Double Chocolate Cookie Layer Cake
When it comes to indulging in dessert, there’s nothing quite like a Double Chocolate Cookie Layer Cake to satisfy your sweet tooth. This show-stopping cake combines the rich, decadent flavors of chocolate cookies with a luscious buttercream frosting, creating a dreamy layer cake that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply craving something sweet, this cake is sure to impress.
Imagine slicing into a moist, chocolatey cake, where each layer reveals a delightful surprise of cookie goodness. With every bite, you’ll experience the perfect balance of textures and flavors, making this Double Chocolate Cookie Layer Cake an unforgettable treat. Let’s dive into this recipe and uncover why it will become a staple in your baking repertoire!
Why You’ll Love This Recipe
There are countless reasons to adore this Double Chocolate Cookie Layer Cake. Here are just a few:
- Decadent Chocolate Flavor: The combination of cocoa powder and chocolate chips ensures every bite is bursting with rich chocolate goodness.
- Textural Delight: The cake layers are soft and moist, while the cookie layers add a delightful chewiness.
- Easy to Make: With straightforward steps, this recipe is accessible for bakers of all levels.
- Stunning Presentation: This cake not only tastes amazing but also looks impressive, making it a perfect centerpiece for any dessert table.
The Essentials
To make this Double Chocolate Cookie Layer Cake, you’ll need the following ingredients:
- For the Cookie Layers:
- 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 cornflour
- 1/2 cup chocolate chips
- For the Cake Layers:
- 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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the Frosting:
- 3/4 cup unsalted butter, room temperature
- 6 cups icing sugar
- 3/4 cup cocoa powder
- 6 – 7 tablespoons milk
Equipment Breakdown
Before you begin, make sure you have the following equipment on hand:
- Mixing Bowls: A few different sizes will be helpful for mixing your cookie dough and cake batter.
- Electric Mixer: This will save you time and effort when creaming the butter and sugars.
- Measuring Cups and Spoons: Accurate measurements are key to successful baking.
- Spatula: A rubber spatula is perfect for scraping down the sides of bowls and folding in ingredients.
- Round Cake Pans: Two 8-inch round pans will work beautifully for the cake layers.
- Cooling Rack: Essential for allowing your cake layers to cool completely before frosting.
- Offset Spatula: This tool makes frosting the cake smooth and easy.
The Method for Double Chocolate Cookie Layer Cake
Now, let’s get into the delicious details of making this Double Chocolate Cookie Layer Cake!
Step 1: Prepare the Cookie Dough
In a mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy. This should take about 2-3 minutes. Add the vanilla extract and egg, beating until well combined.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the plain flour, baking soda, cornflour, and a pinch of salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Step 3: Bake the Cookie Layers
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared sheets, spacing them a couple of inches apart. Bake for 10-12 minutes or until the edges are golden but the centers are still soft. Allow to cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
Step 4: Prepare the Cake Batter
In another mixing bowl, combine the plain flour, cocoa powder, baking soda, and baking powder. Set aside. In a large bowl, cream the unsalted butter with the brown and caster sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredient mixture and buttermilk to the butter and sugar mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Step 6: Bake the Cake Layers
Divide the cake batter evenly between your prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Step 7: Make the Frosting
In a large mixing bowl, beat the room temperature butter until creamy. Gradually add in the icing sugar and cocoa powder, mixing on low speed until combined. Once incorporated, add the milk 1 tablespoon at a time until you reach the desired consistency for spreading.
Step 8: Assemble the Cake
Once the cake and cookie layers are completely cool, it’s time to assemble! Place one cake layer on a serving plate. Spread a layer of frosting on top, followed by a layer of cookies. Repeat with the second cake layer and top with frosting. Decorate with additional cookies if desired.
Step 9: Serve and Enjoy!
Slice your Double Chocolate Cookie Layer Cake and serve it to your eager family and friends. Watch as their eyes light up and they savor every bite!
