to whip up, but tastes gourmet. And it’s fun enough to serve for a special occasion when you’re looking to upgrade your regular ol’ chocolate cake. It consists of 3 scrumptious components:

• Chocolate brownie cake
• Edible cookie dough filling
• Chocolate buttercream frosting

What will you need to make chocolate cookie dough cake?

So, don’t get mad. You will need a fair amount of ingredients to make this chocolate cookie dough cake.  It’s a pretty simply recipe to throw together, but there are 3 different elements that each require their own set of ingredients. What can I say, sometimes good things require a little work.

Here’s your grocery list:

• Granulated sugar – The chocolate cake will be sweetened by plain ol’ white sugar. You’ll also need a bit of granulated sugar to sweeten the cookie dough filling.
• Brown Sugar – Any classic chocolate chip cookie dough obviously needs brown sugar to keep it moist, sweet, and chewy, and this cookie dough filling is no exception
• Powdered Sugar – You’ll need powdered sugar for the chocolate buttercream component of this cookie dough cake.
• Cocoa powder – Cocoa Powder is what gives this cake its deep chocolatey flavor, so make sure you use a high quality cocoa powder. You’ll also need cocoa powder to whip up the dreamy chocolate buttercream, so make sure you have at least 1 and 1/2 cups. We always use Rodelle’s cocoa powder and cannot recommend it enough.
• All Purpose Flour – No fancy cake flour required! You can use regular ol’ all purpose flour to create that velvety crumb.
• Baking powder + Baking Soda – A combination of baking powder and baking soda will create a beautiful rise in your chocolate cake.
• Eggs – Use large eggs at room temperature for the best results!
• Pasteurized Egg Whites – You can usually find these in a carton by the egg section. They are totally safe to eat because they’ve been heat treated to get rid of any bacteria.
• Buttermilk – Buttermilk is an absolute must when it comes to cake baking. It will give your baking soda a little extra oompf and really deepens the flavor fo your cake. If you don’t have buttermilk on hand (does anyone?!), you can make your own buttermilk at home!
• Strongly Brewed Coffee – Coffee will deepen the flavor of the chocolate. I promise you, your cake will NOT taste like coffee. Just deep, rich, velvety chocolate 🙂 Make sure your coffee is at room temperature to prevent cooking your batter!
• Unsalted Butter – You’ll need butter to make the cookie dough filling and the chocolate buttercream. I prefer to use unsalted butter so that I can fully control how much salt is in the finished product but you can always use salted butter if that’s all you have on hand. We LOVE Vermont Creamery’s Cultured Butter.
• Vanilla Extract – You’ll need vanilla extract for all components of this cookie dough cake. Make sure you’re using a high quality pure vanilla extract!

Is this cookie dough cake safe to eat?

Heck yeah it is! The dreamy cookie dough filling in this cookie dough cake is completely safe to eat. Now, I won’t lie. I have been known to eat a lot of raw cookie dough. I KNOW. It’s not good for you, salmonella, blah blah, but the moral of this story is that you can fully trust that I know exactly how the real deal cookie dough should taste. And this edible cooke dough tastes just as the good as the regular kind.

The cookie dough filling is totally safe to eat, because it’s made with pasteurized egg whites and with tempered flour. Flour should not be consumed raw, so we just toasted it in the oven for a 15 minutes to cook off any potentially harmful bacteria.

The result is a cookie dough filling that tastes just as good as cookie dough.

Tips for the best chocolate cake

This chocolate cake tastes straight from a bakery, but a child could make it. Which is about the level of difficulty I can handle today lololololol. In all serious though, you don’t even need a stand mixer for this recipe and it’s the perfect indulgent treat to whip up with your non-baker friends or a kiddo. Just follow these three simple steps and you’re guaranteed a gourmet cake:

• Don’t use hot coffee: Brew your coffee and then pop it in the fridge for ten minutes to cool it down so that you don’t scramble the eggs in your batter!
• Use high quality cocoa powder: The quality of your cocoa powder will make or break your cake, so please splurge an extra dollar on the higher quality stuff. Your cake will thank you.
• Do not over bake your cakes: There is nothing sadder than a dry chocolate cake. Take your cakes out when a knife comes out mostly clean rather than waiting for it to come out completely dry. Your cake will continue to bake as it cools!

Alright, enough talking. It’s time to FEAST on this scrumptious chocolate cookie dough cake!

• Author: Sofi | Broma Bakery

Chocolate Brownie Cookie Dough Cake

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• Author: Sofi | Broma Bakery

Units: USM

Ingredients

for the chocolate cake:

• 1 3/4 cups sugar
• 3/4 cups dark cocoa powder
• 2 cups flour
• 1 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup strongly brewed coffee

for the cookie dough filling

• 3/4 cup unsalted butter, room temperature
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 4 Tablespoons pasteurized egg whites*
• 2 teaspoons vanilla extract
• 1 2/3 cup all purpose flour, tempered*
• pinch of baking soda
• 1/2 teaspoon salt
• 1 cup mini chocolate chips

for the chocolate frosting

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups powdered sugar (about 1 lb)
• 1/2 cup unsweetened cocoa powder
• 1–3 Tablespoons milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon espresso powder

Instructions

for the cake

1. Preheat oven to 350°F. Grease and line three 6 inch cake pans OR two 8-inch cake pans with parchment paper.
2. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
4. Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.

make the filling and frosting and assemble.

1. While the cakes cool, make the cookie dough filling. In a stand mixer fit with the paddle attachment beat the butter, brown sugar and granulated sugar together until light and fluffy.
2. Scrape down the bowl and add the pasteurized egg whites and vanilla extract and mix well.
3. Add the flour, salt, and baking soda and mix until combined. Last, add the chocolate chips. Transfer the cookie dough to a separate bowl.
4. Next, make the chocolate buttercream. Place the room temperature butter in a stand mixer fit with the whisk attachment. Beat the butter until creamy. Scrape down the bowl and add the cocoa powder. Beat on low speed and gradually increase to high speed until homogenous.
5. Scrape down the bowl and add the powdered sugar, vanilla extract, espresso powder and 3 Tablespoons of milk to start. Beat on low speed and gradually increase to high speed, beating until light and fluffy.
6. If the frosting feels too stiff, add more milk one tablespoon at a time. If it feels too liquidy, add in 1 tablespoon of powdered sugar at a time until frosting reaches its desired consistency.
7. Frost the cake by placing the first cake layer onto a cake stand. Top with about 1/3 of the cookie dough mixture, patting it into an even layer. Repeat with the second layer and another 1/3 of the cookie dough. Firmly press the third cake on top of the cookie dough layer.
8. Frost the top and sides of the cake with the chocolate buttercream, using an offset spatula to smooth out the sides of the cake. If desired, roll the remaining cookie dough into little cookie dough truffles and decorate the top of the cake. If not, you can always just save the remaining edible cookie dough for snacking on later!

Notes

1. To temper the all purpose flour for the cookie dough filling, line a baking sheet with parchment paper and preheat the oven to 325°F. Spread the flour out into an even layer. Place in the oven and bake for 2 minutes, take the flour out and use a rubber spatula to stir the flour. Repeat this process for 15 minutes or until the flour has reached 165°F. Remove the flour for the oven and allow to cool before using in the cookie dough filling.