GODIVA Cookie Dough Cake
Cookies or cake? Why, yes! Our cookie dough recipe, made with GODIVA 72% Dark Chocolate Bars, becomes the ultimate filling for this creative cake. A slice of heaven -- literally.
Recipe by Chef Duff Goldman
Yield: 12- 14 SERVINGS; ONE 9” ROUND CAKE
Difficulty: INTERMEDIATE (EASY, BUT WITH LOTS OF STEPS)
Preparation:1 1/2 HOURS PREP, 40 – 45 MINUTES BAKING TIME, PLUS CHILLING, COOLING AND ASSEMBLY TIME
Special Equipment:STAND OR ELECTRIC MIXER
Cookie Dough
7 ounces (2 bars) GODIVA Large 72% Dark Chocolate Bars
3/4 cup (1 1/2 sticks; 6 ounces total) unsalted butter, softened
3/4 cup packed dark brown sugar
6 tablespoons granulated sugar
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
3/4 teaspoon salt
1 - 3 tablespoons water
1. Prepare and chill the cookie dough at least 1 hour before mixing the cake batter.
2. Finely chop the large GODIVA 72% Dark Chocolate Bars using a serrated knife; try to minimize the creation of fine chocolate crumbs. Set aside.
3. Cream butter, brown sugar, granulated sugar and vanilla extract using a stand or electric mixer on medium speed about 5 minutes, or until light and fluffy.
4. Reduce speed to low and slowly add the flour and salt; mix until well combined, scraping down sides of the bowl with a rubber scraper as needed. Stir in chocolate chunks just until incorporated. Add water 1 tablespoon at a time, and mix until dough just holds together.
5. Reserve 1 1/4 cups for use in the Cookie Dough Filling (recipe follows). Chill the remaining dough for at least 1 hour. This will be used in the cake batter.
Cookie Dough Cake
1 recipe minus 1 1/4 cup Cookie Dough, chilled for at least 1 hour (recipe above)
3 cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks; 8 ounces total) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup milk, room temperature
Baking oil spray
1. PREHEAT oven to 350°F.
2. Line two 9” round cake pans with parchment paper rounds and spray with baking oil.
3. Whisk together all-purpose flour, baking powder, and salt in a medium bowl; set aside.
4. Remove chilled cookie dough from the refrigerator and turn out onto a cutting board. Knead and press into a 1-inch thick oval shape. Cut into squares (roughly ¾ inch each), and roll each into a little ball, about ¾-inch in diameter. Divide into two piles; set aside. (The balls can be shaped while the butter is creaming, if using a stand mixer.)
5. Cream butter and granulated sugar using a stand or electric mixer on high about 5 minutes, or until light and fluffy, scraping down sides of the bowl with a rubber scraper as needed. Reduce speed to medium and add eggs one at a time, mixing well after each addition. Beat in vanilla extract.
6. Reduce speed to low and slowly add flour mixture in three parts, alternating with milk. Start and end with the dry ingredients. Mix until just combined, but smooth.
7. Pour about ¼ of the cake batter into each of the two pans and smooth with a rubber scraper. Evenly divide the first half of the cookie dough balls between the two pans, placing the balls on the batter surface about 1 to 2 inches apart so that each slice will be embedded with dough.
8. Divide remaining cake batter equally between the two pans, making sure the cookie dough drops are covered and the batter is smooth. Divide the remaining pile of dough balls between the two pans again, pressing them into the batter ever so slightly.
9. Bake for 40 to 45 minutes, or until a cake tester inserted into the center of the cake comes out clean and cake springs back when lightly pressed in the center. The cake will be golden brown and may shrink away from the sides of the pan.
10. Cool cakes in the pans on a wire rack for 45 minutes. Run a thin-bladed knife or offset metal spatula around the outside of the cake to loosen from the pan. Carefully invert onto racks and remove pans to cool completely before assembly.
Cookie Dough Filling
1 1/4 cup Reserved Cookie Dough (recipe above) 2 to 3 tablespoons milk
Gradually add milk, 1 tablespoon at a time to the reserved 1 1/4 cups of Cookie Dough, mixing until the filling is just spreadable; set aside.
White Chocolate Frosting
1.5 ounces (1 bar) GODIVA Solid White Chocolate Bar, finely chopped ¾ cups (1 ½ sticks; 6 ounces total) unsalted butter, softened 2 ¾ cups powdered sugar, divided ¼ cup milk 2 tablespoons honey 2 ½ teaspoons vanilla extract or seeds from 1 vanilla bean
1. Place chopped GODIVA chocolate into a small microwave-safe bowl. Microwave on medium (50% to 60% power) for 1 minute. Stir. Continue to heat in 30-second intervals until the chocolate is almost completely melted, but some small chunks remain. Stir until smooth; set aside.
2. Cream butter in a large bowl on high about 2 minutes. Drizzle in the melted white chocolate and beat for about 2 minutes until fluffy, scraping down sides of the bowl with a rubber scraper as needed.
3. Add about half of the powdered sugar and continue to beat for 2 minutes. Drizzle in the milk, honey and vanilla. Beat until smooth and creamy. Gradually add the remaining powdered sugar about ½ cup at a time until a desired spreadable consistency is reached. Beat until fluffy for another 2 to 3 minutes.
To assemble:
1. Place one cooled cake round upside down on a serving platter or cardboard cake round. Spread the Cookie Dough Filling in an even layer. Top with second cake layer, right side up. Frost the entire cake with White Chocolate Frosting.
2. Chill for 15 to 20 minutes before slicing with a serrated knife. Cake can be kept in an airtight container at room temperature the day it is assembled, and in the refrigerator for up to 3 days. Bring cake to room temperature before serving.