Dark Chocolate Cookie Cake (Printer-Friendly)
Fudgy chocolate cookie cake with chocolate chips and whipped ganache frosting. Quick, rich, and satisfying treat.
# The Ingredients You'll Need:
→ Cookie Cake
01 -
1/2 cup unsalted butter, room temperature
02 -
3/4 cup packed brown sugar
03 -
1 large egg, room temperature
04 -
1 teaspoon vanilla extract
05 -
1 cup all-purpose flour
06 -
1/2 cup dutch process cocoa powder
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon salt
09 -
1/2 cup chocolate chips
10 -
1/2 cup white chocolate chips
→ Whipped Ganache Frosting
11 -
1 cup heavy cream
12 -
6 ounces dark or semisweet chocolate, chopped
13 -
Pinch of salt
# Step-by-Step Instructions:
01 -
Preheat oven to 350 °F and spray a 9-inch springform pan or equivalent with nonstick cooking spray.
02 -
Using an electric mixer, beat the butter and brown sugar until light and fluffy, approximately 4 minutes.
03 -
Add the egg and vanilla extract to the creamed mixture and continue beating until fully combined.
04 -
Gradually mix in the flour, cocoa powder, baking soda, and salt until just incorporated, scraping down the sides as needed.
05 -
Fold in the chocolate chips and white chocolate chips by hand to maintain texture.
06 -
Transfer the dough into the prepared pan and bake for 25 minutes or until set with a golden brown top. Cool to room temperature.
07 -
Combine heavy cream and chopped chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth. Add a pinch of salt and whip using a mixer or immersion blender on medium speed until it holds a pipeable shape.
08 -
Remove the cooled cookie cake from the pan and spread or pipe the whipped ganache evenly on top. Optionally decorate with additional chocolate chips or sprinkles.
# Extra Tips:
01 -
Use room temperature ingredients for optimal texture. Dough can be refrigerated up to 24 hours or frozen up to 3 months; thaw completely before baking. Cool cake thoroughly before slicing. Warm slices for 20 seconds in microwave if desired.
02 -
Store finished cake in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.