Double Chocolate Cookie Layer Cake

This Double Chocolate Cookie Layer Cake is a chocolate lover's dream! Soft cookie layers and creamy frosting create a decadent treat for any occasion.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Cookie Layers:

1/2 cup unsalted butter softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 and 1/4 cups plain flour
1/2 teaspoon baking soda
1 teaspoon corn flour
1/2 cup chocolate chips

For the Cake Layers:

3/4 cup plain flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup brown sugar
1/4 cup caster sugar
1/2 cup unsalted butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Frosting:

3/4 cup unsalted butter room temperature
6 cups icing sugar
3/4 cup cocoa powder
6 - 7 tablespoons milk for desired consistency

Equipment

Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
9-inch round cake pans
Parchment paper

Method

Make Double Chocolate Cookie Layer Cake: A Simple Method

Step 1: Prepare the Cookie Dough - In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of brown sugar until light and fluffy. Add in 1 teaspoon of vanilla extract and 1 large egg, mixing until well combined.
Step 2: Combine Dry Ingredients - In a separate bowl, whisk together 1 and 1/4 cups of plain flour, 1/2 teaspoon of baking soda, 1 teaspoon of corn flour, and 1/2 cup of chocolate chips. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 3: Bake the Cookie Layers - Preheat your oven to 350°F (175°C). Divide the cookie dough into two equal portions and spread them out evenly in the prepared 9-inch round cake pans. Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool completely in the pans.
Step 4: Make the Cake Batter - In another large bowl, cream together 1/2 cup of unsalted butter with 1/2 cup of brown sugar and 1/4 cup of caster sugar until fluffy. Add in 2 large eggs and 1 teaspoon of vanilla extract, mixing until combined.
Step 5: Mix Dry Ingredients for Cake - In a separate bowl, sift together 3/4 cup of plain flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Gradually mix the dry ingredients into your wet mixture, alternating with 1/2 cup of buttermilk until everything is well blended.
Step 6: Bake the Cake Layers - Pour the cake batter into two greased 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the Frosting - In a large bowl, beat 3/4 cup of room temperature unsalted butter until creamy. Gradually add in 6 cups of icing sugar and 3/4 cup of cocoa powder, mixing well. Add in 6-7 tablespoons of milk until you reach your desired frosting consistency.
Step 8: Assemble the Cake - Start by placing one cookie layer on your cake stand or serving plate. Spread a layer of frosting on top. Next, place a cake layer on top of the cookie layer and spread more frosting over this layer. Repeat this process with the second cookie layer and then top with the final cake layer. Frost the top and sides of the cake with the remaining frosting.
Step 9: Decorate and Serve - Feel free to get creative with your decoration. You can add chocolate shavings, cookie crumbs, or even fresh berries on top. Slice and serve your Double Chocolate Cookie Layer Cake, and watch as your guests delight in every chocolatey bite!

Notes

For a richer flavor, substitute dark chocolate cocoa powder in the cake.
This cake can be made ahead and stored in the fridge for up to 2 days.
Use gluten-free flour to make this cake gluten-free.