There’s just something magical about baking, isn’t there? The way the aroma fills the kitchen, making it feel warm and inviting. One of my all-time favorites is this chocolate cake with edible cookie dough filling—it’s pure bliss! Trust me, when you take that first bite, the rich chocolate flavor melts in your mouth, and then you get a surprise burst of sweet, gooey cookie dough. Ah! It’s like a dreamy combo of childhood nostalgia and decadent dessert all in one. I remember the first time I made this for a friend’s birthday; their eyes lit up with joy, and I knew I was onto something special. It’s become a staple at my gatherings, and I can’t wait for you to try it! You’re going to love every moment of making (and eating) this delightful cake.
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter (softened to room temperature)
- 1 cup packed brown sugar
- 1 cup all-purpose flour (for cookie dough filling)
- 1/2 cup mini chocolate chips
- 1 teaspoon vanilla extract (for cookie dough filling)
How to Prepare Chocolate Cake with Edible Cookie Dough Filling
Alright, let’s get down to the nitty-gritty of making this amazing chocolate cake with edible cookie dough filling. It might sound like a lot, but trust me, it’s super simple and totally worth it. First things first, you’ll want to preheat your oven to 350°F (175°C). This ensures everything bakes evenly. While that’s heating up, grab a large bowl and mix together your flour, sugar, cocoa powder, baking powder, baking soda, and salt. It’s like the foundation of our cake!
Next, it’s time to add the wet ingredients. Toss in the eggs, whole milk, vegetable oil, and vanilla extract. Mix it until it’s smooth and creamy. Now, here’s the fun part: carefully stir in the boiling water. It might seem a little scary, but this step makes the cake super moist. Once everything is combined, pour the batter into your greased cake pans and slide them into the oven. Bake for about 30-35 minutes, but do keep an eye on them. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Step-by-Step Instructions
Once the cakes are out of the oven, let them cool completely in the pans. This is crucial because if you try to frost them too soon, you’ll end up with a gooey mess. While they’re cooling, let’s whip up that edible cookie dough filling! In another bowl, beat the softened butter and brown sugar until it’s all creamy and dreamy. Then, mix in the flour and vanilla, followed by those irresistible mini chocolate chips. Now, you’re ready to layer! Start with one chocolate cake layer, spread a generous amount of that cookie dough filling on top, and then carefully place the second layer on top. Finish it off with your favorite chocolate frosting, and voilà! You’ve got a show-stopping dessert that’s bound to impress!
Why You’ll Love This Recipe
- Decadent, rich chocolate flavor that satisfies every sweet tooth.
- Surprise layer of edible cookie dough adds a delightful twist.
- Moist and fluffy texture that melts in your mouth.
- Simple ingredients and easy steps make it perfect for bakers of all levels.
- Perfect for celebrations or a cozy night in—everyone will adore it!
Tips for Success
To make sure your chocolate cake with edible cookie dough filling turns out absolutely perfect, I’ve got some handy tips for you! First, always use room temperature ingredients—this helps them mix together more smoothly and results in a fluffier cake. So, let those eggs and milk sit out for a bit if they’re cold. When mixing, don’t overdo it! Just mix until everything is combined; it’ll keep your cake light and airy.
Keep an eye on your baking time, too. Ovens can vary, so start checking your cakes a few minutes early by inserting a toothpick. If it comes out with a few moist crumbs, that’s just right! And remember to let the cakes cool completely before frosting—this prevents a messy, melted situation. Follow these tips, and you’ll have a stunning cake that everyone will rave about!
Variations
One of the best things about this chocolate cake with edible cookie dough filling is how versatile it is! If you’re feeling adventurous, you can easily switch up the frosting. Try a fluffy cream cheese frosting for a tangy contrast, or go for a rich peanut butter frosting that’ll make your taste buds dance! Want to change the cookie dough flavor? You could mix in some crushed Oreos for a cookies-and-cream vibe or even some chopped nuts for a delightful crunch.
For a seasonal twist, how about adding a sprinkle of cinnamon and nutmeg to the batter for a warm, spiced flavor? If you’re in the mood for a fruity kick, layer in some fresh raspberries or strawberries between the cake layers along with the cookie dough. The possibilities are endless, and each variation is sure to bring a unique flair to this already fabulous dessert!
Nutritional Information
Let’s talk numbers! Each slice of this decadent chocolate cake with edible cookie dough filling is estimated to pack a punch with about 450 calories. You’ll get around 22g of fat, 5g of protein, and 58g of carbohydrates. Plus, there’s about 35g of sugar in there to satisfy your sweet tooth. Keep in mind these values are estimates and can vary based on exact ingredients used. Enjoy every bite guilt-free!
Storage & Reheating Instructions
Alright, so you’ve made this glorious chocolate cake with edible cookie dough filling, and now you’ve got some leftovers (if you’re lucky!). To keep it fresh, store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to save it for later, you can wrap it tightly in plastic wrap and pop it in the freezer for up to a month. Just make sure it’s well-sealed to avoid freezer burn!
When you’re ready to enjoy those leftover slices, simply thaw them overnight in the fridge. If you like your cake warm, you can pop a slice in the microwave for about 10-15 seconds to bring back that delightful gooeyness. Trust me, every bite will still taste like a slice of heaven!
FAQ Section
Can I use a different type of flour? Absolutely! If you want to switch things up, you can use cake flour for an even lighter texture. Just keep in mind that you may need to adjust the measurements slightly.
What if I don’t have unsweetened cocoa powder? No worries! You can substitute with Dutch-processed cocoa powder, but the flavor will be a bit different. Your cake will still be delicious!
Can I make this cake ahead of time? Yes! This cake actually tastes even better the next day as the flavors have time to meld. Just make sure to store it properly in an airtight container.
Is the cookie dough filling safe to eat? Yes! Since we’re using heat-treated flour and no eggs, it’s perfectly safe to enjoy. It’s like a nostalgic treat without the worry!
Can I use a store-bought frosting instead? Absolutely! If you’re short on time, feel free to grab your favorite chocolate frosting from the store. It’ll still taste amazing!
Print
Chocolate Cake with Edible Cookie Dough Filling Bliss
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich chocolate cake layered with edible cookie dough filling.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1 cup flour (for cookie dough)
- 1/2 cup mini chocolate chips
- 1 teaspoon vanilla extract (for cookie dough)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Stir in boiling water until well combined.
- Pour batter into greased cake pans.
- Bake for 30-35 minutes. Check with a toothpick.
- Let cakes cool completely.
- For the cookie dough, beat butter and brown sugar until creamy.
- Add flour and vanilla, mix well. Stir in chocolate chips.
- Layer cookie dough between cake layers.
- Frost the cake with your favorite chocolate frosting.
Notes
- Use room temperature ingredients for better mixing.
- Store leftovers in an airtight container.
- Can be frozen for up to a month.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: chocolate cake, edible cookie dough, dessert