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Layered Cookie Dough Chocolate Cake
Crispy chocolate sandwich cookies, chewy edible dough bites, and rich ganache stack high in this bakery-style showstopper. You'll build towering layers of chocolate sponge and creamy cheesecake filling right inside an acetate collar for a perfectly clean, professional finish. It's an impressive, texture-packed dessert that guarantees gasps of delight at your next birthday party or celebration.
Equipment
- Hand Mixer
- Saucepan
- Cake Pan
Ingredients
- 100 g (3½ oz) dark chocolate, broken into pieces
- 100 g (3½ oz) unsalted butter
- 65 ml (2 fl oz/¼ cup) milk
- Pinch of salt
- 85 g (3 oz) self-raising flour
- 110 g (3¾ oz/½ cup) caster (superfine) sugar
- 75 g (2½ oz/⅓ cup) soft light brown sugar
- 2 tablespoons cocoa powder
- 2 eggs
- 2½ tablespoons sour cream
- 85 g (3 oz) unsalted butter
- 85 g (3 oz) soft light brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon golden syrup
- 125 g (4½ oz) plain (all-purpose) flour
- 60 g (2 oz) chocolate chips
- 120 ml (4 fl oz /½ cup) thick (double/heavy) cream
- 50 g (1¾ oz) icing (confectioners’) sugar
- 170 g (6 oz/⅔ cup) cream cheese
- 120 ml (4 fl oz/½ cup) thick (double/heavy) cream
- 45 g (1½ oz/2½ tablespoons) butter
- 7 Oreo cookies, crumbled
- 20 × 30 cm (8 × 12 inch) Swiss roll tin
Instructions
- 1Beat the sugar and butter together in a bowl to form the base of the cookie dough balls.
- 2Mix in the vanilla extract and golden syrup until fully incorporated, then stir in the flour and chocolate chips until a cohesive dough forms.
- 3Portion the dough into small pieces and roll them into tiny balls. Set aside for layering.
- 4Whip the cream and confectioners sugar in a bowl until thick, then blend in the cream cheese and vanilla extract to make the cheesecake filling.
- 5Warm the cream and butter in a saucepan over low heat until boiling. Remove from the stove and stir in the chocolate until melted. Allow the ganache to cool until it thickens slightly. If it's too warm, it will melt the cheesecake layer during assembly.
- 6Shape a sheet of acetate into a cylinder that fits snugly inside a 5-inch cake tin.
- 7Trim your prepared chocolate sponge cake using a large pastry cutter or a knife to create at least three equal circular layers that fit inside the cylinder.
- 8Place the first sponge layer at the bottom of the cylinder. Spread one-quarter of the cheesecake mixture over it, then pour in one-third of the ganache.
- 9Sprinkle one-third of the crumbled chocolate sandwich cookies and one-third of the cookie dough balls over the ganache.
- 10Place the next layer of sponge on top and repeat the layering process. Repeat once more with the third sponge layer and remaining fillings.
- 11Spoon the final portion of the cheesecake mixture into a piping bag and pipe it over the top of the cake. Finish with a sprinkle of cookie crumbs and the remaining cookie dough balls.
- 12Refrigerate the dessert for 2 hours to set the layers. Chilling firms up the ganache and cheesecake, ensuring the cake holds its shape when sliced. Gently peel away the acetate collar before serving.
Notes
- Storage: Keep leftover cake in an airtight container in the refrigerator for up to 3 days.
- Serving: Allow the chilled cake to sit at room temperature for 30 minutes before slicing to ensure the best texture and flavor.
- Prep: You'll need a pre-baked chocolate sponge cake sheet for this recipe. A standard 8x12-inch (20x30 cm) sheet works perfectly for cutting 5-inch circles.