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Cookie Dough Chocolate Drip Cake

This cake combines fudgy chocolate cake layers, chocolate ganache buttercream, edible cookie dough, and chocolate ganache drips for a decadent, lick-the-plate-clean cake.
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Prep Time 40 mins
Cook Time 30 mins
Additional Time 2 hrs
Total Time 3 hrs 10 mins
Course Dessert
Servings 12 servings

Ingredients
  

Fudgy Chocolate Cake

  • 1 cup (240 mL) soy milk*
  • 1 tablespoon (15 mL) apple cider vinegar, white vinegar, or lemon juice
  • 2 cups (250 g) all-purpose flour*
  • ½ cup (50 g) unsweetened natural cocoa powder
  • 1 ½ cups (300 g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon espresso powder (optional)
  • 1/2 cup (120 mL) vegetable oil
  • 1/2 cup (120 g) vegan sour cream*
  • 1 tablespoon (15 mL) pure vanilla extract
  • 1/2 cup (120 mL) warm water or warm coffee

Chocolate Ganache

  • 2 (4 oz) bars (226 g / approximately 1 1/2 cups chopped) non-dairy chocolate*
  • 1 cup (240 mL) non-dairy milk*

Fudgy Chocolate Buttercream

  • 1 cup (2 sticks / 227 g) vegan butter*, softened*
  • 4 cups (480 g) powdered sugar
  • ½ cup (50 g) unsweetened cocoa powder
  • ½ tablespoon (7 mL) pure vanilla extract
  • Extra non-dairy milk or powdered sugar, as necessary

Edible Cookie Dough

  • 2/3 cup (84 g) all-purpose flour*
  • 1/4 cup (56 g) vegan butter, softened*
  • 6 tbsp (82 g) packed light brown sugar
  • 1 tbsp (15 mL) non-dairy milk
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1/4 cup (37 g) vegan mini chocolate chips

Instructions
 

  • Make the cake layers: Preheat the oven to 350°F. Prepare three 6" round pans with parchment paper on the bottoms and non-stick spray around the sides.
  • In a medium mixing bowl, whisk together the soy milk with the vinegar or lemon juice (this is your vegan buttermilk). Set aside for at least 10 minutes. In a separate, large mixing bowl or the bowl of your stand mixer fitted with a paddle attachment, add the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. Mix until combined. To your buttermilk, add the vegetable oil, sour cream, and vanilla. Whisk to combine. Add the wet mixture to the dry and mix until just barely combined. Add the warm water or coffee to the mixture, and mix until just combined. Do not overmix. Scrape the sides as necessary.
  • Distribute your cake batter evenly between the pans (using a kitchen scale can help with this). Bake in the preheated oven for 28-32 minutes, until a toothpick inserted into the center comes out clean or with just crumbs. Allow the layers to cool completely and, if desired, wrap in plastic wrap and freeze before beginning to frost.
  • Make the ganache: Add the chopped chocolate to a heat-proof bowl and set aside. Add the milk to a separate heat-proof bowl and microwave until hot but not boiling. You can also do this in a small saucepan. Pour the milk over the chocolate and let sit for about three minutes, then whisk until smooth and creamy. Set aside to cool to room temperature. Place in the fridge or freezer to speed up this process, if desired.
  • Make the cookie dough: Preheat the oven to 350°F. Spread the flour onto a baking sheet. Bake in the preheated oven for 5 minutes. Set aside to cool completely. In a medium mixing bowl, add the butter, brown sugar, milk and vanilla. Beat until light and fluffy. Mix in the cooled flour and salt. Finally, mix in the mini chocolate chips. Using about 1/3 to 1/2 of the dough, make 6 balls (you will use them for the top of the cake). Place the balls and remaining dough in the fridge for later.
  • Make the buttercream: Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy. Add the powdered sugar, cocoa powder, and vanilla extract and beat again until combined. Add approximately half of the cooled ganache (save remaining for decorating) to the mixture and beat again for a couple of minutes, scraping the sides as needed. If the consistency is too thick, mix in more milk, ~1/2 tablespoon at a time, to get the desired consistency. If the consistency is too thin, mix in more powdered sugar to thicken. To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
  • Frost and decorate the cake: Place a cardboard cake board on top of a rotating cake stand. Spread a small amount of frosting in the center of the cake board. Place the first cake layer on top of the cake board. Spread a layer of frosting evenly over the cake layer. Using 1/2 of your remaining cookie dough, evenly place chunks of cookie dough all over. Place the second cake layer on top. Repeat the layer of frosting and cookie dough chunks. Place the final cake layer, upside down, on top. Spread a thin layer of frosting all over the cake (this is your crumb coat). Freeze for at least fifteen minutes.
  • Using your offset spatula, spread a thick layer of frosting all over the cake. Use a bench scraper to smooth out the sides and the top. Using your remaining ganache, create a chocolate drip (full tutorial here) around the cake, then drizzle more ganache overtop the cake and spread it evenly with a small offset spatula. Place any remaining frosting into a piping bag with a Wilton 2D tip. Pipe 6 swirls around the top of the cake. Place the cookie dough balls on top of the swirls. See the video above or head to YouTube for a detailed visual of frosting and decorating this cake.
  • Serve: Serve this cake the same day as frosting it, or place in the fridge until serving. Store any remaining cake in an airtight container in the fridge or freezer.

Notes

  1. Soy Milk: I recommend soy milk for the best consistency. You can use another non-dairy milk, however it may not curdle as well. 
  2. Measuring Flour: Use the spoon-and-level method or weigh your flour to ensure your cake doesn't turn out dry.
  3. Sour Cream: You can substitute non-dairy yogurt for the sour cream, however the cake won't be as rich.
  4. Vegan Butter: I recommend using vegan buttery sticks for the buttercream rather than margarine from the tub.
  5. Softened Butter: You should allow your butter to soften to room temperature (bring out of the fridge about 30 minutes to 1 hour prior) before using.
  6. Chocolate: You should use a high quality chocolate bar for the best outcome, but you can substitute for chocolate chips if desired.
  7. Non-dairy Milk: I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk.