Triple Fudge Cookie Dough Cake

Ingredients

For the Chocolate Cake:

  • 1¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee, cooled
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Cookie Dough Layer:

  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup mini chocolate chips

For the Fudge Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¾ cup unsweetened cocoa powder
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

For the Chocolate Ganache Drip:

  • ½ cup heavy cream
  • 4 oz dark chocolate, finely chopped
  • 1 tablespoon corn syrup (optional, for shine)

Instructions

Make the Chocolate Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, beat eggs, then whisk in buttermilk, coffee, oil, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix until just combined. Don’t overmix.
  5. Divide batter evenly between prepared pans and bake for 28-32 minutes, or until a toothpick inserted in center comes out clean.
  6. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Cookie Dough:

  1. In a medium bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in milk and vanilla extract.
  3. In a separate bowl, whisk together flour and salt, then gradually mix into butter mixture until combined.
  4. Fold in mini chocolate chips. Set aside.

Make the Fudge Frosting:

  1. Beat softened butter until light and fluffy, about 3-4 minutes.
  2. Sift together powdered sugar and cocoa powder.
  3. Alternately add the powdered sugar mixture and heavy cream to the butter, beginning and ending with the sugar mixture.
  4. Beat in vanilla extract and salt. Beat until smooth and spreadable.

Make the Ganache:

  1. Heat heavy cream in a small saucepan until it just begins to simmer.
  2. Pour hot cream over chopped chocolate in a bowl. Let sit for 2 minutes.
  3. Stir from center outward until smooth and glossy. Stir in corn syrup if using.
  4. Let cool until slightly thickened but still pourable, about 15-20 minutes.

Assemble the Cake:

  1. Place one cake layer on serving plate. Spread a layer of fudge frosting on top.
  2. Crumble half of the cookie dough over the frosting, leaving some larger chunks.
  3. Place second cake layer on top and frost the entire cake with remaining fudge frosting.
  4. Crumble remaining cookie dough on top of the cake.
  5. Drizzle ganache around the edges, letting it drip down the sides naturally.
  6. Refrigerate for at least 30 minutes before serving to set the layers.

Tips:

  • Make sure all ingredients are at room temperature for best mixing
  • The coffee enhances the chocolate flavor but won’t make the cake taste like coffee
  • Cookie dough can be made a day ahead and stored in refrigerator
  • For clean slices, use a sharp knife wiped clean between cuts

Serves: 12-16 people
Prep Time: 45 minutes
Bake Time: 30 minutes
Total Time: 2 hours (including cooling time)