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Double Chocolate Cookie Layer Cake

This Double Chocolate Cookie Layer Cake is a chocolate lover's dream! Indulge in layers of rich chocolate cookies and fluffy cake.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Celebration, Chocolate, Cookie, Layer Cake
Servings: 8 servings

Ingredients

For the Cookie Layer:

  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 and 1/4 cups plain flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon corn flour
  • 1/2 cup chocolate chips

For the Cake Batter:

  • 3/4 cup plain flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup brown sugar
  • 1/4 cup caster sugar
  • 1/2 cup unsalted butter at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the Frosting:

  • 3/4 cup unsalted butter
  • 6 cups icing sugar
  • 3/4 cup cocoa powder
  • 6 - 7 tablespoons milk to achieve perfect frosting consistency

Instructions

Prepare the Cookie Layer:

  • Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add in the vanilla extract and the egg, mixing until combined.
  • In another bowl, whisk together the plain flour, baking soda, corn flour, and 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.

Make the Cake Batter:

  • In a large mixing bowl, cream together the unsalted butter, brown sugar, and caster sugar until smooth and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk until well combined.
  • In another bowl, sift together the plain flour, cocoa powder, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

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.

Prepare the Frosting:

  • In a large mixing bowl, beat the unsalted butter until creamy. Gradually add in the icing sugar and cocoa powder, alternating with milk until you reach your desired frosting consistency. Beat until fluffy and well combined.

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.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Spatula
  • 9-inch round cake pans
  • Cooling rack
  • Offset spatula

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.