In-Season Swaps
Feel free to get creative with this recipe! Here are some suggestions for seasonal swaps:
- Try using pumpkin puree instead of buttermilk for a fall twist.
- Incorporate mint extract into the frosting for a refreshing mint chocolate flavor.
- Add chopped nuts like walnuts or pecans for extra crunch in the cookie layers.
- Substitute dark chocolate chips for semi-sweet for a richer chocolate experience.
Little Things that Matter
As with any baking endeavor, attention to detail can make a big difference in the final product. Here are a few tips to keep in mind:
- Make sure your ingredients are at room temperature for better incorporation.
- Don’t skip the cooling time for the baked layers; frosting a warm cake can lead to a melty mess.
- Use high-quality cocoa powder and chocolate chips for the best flavor.
- Feel free to adjust the sweetness of the frosting by adding more or less icing sugar to suit your taste.
Storage & Reheat Guide
To keep your Double Chocolate Cookie Layer Cake fresh, follow these storage tips:
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake, where it will last up to a week.
- If you need to reheat, slice a piece and microwave for 10-15 seconds for a warm treat.
Your Top Questions
Can I freeze the Double Chocolate Cookie Layer Cake?
Yes! You can freeze the assembled cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator before serving.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers and cookies ahead of time. Store them separately in airtight containers until you are ready to assemble and frost the cake.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
How can I make this cake gluten-free?
To make this Double Chocolate Cookie Layer Cake gluten-free, substitute the plain flour with a 1:1 gluten-free baking blend. Make sure to check that all other ingredients are gluten-free as well.
The Takeaway
This Double Chocolate Cookie Layer Cake is not just a dessert; it’s an experience. With its rich chocolate flavor, delightful textures, and stunning appearance, it’s sure to become a favorite in your household. Whether you’re celebrating a special occasion or simply treating yourself, this cake is a must-try. So gather your ingredients, roll up your sleeves, and get ready to enjoy a slice of chocolate heaven!
Double Chocolate Cookie Layer Cake
Ingredients
Equipment
Method
- Step 1: Prepare the Cookie Dough. In a mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy. This should take about 2-3 minutes. Add the vanilla extract and egg, beating until well combined.
- Step 2: Mix the Dry Ingredients. In a separate bowl, whisk together the plain flour, baking soda, cornflour, and a pinch of salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Step 3: Bake the Cookie Layers. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared sheets, spacing them a couple of inches apart. Bake for 10-12 minutes or until the edges are golden but the centers are still soft. Allow to cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
- Step 4: Prepare the Cake Batter. In another mixing bowl, combine the plain flour, cocoa powder, baking soda, and baking powder. Set aside. In a large bowl, cream the unsalted butter with the brown and caster sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 5: Combine Wet and Dry Ingredients. Alternately add the dry ingredient mixture and buttermilk to the butter and sugar mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
- Step 6: Bake the Cake Layers. Divide the cake batter evenly between your prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Step 7: Make the Frosting. In a large mixing bowl, beat the room temperature butter until creamy. Gradually add in the icing sugar and cocoa powder, mixing on low speed until combined. Once incorporated, add the milk 1 tablespoon at a time until you reach the desired consistency for spreading.
- Step 8: Assemble the Cake. Once the cake and cookie layers are completely cool, it’s time to assemble! Place one cake layer on a serving plate. Spread a layer of frosting on top, followed by a layer of cookies. Repeat with the second cake layer and top with frosting. Decorate with additional cookies if desired.
- Step 9: Serve and Enjoy! Slice your Double Chocolate Cookie Layer Cake and serve it to your eager family and friends. Watch as their eyes light up and they savor every bite!
Notes
- Make sure your ingredients are at room temperature for better incorporation.
- Don’t skip the cooling time for the baked layers; frosting a warm cake can lead to a melty mess.
- Use high-quality cocoa powder and chocolate chips for the best flavor.
