If you had to choose between a cookie and a slice of cake, which would you prefer? A warm chocolate chip cookie straight out of the oven or a piece of fluffy chocolate cake? Personally I would take the cookie.
But now you don’t have to choose because I have taken the two and created a delicious masterpiece – the Double Chocolate Cookie Layer Cake. Alternate layers of chocolate chip cookie and soft chocolate cake, all coated in sweet chocolate buttercream. You are welcome!
This double decker layer cake might just be my most favourite SM recipe to date! You know that I am mad about cookies and a total chocoholic, so this cake makes all my sugar coated dreams come true. I haven’t made many layer cakes before but now I’m hooked. They are f-u-n.
Apart from the fact that it looked like a bomb had gone off in my kitchen. I will admit that I was so excited that this cake turned out just the way I wanted it, that I ate a little too much of it. But I can promise you it tastes delightful, sweet but not too sweet, with pieces of chewy cookie and moist chocolate cake in every bite.
This four layer cake is easily assembled by stacking two chocolate chip cookie cakes and two layers of chocolate cake. To try and achieve nice even layers, just pop the chocolate cakes upside down to cool on your wire rack.
That way, their small domed tops will flatten out naturally – I didn’t even have to cut them to make an even layer. I only used a thin layer of chocolate buttercream, between the layers and on the outside, so the frosting doesn’t take away from the lovely flavours inside.
The BEST cake with layers of chocolate cake and chocolate chip cookie cakes.
Chocolate chip cookie cake
- 230 grams (1 cup / 2 sticks) unsalted butter, softened
- 280 grams (1 and 1/2 cup) brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 350 grams (2 and 1/2 cups) plain flour
- 1 teaspoon baking soda
- 2 teaspoons cornflour
- 150 grams (1 cup) chocolate chips
- 280 grams (2 cups) plain flour
- 80 grams (1 cup) cocoa powder
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons baking soda
- 300 grams (1 and 1/2 cups) caster sugar
- 90 grams (1/2 cup) brown sugar
- 240 ml (1 cup) buttermilk
- 180 ml (3/4 cup) vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 240 ml (1 cup) hot water
- 170 grams (3/4 cup) unsalted butter, room temperature
- 750 grams (6 cups) icing or powdered sugar
- 60 grams (3/4 cup) cocoa powder
- 6 – 7 tablespoons milk
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round springform cake tins.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add the vanilla and the egg and continue to beat until soft and creamy. Sift in the flour, baking soda and cornflour. Gently fold until dough starts to come together.
- Throw in the chocolate chips and fold through. Divide the dough between the two prepared tins and press down and spread out as even as possible. Place in the oven for 18 – 20 minutes or until golden brown. Leave to cool completely.
- Grease and line two 8 inch round cake tins with baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water.
- Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated. Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
- In a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar. Add a tablespoon or two of milk to help loosen up the mixture. Add the rest of the icing sugar and the cocoa powder and continue to beat. Add a tablespoon of milk as needed. The icing should be nice and creamy but thick enough to hold its shape.
- To assemble the cake, pop a dollop of frosting onto your plate or cake stand and then place one cookie layer on top. Press down gently. Cover the cookie with a thin layer of frosting going right to the edge, then place a chocolate cake layer on top. Repeat and add the second cookie layer. When it comes to adding the final chocolate cake layer, place it upside down, so the nice flat bottom is at the top. Then gently frost the entire outside of the cake using a spatula.