This Chocolate Cookie Brownie Cake is a dream for brownie and cookie lovers. Moist, fudgy chocolate cake layers include discs of cookie dough baked inside. The cake is filled with a rich chocolate fudge frosting and edible cookie dough, then finished with a glossy chocolate ganache drip and extra cookie dough on top.
This is the ultimate chocolate cake: layers made with both cocoa powder and melted chocolate, with small cookie dough discs baked into each layer for a delightful surprise in every slice. The star of the cake is the chocolate fudge frosting — a cream cheese-based frosting boosted with chocolate ganache and sifted cocoa for a deep chocolate flavor.
Why You Will Love This
- Brownie-style cake layers – Extra moist and intensely chocolatey thanks to both cocoa powder and melted chocolate.
- Cookie dough globs – Each cake layer has five cookie dough discs baked in for pockets of cookie in the cake.
- Chocolate fudge frosting – A cream-cheese chocolate frosting that combines ganache and sifted cocoa for a silky, rich finish.
- Edible cookie dough filling – Any leftover cookie dough is used between layers and for decoration.
Ingredients
Notes about ingredients and preparation:
- Room temperature dairy – Pull dairy ingredients out about 2 hours before baking for best texture.
- Mini chocolate chips – Use mini chips in the cookie dough so the pieces stay balanced inside the cake.
- Melted chocolate – Use a good-quality semi-sweet or dark chocolate for depth of flavor.
- Dutch-process cocoa – Dutch-process cocoa gives a richer chocolate flavor in both cake and frosting.
- Buttermilk – Use store-bought buttermilk if possible; see substitutions if needed.
- Cream cheese – Use full-fat cream cheese for the frosting.
Step By Step Instructions
Overview of the steps to make the cookie dough, cakes, ganache, and frosting, then assemble the cake.
STEP 1: Make the cookie dough. For safety when eating raw-style cookie dough, toast the flour first (spread on a sheet and bake briefly at a low temperature). Let it cool, then make the cookie dough according to the ingredient list below.
STEP 2: Form cookie dough discs. Use a 1 oz scoop to portion 15 balls of cookie dough. Flatten each slightly into a disc and chill while you prepare the cake batter. Reserve remaining cookie dough for filling and decoration.
STEP 3: Melt and cool the chocolate. Melt chopped chocolate gently (microwave in short bursts or use a double boiler), then set aside to cool while you combine dry ingredients.
STEP 4: Mix wet and dry cake ingredients. Combine wet ingredients (including melted chocolate) with dry ingredients, whisk until smooth but don’t overmix.
STEP 5: Add hot water and divide batter. Slowly add very hot water to the batter. Pour evenly into three 8-inch cake pans lined with parchment.
STEP 6: Add cookie discs and bake. Place five cookie dough discs into each cake layer, then bake until a toothpick comes out clean. Cool completely before decorating.
STEP 7: Make ganache. Heat heavy cream until steaming, pour over chocolate chips, wait about 90 seconds, then stir until smooth and glossy. If needed, microwave in short intervals to finish melting.
STEP 8: Make the chocolate fudge frosting. Beat cream cheese and butter until fluffy, add sifted powdered sugar and cocoa, then mix in salt, vanilla, and chocolate ganache. Beat until smooth and silky.
Assembling the Cake – Tips
Helpful tips to make assembly and decorating easier and neater.
- Chill the cake layers slightly before decorating; a cool cake is easier to handle.
- Make the frosting just before you decorate for best texture.
- Spread frosting between layers, then pipe a border to seal in the cookie dough.
- Reserve a small amount of cookie dough for topping the finished cake if desired.
- For a semi-naked look, apply a thin crumb coat and leave the sides slightly exposed; add more frosting to the top.
- For a fully frosted finish, apply a thin crumb coat, freeze 15 minutes to set crumbs, then apply a final smooth layer.
- Chill the cake 10 minutes before adding the ganache drip so the ganache sets nicely and doesn’t slide uncontrollably.
- If piping decorations on top, freeze the cake again for 10 minutes after the ganache to help the piping hold its shape.
Substitutions
- Cookie dough: Add 1/4 cup peanut butter for a peanut-butter cookie dough variation.
- Melted chocolate: Use dark or semi-sweet chocolate. Milk chocolate will yield a sweeter cake.
- Buttermilk: If you don’t have buttermilk, use 1 cup milk plus 1 tbsp lemon juice or vinegar and let sit 10 minutes before using.
