Double Chocolate Cookie Layer Cake

If you’re a chocolate lover, get ready to dive into a dessert that will make your taste buds dance with joy! This Double Chocolate Cookie Layer Cake combines the rich, decadent flavors of double chocolate cookies with the classic fluffy texture of a layer cake. Imagine biting into a cake that’s not just chocolatey but also has the delightful chew of cookies. This delightful creation is perfect for birthdays, celebrations, or a cozy afternoon treat. Let’s embark on this delicious journey together!

What Sets This Recipe Apart

This isn’t just any chocolate cake; it’s a layered masterpiece that features the deliciousness of cookies in cake form. The unique combination of textures—from the soft cake layers to the chewy cookie layers—creates an indulgent dessert experience. Each bite is a perfect balance of rich chocolate flavor and sweetness, and the creamy frosting ties everything together beautifully. This Double Chocolate Cookie Layer Cake is sure to impress friends and family alike!

Gather These Ingredients

• 1/2 cup unsalted butter, softened – This adds richness and moisture to your cake.
• 3/4 cup brown sugar – For that deep, caramel-like sweetness.
• 1 teaspoon vanilla extract – A must for enhancing the flavor.
• 1 large egg – Binds the ingredients together.
• 1 and 1/4 cups plain flour – The base of your cookie layer.
• 1/2 teaspoon baking soda – Helps the cookies rise.
• 1 teaspoon corn flour – Adds tenderness to the cookie texture.
• 1/2 cup chocolate chips – For those pockets of melted chocolate.
• 3/4 cup plain flour – Part of the cake batter.
• 1/2 cup cocoa powder – Adds the chocolatey depth.
• 1/2 teaspoon baking soda – Another leavening agent for the cake.
• 1/2 teaspoon baking powder – Ensures a light and fluffy cake.
• 1/2 cup brown sugar – Sweetness for the cake layers.
• 1/4 cup caster sugar – For a fine texture in the cake.
• 1/2 cup unsalted butter – Adds moisture and flavor to the cake.
• 2 large eggs – Essential for structure and richness.
• 1 teaspoon vanilla extract – Enhances the overall taste of the cake.
• 1/2 cup buttermilk – Adds moisture and tang, helping the cake stay soft.
• 3/4 cup unsalted butter, at room temperature – For the frosting.
• 6 cups icing sugar – Sweet and fluffy frosting base.
• 3/4 cup cocoa powder – For a rich chocolate frosting.
• 6 – 7 tablespoons milk – To achieve the perfect frosting consistency.

Recommended Tools

• Mixing bowls – For combining your ingredients.
• Electric mixer – Makes creaming butter and sugar easy.
• Measuring cups and spoons – Precision is key in baking.
• Spatula – For folding in ingredients gently.
• 9-inch round cake pans – To bake your cake layers.
• Cooling rack – Essential for cooling the cakes properly.
• Offset spatula – Perfect for frosting the cake evenly.

Cook Double Chocolate Cookie Layer Cake Like This

Step 1: Prepare the Cookie Layer

Start by preheating your oven to 350°F (175°C). In a mixing bowl, cream together the 1/2 cup unsalted butter and 3/4 cup brown sugar until light and fluffy. Add in the 1 teaspoon vanilla extract and the 1 large egg, mixing until combined.

In another bowl, whisk together the 1 and 1/4 cups plain flour, 1/2 teaspoon baking soda, 1 teaspoon corn flour, and 1/2 cup chocolate chips. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop out tablespoon-sized portions of the cookie dough and place them on a lined baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool completely on a wire rack.

Step 2: Make the Cake Batter

In a large mixing bowl, cream together the 1/2 cup unsalted butter and both 1/2 cup brown sugar and 1/4 cup caster sugar until smooth and fluffy. Add in the 2 large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract and 1/2 cup buttermilk until well combined.

In another bowl, sift together the 3/4 cup plain flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 3: Bake the Cake Layers

Divide the cake batter evenly between two greased and floured 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Frosting

In a large mixing bowl, beat the 3/4 cup unsalted butter until creamy. Gradually add in the 6 cups icing sugar and 3/4 cup cocoa powder, alternating with 6 – 7 tablespoons milk until you reach your desired frosting consistency. Beat until fluffy and well combined.

Step 5: Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then add a layer of the cooled cookie pieces. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Decorate with any extra cookie pieces or chocolate shavings if desired.

Make It Year-Round

• Seasonal Flavors: Add peppermint extract during the holidays for a festive twist!
• Fruit Additions: Incorporate fresh berries in the frosting for a summer touch.
• Nutty Crunch: Mix in chopped nuts for added texture and flavor.
• Layer Variations: Experiment with different cake flavors, like vanilla or red velvet, for a unique spin.

Cook’s Notes

• For a richer chocolate flavor, consider using dark cocoa powder.
• Ensure all ingredients are at room temperature before beginning for the best results.
• Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.

Make Ahead Like a Pro

You can prepare the cookie layer and cake layers a day in advance. Just store them in airtight containers at room temperature. The frosting can also be made ahead of time; just give it a quick whip before using it to ensure it’s fluffy. Assemble the cake the day you plan to serve it for the freshest taste!

Frequently Asked Questions

Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free blend that measures cup-for-cup. The texture may vary slightly, but it should still work well.

What can I substitute for buttermilk?

You can make your own buttermilk by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

How do I store the leftover cake?

Store the leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be refrigerated for about a week.

Can I freeze this cake?

Yes! You can freeze the unassembled cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw them in the refrigerator before frosting and serving.

You Might Also Like

• Chocolate Chip Cookie Dough Brownies
• Classic Chocolate Cupcakes
• Rich Chocolate Mousse
• Decadent Fudge Brownies

Time to Try It

This Double Chocolate Cookie Layer Cake is more than just a dessert; it’s a celebration of flavors and textures that will leave everyone wanting more. Whether you’re baking for a special occasion or just because, this cake is sure to steal the show. So roll up your sleeves, gather your ingredients, and get ready to impress with this incredible treat! Enjoy every delicious bite of chocolatey goodness!