Double Chocolate Cookie Layer Cake

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Double Chocolate Cookie Layer Cake

Yield Makes one 4 layer 8-inch cake 1x
Prep: 100 minutesCook: 50 minutesTotal: 2 hours 30 minutes

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

Chocolate cake

  • 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

Chocolate Frosting

  • 170 grams (3/4 cup) unsalted butter, room temperature
  • 750 grams (6 cups) icing or powdered sugar
  • 60 grams (3/4 cup) cocoa powder
  • 67 tablespoons milk


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round springform cake tins.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Author: Jessica HolmesCategory: DessertCuisine: American
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