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Dark chocolate cookie cake filled with creamy white chocolate chips and topped with a chocolate fudge frosting.
For the 4th year in a row, it’s cookie cake time. What’s cookie cake time, you ask? September 26th, my birthday, somehow morphed into FAF’s annual cookie cake day.
Three years ago when I turned 30, I decided on a classic chocolate chip cookie cake. And the next year, a funfetti version. Last year’s birthday brought a peanut butter version, so here we are at 33 with none other than triple chocolate cookie cake.
Get it? 33? Lots of 3s? Triple chocolate seemed like the only way to go here. And helloooo, all the chocolate.
So let’s chat about the 3 chocolates we have going on here.
Obviously, we’re working with a dark chocolate cookie base. This cookie recipe comes from none other than my beloved dark chocolate cookies that make an appearance in these chocolate cayenne cookies and these chocolate white chocolate chunk cookies.
This cookie cake is literally that last cookie recipe in one giant cookie form.
So you know it’s good.
And the bonus? No chilling of any dough here, because we’re making one big cookie that doesn’t need to stay in good form. A springform pan does that job, so– AWESOME– we get cookie cake in our mouths faster and more efficiently.
Since we’re adding chopped white chocolate to the dark chocolate cookie cake, there’s our second chocolate. And the third comes swirling in with its creamy fudgy goodness in the form of chocolate fudge frosting.
This stuff is TOO good.
I used it to top my OG chocolate chip cookie cake, and it’s just phenomenal. It’s eat-right-out-of-the-mixer, make-a-double-batch-just-so-I-can-eat-it-with-a-spoon good. And it’s the perfect addition to your dark chocolate canvas perfect for celebrating any occasion.
Of course, you can completely forego the frosting, but then you’d only be making a double chocolate cookie cake, and that’s not nearly as fun as triple chocolate, especially when a birthday is involved, the one day of the year calories don’t count.
Tell me you agree.
Short and sweet today, since really, the slices covered in sprinkles speak for themselves and I don’t know that I can give you more of a reason to make this cookie cake than that…
May your September 26th be a wonderful day, sprinkled with rainbow sprinkles and an extra swipe of chocolate fudge frosting in honor of your favorite puppy chow fanatic.
And if you’re into it– cheers a G&T with me, because you KNOW I’ll be nursing one of those tonight after I nurse my little buddy at bedtime (#momlife).
Triple Chocolate Cookie Cake
- 1 and 1/4 cups all purpose flour be sure to measure properly
- 1/4 cup + 2 Tablespoons Dutch processed cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces white chocolate chopped
CHOCOLATE FUDGE FROSTING
- 2 ounces unsweetened baking chocolate coarsely chopped
- 4 Tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3-4 Tablespoons milk or cream
- 2 cups powdered sugar
- pinch of salt
- Preheat the oven to 350ºF. Spray a 9" springform pan with non-stick spray*. Set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the eggs and vanilla, and beat again until combined.
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the white chocolate chunks and continue mixing until evenly dispersed.
- Press the cookie dough evenly into the prepared pan. Bake for 24 to 26 minutes until edges look set. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
CHOCOLATE FUDGE FROSTING
- In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
- In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 3 Tablespoons). Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
- For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
- Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.