Cookie Dough Chocolate Cake

Cookie Dough Chocolate Cake.  This is definitely NOT your mama’s chocolate cake recipe!

Is it just us, or does it seem like A LOT of people have early summer birthdays?  We’ve had a whole slew of friends celebrate the turning of another year over the last month, and as Spatularettes we feel that it is our job to provide the cake for said celebrations.  To keep things simple, we decided to make One Bowl Chocolate Cake and just dress it up different ways.

In case you haven’t tried it yet, adding cooking dough to any dessert is a sure fire way to make it a hit.  We found the recipe for eggless cookie dough filling on Pinterest which led us to Sweet Anna’s blog.  You can also just make your favorite chocolate chip cookie dough and leave out the eggs!  Since the cake is rich and the filling is sweet, we decided to mellow out the frosting a bit and use Smitten Kitchen’s sour cream chocolate frosting.  The sour cream frosting didn’t seem sweet enough on it’s own, but when paired with the cake and the filling, turned out to be the perfect balance of flavors.  Try it, we think you’ll love it!


-1/2  cup butter, softened
-1/2 cup firmly packed brown sugar
-1/2 cup sugar
-2 Tbs milk
-1 tsp pure vanilla extract
-1 cup flour
-1 cup mini chocolate chips

-13 oz bag of chocolate chips (dark or semi sweet)
-16 oz container of sour cream, at room temperature
-1/2 cup light corn syrup
-3/4 teaspoon vanilla extract

Start by baking your favorite chocolate layer cake.  We suggest our One Bowl Chocolate Cake.  Let the layers cool completely before assembling the cake.
For the cooking dough filling, beat the butter in the bowl of a stand mixer until light and fluffy.  Add both sugars and continue to beat for another minute.  Combine the milk and the vanilla in a liquid measuring cup and alternating adding the liquids and the flour while mixing on low speed.  Once the dough has formed, fold in the mini chocolate chips with a spatula.  We suggest leaving the cookie dough at room temperature until you are ready to assemble.
For the frosting, start by melting the chocolate, either on the stove top or in the microwave.  Once the chocolate is melted, remove it from the heat and allow it to cool until it is tepid.  In a separate bowl, whisk together the sour cream, corn syrup and vanilla.  Slowly add in the cooled chocolate, stirring quickly until the ingredients combine evenly and form the frosting.  Refrigerate until you are ready to frost the cake.  The consistency of the frosting is that of a thick pudding, which makes it very easy to spread.  Just make sure you keep it chilled so as not to end up with a runny mess!
To assemble the cake, place one layer on a serving plate and top with the majority of the room temperature cookie dough.  It is very thick, but should spread relatively easily.  Top with the other layer, and use the remaining cookie dough to fill in any gaps around the edges.  Finally, frost the cake with a thin layer of chocolate frosting and decorate with mini chocolate chips or the embellishment of your choice!
This might not be your mama’s chocolate cake, but we promise she will love it too!
Tall and Small

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