Ingredients for Chocolate Cookie Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups milk, plus additional as needed
- 2 cups sour cream
- 1 cup melted unsweetened chocolate
- 1 3/4 cups (3 1/2 sticks) unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups crushed Oreo cookies, plus 4 additional crushed Oreo cookies for garnish
- Yields enough Chocolate-Sour Cream Frosting for one 2-layer cake
- 5 cups powdered sugar
- 1 1/2 cups crushed Oreo cookies, plus 4 additional crushed Oreo cookies for garnish
- 1 cup semisweet chocolate chips
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How to Make Chocolate Cookie Cake
- Grease and lightly flour two 9x1 1/2-inch round cake pans. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon baking powder.
- In a separate bowl, combine 1 cup milk, 1 cup sour cream, 1 cup melted unsweetened chocolate, 1/2 cup (1 stick) melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and beat with an electric mixer on low speed for 1 minute, or until just combined.
- Beat on high speed for 3 minutes, scraping down the sides of the bowl occasionally.
- Divide batter evenly between the prepared cake pans.
- Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans on wire racks for 10 minutes.
- Remove cakes from pans and cool completely on wire racks.
- **Prepare Cookie Filling:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3 cups powdered sugar until light and fluffy. Add 1/2 cup milk and 1 teaspoon vanilla extract. Beat until smooth and creamy. Add enough additional milk, 1 tablespoon at a time, until desired consistency is reached. Reserve 3/4 cup of the filling for garnish. Stir in 1 1/2 cups crushed Oreo cookies into the remaining filling.
- **Assemble the Cake:** Place one cake layer on a serving plate. Spread half of the Oreo cookie filling evenly over the layer. Top with the second cake layer and spread with the remaining filling. Top with the final cake layer.
- **Prepare Chocolate-Sour Cream Frosting:** In a microwave-safe bowl, melt 1 cup semisweet chocolate chips and 1/4 cup (1/2 stick) unsalted butter. Stir frequently until smooth. Cool for 5 minutes.
- Stir in 1 cup sour cream. Gradually add 2 cups powdered sugar, beating until smooth and easy to spread.
- Frost the top and sides of the cake with the chocolate-sour cream frosting.
- Spoon the reserved cookie filling onto the center top of the cake and carefully spread, allowing some to run down the sides.
- Garnish with 4 crushed Oreo cookies.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
334g
Fat
77g
Carbs
35g
