Chocolate Cookie Dough Cake
A rich, decedent, indulgent, guilty pleasure moment prefect for celebrating your special occasions. This two layer cake is fudgy filled with creamy and crunchy turtles cookie dough frosting and topped with a smooth glossy Hungarian chocolate frosting.
Ingredients
Chocolate Cake
- 3 oz Unsweetened Chocolate Baking Squares 3 Squares
- 1 cup Boiling Water
- ½ cup Softened, margarine
- 1½ cup Stevia See Modifiers
- 1 tbsp Molasses
- 3 Large Eggs
- 1 tsp Vanilla
- 2¼ cup All Purpose Flour
- 1½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Oat Based Yogurt
- ½ cup Caramel Sauce Approx, I use the ice cream topper
1 Batch Cookie Dough Frosting
1 Batch Hungarian Chocolate Frosting
Instructions
Cake
- Chop the baking squares into smaller pieces and place in a heat safe medium bowl. Add boiling water and stir until chocolate is melted. Let cool to room temperature.
- In a large bowl cream together the margarine, stevia and molasses. I recommend doing this by hand with a fork or small whisk. Stevia and butter won't cream together the same as granulated sugar does.
- Beat in the eggs one a time until smooth and mix in vanilla. You can use an electric mixer at this step if you like.
- In a medium bowl combine flour, baking soda, and salt.
- Mix in the flour mixture alternatively in three parts with yogurt in 2 parts. Flour first, then yogurt, flour, yogurt, and flour, until soft and smooth.
- Blend in the melted chocolate mixture.
- Divide the mixture between two greased 8 inch round cake pans.
- Bake at 350 °F for 35- 40 minutes. A toothpick inserted into the centre should come out clean. Let cool.
Assembly
- Once cakes have cooled level the tops if needed by cutting any rounding off.
- Heavily drizzle the top of the bottom cake with caramel. Using a large spoon or ice cream scoop place even sized dollops of cookie dough frosting on top and smooth to an even layer. Reserve a small amount of this frosting to fill in the outside edges once the top cake is on.
- Add another heavy drizzle of caramel.
- Place the second cake on top and use the reserved cookie dough frosting to fill in the edges for there are no large gaps between cake and frosting.
- Scoop the Hungarian chocolate frosting into the top of the cake and smooth pushing it down the sides. Cover in an even layer, chill for a little while before slicing and serving. Cuts into 12 wedges.
Notes
Rylan's Rating: 10/10 - "that frosting is unreal"