Description
This delicious Chocolate Chip Cookie Cake combines the best of both worlds—a soft, chewy cookie baked in layers with a rich cream cheese frosting and topped with a smooth chocolate ganache. Perfect for parties, birthdays, or any special occasion, this cake blends the classic flavors of a chocolate chip cookie with the indulgence of a layered dessert.
Ingredients
Scale
Cookie Cake Layers
- 3-½ cups all-purpose flour
- 1-½ teaspoons baking soda
- 1 teaspoon salt
- 1-â…“ cups (21 tablespoons) melted butter
- 1-¼ cups packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2-½ cups semisweet chocolate chips
Cream Cheese Frosting
- 10 ounces cream cheese, softened
- 5 tablespoons butter, softened
- ½ teaspoon vanilla extract
- A pinch of salt
- 2-½ cups powdered sugar
Chocolate Ganache
- 2 ounces semi-sweet or dark chocolate, chopped
- ¼ cup heavy cream
Instructions
- Prepare Pans and Preheat Oven: Preheat the oven to 350°F (177°C) and prepare three 8-inch round cake pans by greasing and lightly flouring them or lining with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
- Combine Butter and Sugars: In a large bowl, mix the melted butter with the packed brown sugar and granulated sugar until the mixture is well combined and smooth.
- Add Eggs and Vanilla: To the butter and sugar mixture, add the two eggs, two egg yolks, and one tablespoon of vanilla extract. Beat until the batter becomes creamy and homogeneous.
- Incorporate Dry Ingredients and Chocolate Chips: Gently stir in the dry flour mixture by hand just until combined to avoid overmixing. Then fold in the semisweet chocolate chips evenly throughout the batter.
- Divide and Bake: Divide the cookie batter evenly among the three prepared cake pans. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and cool on wire racks completely.
- Make Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and a pinch of salt, then gradually add powdered sugar, beating continuously until the frosting is smooth and spreadable.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped semi-sweet or dark chocolate and let sit for a minute. Stir gently until the ganache is fully melted and smooth. Let it cool slightly before using.
- Assemble the Cookie Cake: Place one cookie cake layer on a serving plate. Spread an even layer of cream cheese frosting on top. Repeat with the second and third layers, stacking them neatly. Once stacked, drizzle the cooled chocolate ganache over the top and sides of the assembled cake for a beautiful finish.
Notes
- Make sure not to overmix the batter after adding flour to keep the cookie cake tender.
- The cake layers should be completely cooled before frosting to prevent the frosting from melting.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on taste preference.
- Ganache should be slightly cooled but pourable when drizzling to achieve a smooth finish.
- Store the finished cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