- Frosting alternative: You can swap to a cookie dough frosting if you prefer a cookie-forward finish.
FAQ
Yes — you can make the cookie dough 2–3 days ahead and store it chilled.
Yes — once cooled, wrap each layer tightly and freeze up to one week. Thaw one hour before decorating.
Yes — halve the recipe and adjust baking time for cupcakes.
Yes — scale the frosting down accordingly for a sheet pan.
This version hasn’t been tested without eggs. If you try an egg substitute, results may vary.
Storing and Freezing
Store the finished cake in the refrigerator in an airtight container. It will keep well for up to 5 days.
Freezing
You can freeze individual slices wrapped tightly in cling wrap for up to 30 days. Thaw slices about 1 hour at room temperature before serving.
Other Notes
If you enjoyed this recipe, please leave a star review and share a photo — it’s always great to see your results.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup white granulated sugar
- 1/3 cup milk
- 1 tsp pure vanilla extract
- 1 cup mini chocolate chips
Brownie Cake
- 4 oz chopped semi-sweet chocolate (about 70% recommended)
- 2 cups all-purpose flour
- 1 cup Dutch-process cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups white granulated sugar
- 1/4 cup brown sugar, packed
- 3 large eggs, room temperature
- 3/4 cup oil (canola or vegetable)
- 2 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
- 3/4 cup hot water
Chocolate Fudge Frosting
- 8 oz cream cheese, room temperature
- 1 1/2 cups unsalted butter, slightly cold
- 6 cups powdered sugar, sifted
- 1 cup cocoa powder, sifted
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 1/4 cup chocolate ganache (see below)
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
Instructions
Cookie Dough
- Preheat oven to 300°F. Spread the flour on a baking sheet and toast for 5 minutes to make it safe for no-bake dough. Cool completely.
- Sift flour, cornstarch, and salt. In a mixer, beat butter, brown sugar, and white sugar until very light and fluffy (about 2 minutes).
- Mix in vanilla and milk, scraping the bowl. Add dry ingredients and fold in mini chocolate chips.
- Portion 15 balls with a 1 oz scoop, flatten into discs, and chill. Reserve remaining dough for the filling and decoration.
Brownie Cake
- Preheat oven to 350°F. Prepare three 8-inch cake pans with nonstick spray and parchment circles.
- Melt chopped chocolate and set aside to cool slightly.
- Sift and combine flour, cocoa, baking powder, baking soda, salt, sugar, and brown sugar. In another bowl, whisk eggs, oil, vanilla, buttermilk, and melted chocolate.
- Combine wet into dry and whisk until smooth. Slowly add hot water while mixing gently.
- Divide batter evenly among the three pans. Place five chilled cookie dough discs into each pan on top of the batter.
- Bake about 30–34 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to a rack to cool completely.
Chocolate Ganache
- Heat heavy cream until steaming. Pour over chocolate chips and let sit 90 seconds, then stir until glossy. If needed, heat briefly in short intervals to melt remaining pieces.
Chocolate Fudge Frosting
- Let butter sit until slightly cool, and sift powdered sugar and cocoa.
- Beat butter and cream cheese until smooth and fluffy. Add sifted powdered sugar and cocoa and mix until thick.
- Add vanilla, salt, and 1/4 cup chocolate ganache. Mix on low to combine, then beat on high until creamy (about 1 minute).
Assembly
- Bring reserved cookie dough out 20 minutes before decorating. Place a dab of frosting on the cake board to secure the first layer.
- Place the first layer with the bottom side down. Spread 3/4 cup frosting evenly, pipe a border, and place half of the remaining cookie dough discs on the frosting. Repeat with the second layer.
- Top with the last layer bottom side down. Apply a thin crumb coat and freeze 15 minutes to set. Finish frosting the cake.
- Warm ganache slightly if needed, chill the cake 10 minutes, then pour ganache over the top to create a drip. Chill again if you plan to pipe extra decorations.
Notes
Flour: Spoon and level flour when measuring or use a kitchen scale to avoid a dry cake.
High altitude: Add an extra 2 tbsp flour for the cake batter if baking at high altitude.
Room temperature ingredients: Pull ingredients out 2 hours before starting for the best results.
Nutrition (per slice)
Calories: 940 kcal; Carbohydrates: 147 g; Protein: 10 g; Fat: 63 g; Saturated Fat: 32 g; Sugar: 55 g. Values are estimates.