Triple Chocolate Cookie Cake

Fresh April Flours

Ready in: 51 minutes
Prep Time: 15 minutes
Cook Time: 36 minutes
Servings: 12

Ingredients

  • 1 ¼ cups all purpose flour
    Baking
  • ½ teaspoon baking soda
    Baking
  • ¼ cup + 2 Tablespoons Dutch processed cocoa powder
    Baking
  • 1 large egg
    Milk, Eggs, Other Dairy
  • 1 cup granulated sugar
    Baking
  • 3-4 Tablespoons milk or cream
    Milk, Eggs, Other Dairy
  • 2 cups powdered sugar
    Baking
  • ¼ teaspoon salt
    Spices and Seasonings
  • pinch of salt
    Spices and Seasonings
  • ½ cup (1 stick) unsalted butter, at room temperature
    Milk, Eggs, Other Dairy
  • 4 Tablespoons unsalted butter
    Milk, Eggs, Other Dairy
  • 2 ounces unsweetened baking chocolate, coarsely chopped
    Baking
  • 1 teaspoon vanilla extract
    Baking
  • 4 ounces white chocolate, chopped
    Sweet Snacks

Steps

  • Preheat the oven to 350F. Spray a 9" springform pan with non-stick spray*. Set aside.
  • In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the eggs and vanilla, and beat again until combined.
  • With the mixer on low, slowly add flour mixture and beat until just combined.
  • Add the white chocolate chunks and continue mixing until evenly dispersed.
  • Press the cookie dough evenly into the prepared pan.
  • Bake for 34-36 minutes until edges look set.
  • Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
  • In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
  • In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 3 Tablespoons). Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed.
  • Add salt to taste.
  • Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.

Story Samples


News & Updates


Dungeons & Dragons Posts


All of my Books

Raven's Peak

World on Fire, Book 1.0

Raven's Fall

World on Fire, Book 2.0

Raven's Rise

World on Fire, Book 3.0

The Everett Exorcism

World of Shadows, Book 1.0

The Vatican Children

World of Shadows, Book 2.0

The Bishop's Legacy

World of Shadows, Book 3.0

The Ninth Circle

World at War, Book 0.0

Ripples Through Time

Time, Book 1.0

Second Chances

Time, Book 2.0

UAV

Horizon's Wake, Book 1.0

CRISPR

Horizon's Wake, Book 2.0

Graveyard of Empires

Graveyard of Empires, Book 1.0

Collision of Worlds

Graveyard of Empires, Book 2.0

All of my Skills