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Chocolate Chip Cookie Dough Drip Cake Recipe

Chocolate Chip Cookie Dough Drip Cake Recipe
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★★★★★

4.8 from 15 reviews

A decadent Chocolate Chip Cookie Dough Drip Cake featuring moist chocolate chip cake layers, creamy cookie dough buttercream, chunks of edible cookie dough, and a luscious caramel chocolate drip finish. Perfect for celebrations and lovers of cookie dough and chocolate.

Ingredients

Scale

Cake Layers

  • 335g Softened Butter
  • 335g Caster Sugar
  • 6 Medium Eggs
  • 10g (2 teaspoons) Vanilla Extract
  • 335g Self-raising Flour
  • 10g (2 teaspoons) Baking Powder
  • 300g Chocolate Chips

Cookie Dough Buttercream

  • 250g Softened Butter
  • 150g Soft Brown Sugar
  • 60g Plain Flour (Heat-treated to be safe for eating raw)
  • 500g Icing Sugar (Powdered Sugar)
  • 20g (4 teaspoons) Vanilla Extract
  • 30g (2 tablespoons) Milk or Cream
  • 100g Mini Chocolate Chips (Optional)

Cookie Dough Filling/Inclusions

  • A portion of edible cookie dough (made with heat-treated flour), broken into small pieces for layering

Caramel/Brown Drip

  • 120g Milk Chocolate (or mix of Milk and White Chocolate)
  • 60g Double Cream

To Decorate

  • Extra Chocolate Chips
  • Extra Brown Sugar Buttercream (if not using the Cookie Dough Buttercream for piping)

Instructions

  1. Edible Flour Preparation: Spread the required plain flour (e.g., 60g for buttercream plus extra for filling) on a baking tray. Bake in an oven preheated to 150°C for about 5 minutes or microwave on high in 30-60 second intervals, stirring in between, until the flour reaches 75°C to kill bacteria. Allow to cool completely.
  2. Cake Layers Preparation: Preheat oven to 180°C (160°C fan). Line three 20cm round cake tins. Cream softened butter and caster sugar until pale and fluffy. Add eggs one at a time, mixing thoroughly after each, then stir in vanilla extract. Sieve flour and baking powder into the mixture and mix gently until just combined. Toss chocolate chips in a tablespoon of plain flour to prevent sinking, fold into batter. Divide batter evenly into prepared tins.
  3. Bake Cake Layers: Bake for 20-25 minutes or until a skewer inserted comes out clean. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
  4. Cookie Dough Buttercream: Beat softened butter and soft brown sugar until pale and fluffy. Add heat-treated cool flour, icing sugar, vanilla extract, and milk or cream. Beat on low to incorporate, then increase speed and beat until smooth and fluffy. Optionally fold in mini chocolate chips.
  5. Caramel/Brown Drip Ganache: Heat double cream until it starts to simmer. Remove from heat and pour over chopped chocolate in a bowl. Let sit 2-3 minutes, then stir gently until smooth and glossy. Adjust thickness by adding more cream if too thick or letting cool if too thin. Let the ganache cool to room temperature, stirring occasionally, until it’s drip consistency (30-60 minutes).
  6. Assembly: Place one cake layer on a plate or stand. Spread cookie dough buttercream on top. Sprinkle chunks of edible cookie dough over the buttercream. Repeat layering with second cake layer, buttercream, and cookie dough pieces. Top with final cake layer. Apply a crumb coat with remaining buttercream and chill. Then spread a smooth final coat over the cake.
  7. Drip Decoration: Using a teaspoon or piping bag, drip the cooled caramel ganache around the cake edge. Pour remaining ganache over the top and spread gently.
  8. Final Decoration: Pipe buttercream swirls on top. Decorate the swirls and base of the cake with extra chocolate chips.

Notes

  • Heat-treat the plain flour for any edible raw flour ingredients by baking or microwaving to 75°C to kill bacteria.
  • Use softened butter for better mixing and fluffier cake and buttercream textures.
  • Toss chocolate chips in flour before folding into batter to prevent them from sinking to the bottom.
  • Let ganache cool to a drip consistency before applying to avoid it running off the cake.
  • The edible cookie dough used for layering should be made with heat-treated flour and safe-to-eat ingredients.
  • Chill the cake after crumb coating to help achieve a smooth final buttercream finish.

Nutrition

Keywords: Chocolate Chip Cookie Dough Cake, Drip Cake, Edible Cookie Dough Cake, Buttercream, Caramel Ganache, Celebration Cake, Layer Cake

Find it online: https://maicook.com/chocolate-chip-cookie-dough-drip-cake-recipe/