Description
A delightful cake that combines soft cookie layers, rich ice cream, and chunks of cookie dough for a fun and indulgent dessert.
Ingredients
Scale
- 1.75 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter, room temperature
- 0.75 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 0.5 cup whole milk
- 0.75 cup unsalted butter, room temperature (for cookie dough)
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 2 tbsp milk
- 1.25 cups all-purpose flour (for cookie dough)
- 0.5 tsp salt (for cookie dough)
- 1 cup mini chocolate chips
- 1.5 quarts vanilla or cookie dough ice cream, softened slightly
- 0.5 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- Whipped cream or buttercream for top
- Extra cookie dough balls, chocolate chips or curls for decoration
Instructions
- Preheat your oven to 350ยฐF (175ยฐC). Grease and line two round cake pans with parchment paper.
- In a bowl, whisk together 1 3/4 cups of flour, baking powder, and salt. In a separate bowl, cream together the room temperature butter and sugars until fluffy. Add the eggs, vanilla extract, and milk; mix until combined. Gradually add in the dry ingredients, mixing until just combined.
- Divide the cookie dough mixture evenly between the prepared pans. Bake for 12-15 minutes until lightly golden. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- In another bowl, beat together the room temperature butter, brown sugar, granulated sugar, and milk. Stir in the flour and salt, then fold in mini chocolate chips. Refrigerate until ready to use.
- Place one cookie layer on a cake stand or plate. Spread a layer of ice cream on top, followed by dollops of the cookie dough mixture, then top with the second cookie layer.
- Cover the cake with plastic wrap and freeze for at least 2 hours, or until firm.
- To make the ganache, heat the heavy cream in a small saucepan until simmering. Pour it over the chopped chocolate, letting it sit for 5 mins before whisking until smooth. Allow it to cool slightly.
- Remove the cake from the freezer and pour the ganache over the top, letting it drizzle down the sides. Finish with whipped cream or buttercream, and decorate with cookie dough balls and chocolate curls.
Notes
Use warm water on your knife for cleaner slices. Let the cake sit for 5-10 minutes at room temperature before cutting for easier serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg