Chocolate Cookie Brownie Cake

Chocolate brownie cookie cake on a cake stand.

5 from 33 votes

This chocolate cookie brownie cake has a fudgy chocolate cake layer with cookie baked right into the cake. It is filled with a chocolate fudge frosting and more cookie dough.

Prep Time1

Cook Time23

Decorating Time2

Total Time3 23

Servings: slices

Calories: 940kcal

Author: Stephanie Rutherford

Ingredients

Cookie Dough

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

Brownie Cake

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

Chocolate Ganache

1 cup Semi-sweet chocolate chips
¾ cup Heavy cream

US Customary - Metric

Instructions

Cookie Dough

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.

Brownie Cake

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.

Chocolate Ganache

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

Assembly

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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 tablespoon of flour for the cake.

All ingredients that say room temperature, pull out 2 hours before baking.

Nutrition