This chocolate cookie brownie cake is a brownie and cookie lover's dream. It has a layered moist brownie cake with cookie baked in. It is filled with chocolate fudge frosting and edible cookie dough. The cake is topped with a chocolate drip and more cookie dough.
This is the ultimate cake. It has a chocolate cake layers that have cocoa powder and melted chocolate. There are edible cookie dough layers baked right into the cake.
The best part has to be the frosting. It is a chocolate fudge frosting!
Why You Will Love This
- Brownie cake layers- This is super moist chocolate cake. Full of extra chocolate!
- Cookie dough globs- Per cake layer there are 5 cookie dough globs. That is cookie baked right into the cake!
- Chocolate fudge frosting- This is a chocolate cream cheese frosting. It uses chocolate ganache and cocoa powder.
- Edible cookie dough filling- The cookie dough not used for the cake is used as the filling!
These are some notes about the ingredients used.
- Room temperature dairy ingredients- Pull these out 2 hours before baking.
- Mini chocolate chips- These are necessary for the cookie dough. Regular chocolate chips are too big.
- Melted chocolate- I used this Lindt 70% chocolate.
- Dutch process cocoa powder- I used this one. Dutch process cocoa powder will make for a richer cake and frosting.
- Buttermilk- Actual buttermilk is best from the store. If you can't find it. See substitutions.
- Cream cheese- Use full fat cream cheese.
Step By Step Instructions
Here are the steps to bake the cake, cookie dough, and the frosting.
STEP 1: Make the cookie dough. For it to be safe to eat, toast the flour in the oven first. Then, make the cookie dough.
STEP 2: Flatten cookie dough. Use a 1oz cookie scoop to scoop 15 balls of cookie dough. Flatten slightly using your hand. Chill all of the cookie dough while you make the cake.
STEP 3: Melt the chocolate. Then, let the chocolate cool. Next, mix the dry ingredients in a large bowl.
STEP 4: Then, mix the wet ingredients. This includes the melted chocolate. Pour the wet ingredients into the dry. Whisk until smooth. Don't over mix.
STEP 5: Next, pour in hot water. It needs to be steaming from the stove. Pour slowly to not over cook the eggs. Pour cake batter into three 8 inch cake pans.
STEP 6: Top cake batter with cookie dough discs. 5 go in each cake layer. Next, bake the cake. Let the cake cool completely before decorating.
STEP 7: Make the chocolate ganache. After mixing the hot cream and chocolate chips, check to see if any chocolate chunks remain. If so, heat it in the microwave in 10 seconds intervals.
STEP 8: Beat the cream cheese and butter. It needs to be super fluffy. Add in the powdered sugar and cocoa powder. This needs to be sifted before hand.
STEP 9: Next, add in salt, vanilla, and chocolate ganache. Beat until smooth and silky. It will lighten in color slightly.
Assembling The Cake Tips
Here are some tips to assemble the cake
- The cake is easier to decorate when slightly cold.
- Make the frosting right before decorating.
- Frost the cake layer. Then, pipe a layer of frosting around the border to seal in the cookie dough.
- Save a little bit of cookie dough for the decoration. This is optional. You can use all of it inside the cake.
- Take small amount of cookie dough and flatten into small discs. Place evenly on the cake layer.
- For semi-naked look like mine, frost a light layer of frosting over the cake. The top will have more frosting than the sides.
- For a fully frosted cake. Frost a light layer of frosting. Freeze for 15 minutes to lock in the crumbs. Then, frost the cake.
- Next, freeze the cake for 10 minutes before adding the drip. A cold cake will make it harder for the chocolate to slide everywhere.
- Before decorating the top of the cake with frosting, freeze the cake again for 10 minutes. This will solidify the chocolate. If you don't do this, the frosting will slide off the edge.
- Cookie dough- You can add peanut butter to this cookie dough if you want a different flavor. Add ¼ cup.
- Melted chocolate- You can use dark or semi-sweet. If you use milk chocolate, it will make the cake very sweet.
- Buttermilk- If you can't find buttermilk, use 1 cup of cows milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Frosting- You can also make a cookie dough frosting. Double this cookie dough frosting.
Yes you can make this 2-3 days ahead of time.
Yes. Wrap the cooled cakes with cling wrap tightly. Store in the freezer up to 1 week. Let it thaw for 1 hour before decorating.
Yes! Halve the recipe.
Yes it can! Be sure to halve the frosting.
I haven't recipe tested this. If you make this cake with no egg substitute, let me know.
Storing and Freezing
Store this chocolate cookie brownie cake in the fridge in an airtight container like this cake carrier. It will last up to 5 days.
This chocolate cookie brownie cake can be frozen in individual cake slices. Wrap the slices in cling wrap. Freeze up to 30 days. Thaw for 1 hour before eating.
