Triple Chocolate Cookie Cake: Dark chocolate cookie cake filled with creamy white chocolate chips and topped with a chocolate fudge frosting.
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Triple Chocolate Cookie Cake

Dark chocolate cookie cake filled with creamy white chocolate chips and topped with a chocolate fudge frosting.
Prep Time15 mins
Cook Time36 mins
Total Time51 mins
Servings: 12 servings

Ingredients

COOKIE CAKE

  • 1 and 1/4 cups all purpose flour
  • 1/4 cup + 2 Tablespoons Dutch processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 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

Instructions

  • 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 34-36 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.
  • 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.

Notes

*Alternatively, you may use a 9" pie plate or a 8" or 9" round or square baking pan.