Chocolate Cookie Cake

Chocolate Cookie Cake
250 min.
12
413kcal

Suggestions

If you're a chocolate lover, this Chocolate Cookie Cake is a dream come true! It's a decadent dessert that combines the best of both worlds: cookies and cake. With a rich, fudgy texture and a generous dose of chocolate chips, this cake is sure to satisfy your sweet tooth. The recipe is easy to follow and perfect for any occasion, whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself to something special. The cake starts with a base of Betty Crocker Sugar Cookie Mix, which is baked and then broken into pieces. These cookie pieces are then coated in a luxurious chocolate ganache made with dark chocolate chips and whipping cream. The result is a moist and flavorful cake that's sure of being a crowd-pleaser. The cake is then topped with a smooth and shiny chocolate glaze, which adds an extra layer of indulgence. You can even get creative and decorate the cake with melted milk chocolate for an even more impressive presentation.

With a prep time of 250 minutes, this recipe is a labor of love, but the end result is well worth the effort. Each bite is a delightful combination of soft cookie pieces and rich, creamy chocolate. The cake is also a great make-ahead option, as it can be refrigerated for up to 3 hours before serving. So, if you're looking for a dessert that's sure to impress, give this Chocolate Cookie Cake a try. It's a unique and delicious treat that will have your guests asking for seconds.

Ingredients

  • 17.5 oz sugar cookie mix 
  • serving eggs for on a cookie mix pouch
  • oz chocolate chips dark
  • 0.7 cup whipping cream 
  • tablespoons butter 
  • oz chocolate chips dark
  • 0.3 cup whipping cream 
  • tablespoon butter 

Equipment

  • bowl
  • sauce pan
  • oven
  • cake form
  • aluminum foil
  • offset spatula
  • butter knife

Directions

  1. Heat oven to 350°F. Make and bake cookies as directed on package. Cool completely. Break 15 baked cookies into 1-inch pieces; set aside. (Save remaining cookies for another use.)
  2. Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray.
  3. In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil.
  4. Pour cream mixture over chocolate and stir smooth.
  5. Add cookie pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
  6. Remove cake from cake pan and turn upside down onto a serving plate.
  7. Remove foil. In small bowl, place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil.
  8. Pour cream mixture over chocolate and stir smooth.
  9. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.

Nutrition Facts

Calories413kcal
Protein4.67%
Fat46.62%
Carbs48.71%

Properties

Glycemic Index
8.33
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
4.0560869263566%

Nutrients percent of daily need

Calories:413.3kcal
20.66%
Fat:21.48g
33.05%
Saturated Fat:14.7g
91.85%
Carbohydrates:50.5g
16.83%
Net Carbohydrates:49.42g
17.97%
Sugar:29.45g
32.72%
Cholesterol:43.86mg
14.62%
Sodium:181.52mg
7.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.84g
9.68%
Calcium:101.88mg
10.19%
Vitamin A:401.65IU
8.03%
Zinc:1.1mg
7.33%
Vitamin B2:0.12mg
7.04%
Potassium:204.19mg
5.83%
Phosphorus:55.32mg
5.53%
Vitamin E:0.75mg
4.98%
Selenium:3.23µg
4.61%
Fiber:1.08g
4.31%
Vitamin B1:0.06mg
3.92%
Folate:15.19µg
3.8%
Iron:0.6mg
3.33%
Vitamin B5:0.32mg
3.23%
Magnesium:12.1mg
3.03%
Vitamin K:3.07µg
2.93%
Copper:0.06mg
2.84%
Vitamin D:0.39µg
2.6%
Vitamin B6:0.05mg
2.51%
Vitamin B12:0.15µg
2.49%
Vitamin B3:0.48mg
2.39%
Manganese:0.04mg
2.05%