Other Cake Recipes To Try
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Chocolate Cookie Brownie Cake
- 2 cups All-purpose flour
- 1 teaspoon Cornstarch
- 1 teaspoon Salt
- ¾ cup Unsalted butter room temperature
- ¾ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- ⅓ cup Milk
- 1 teaspoon Pure vanilla extract
- 1 cup Mini chocolate chips
- 4 oz Chopped semi-sweet chocolate I used 70%
- 2 cups All-purpose flour
- 1 cup Dutch process cocoa powder
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 ½ cups White granulated sugar
- ¼ cup Brown sugar packed light or dark
- 3 Large eggs room temperature
- ¾ cup Oil canola or vegetable
- 2 teaspoon Pure vanilla extract
- 1 cup Buttermilk room temperature
- ¾ cup Hot water
Chocolate Fudge Frosting
- 8 oz Cream cheese room temperature
- 1 ½ cups Unsalted butter slightly cold
- 6 cups Powdered sugar sifted
- 1 cup Cocoa powder sifted
- 2 teaspoon Pure vanilla extract
- ½ teaspoon Salt
- ¼ cup Chocolate ganache
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
- Preheat the oven to 300°F. Measure out the flour and place on cookie sheet. Bake for 5 minutes. This will cook the flour and be safe to eat. Let cool completely before using.2 cups All-purpose flour
- In a mixing bowl, sift the flour, cornstarch, and salt together. Set aside. Using a mixer, beat the butter, brown sugar, and sugar together. Beat for 2 minutes on medium-high. It should be very light and fluffy.1 teaspoon Cornstarch, 1 teaspoon Salt, ¾ cup Unsalted butter, ¾ cup Brown sugar, ¼ cup White granulated sugar
- Mix in vanilla and milk. Make sure to scrape the bowl. Add in the dry ingredients and mix. Add in the mini chocolate chips.⅓ cup Milk, 1 teaspoon Pure vanilla extract, 1 cup Mini chocolate chips
- Line a cookie sheet with parchment paper. Use a 1 oz cookie scoop to scoop 15 balls of dough. Flatten out each ball out into a disc. Place in the fridge to chill. The remaining cookie dough will be for the filling. Make sure to chill the remaining cookie dough.
- Preheat the oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Line the bottoms with 8 inch parchment circles. Spray again.
- Place chopped chocolate in a microwave safe bowl. Heat for 20 seconds and stir. Then, heat in 10 second intervals until chocolate is mostly melted. Stir to get the remaining chocolate to melt. Set aside to cool.4 oz Chopped semi-sweet chocolate
- In a large mixing bowl, sift the flour, cocoa powder, baking powder, and baking soda. Mix in the salt, sugar, and brown sugar. In a separate mixing bowl, mix the eggs, oil, vanilla, buttermilk, and melted chocolate.2 cups All-purpose flour, 1 cup Dutch process cocoa powder, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt, 1 ½ cups White granulated sugar, ¼ cup Brown sugar, 3 Large eggs, ¾ cup Oil, 2 teaspoon Pure vanilla extract, 1 cup Buttermilk
- Pour the wet ingredients into the dry. Whisk until combined. Add in the hot water. Mix in very slowly to not over cook the eggs.¾ cup Hot water
- Pour the cake batter evenly into the three cake pans. Place the flattened cookie dough balls into the cake pans. 5 cookie dough balls per pan.
- Bake for 30-34 minutes. This cake is done baking when a toothpick inserted comes out clean.
- Let the cakes cool for 10 minutes in the hot pans before transferring to a cooling rack. Cool completely before decorating.
- Pour chocolate chips into a bowl. Heat the cream in a saucepan over medium-low heat until steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds. Stir until smooth and glossy. If any chocolate chunks remain, heat in the microwave for 10 second intervals until melted.1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
Chocolate Fudge Frosting
- Set the butter on the counter for 30 minutes to get slightly cold. While you wait, sift the powdered sugar and cocoa powder.1 ½ cups Unsalted butter, 6 cups Powdered sugar, 1 cup Cocoa powder
- Using a mixer, beat the butter and cream cheese on high for 2 minutes. Scrape the bowl and add in the powdered sugar/cocoa powder. It should be thick.8 oz Cream cheese
- Add in the vanilla, salt, and chocolate ganache. Mix on low until combined. Turn the mixer to high and beat until creamy. (About 1 minute)2 teaspoon Pure vanilla extract, ½ teaspoon Salt, ¼ cup Chocolate ganache
- Pull out cookie dough 20 minutes before decorating. Separate a small amount of cookie dough to top the cake. Place a small amount of frosting on the board you are decorating on. This will keep the cake in place.
- Place the first layer bottom side down. Place ¾ cup of frosting over the cake and smooth evenly. Pipe a border of frosting around the edge of the cake. Place ½ of the cookie dough evenly on the frosting. Repeat with the 2nd cake layer.
- Place last cake layer on the cake bottom side down. Apply a very light layer around the cake. It should be super thin, you can see cake through it. Freeze for 15 minutes for the crumbs to set in the frosting. Frost the rest of the cake.
- Heat the chocolate ganache back in the microwave in 15 second intervals until melted. Freeze the cake for 10 minutes. A cold cake allows the ganache to slide down the edges better. Pour the chocolate over the cake.
- If you would like to pipe extra decorations on top, freeze the cake again for 10 minutes. This will set the chocolate. Keep in the fridge until ready to serve.