Chocolate chip cookie cake with whipped chocolate ganache

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If you like chocolate chip cookies, you will love this upgrade to a full double-layer cake with frosting and everything. This cake is moist and rich, and the addition of the chocolate chips just adds a nice bite to it. Pairing it with whipped chocolate ganache is perfect since it’s silky and smooth and is not as rich as a buttercream alternative. It is best to prepare the chocolate ganache the night before and whip it an hour before you are read to fill and frost your cake.

Cake ingredients:

  • 2 sticks of butter-room temperature
  • 1/2 cup tightly-packed brown sugar
  • 1/2 cup white sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup of full-fat milk
  • 2 1/4 all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups of semi-sweet chocolate chips

Chocolate ganache ingredients:

  • 1 1/2 cup whipping cream
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla
  • Heaped tbsp of icing sugar (optional)


Cake Directions:

  1. Mix the butter with the sugar until you reach a wet sand consistency.
  2. Add the eggs one by one until fully incorporated.
  3. Then add the vanilla extract.
  4. Add the milk and mix.
  5. In a separate bowl, mix all the dry ingredients.
  6. Start adding the dry ingredients gradually while mixing, be careful to not over mixing the batter.
  7. Last step, add the chocolate chips and fold in with a silicone spatula.

Chocolate ganache directions:

  1. In a sauce pan, heat the whipping cream until slightly simmers, be careful to NOT boil.
  2. Add in the chocolate chips and allow to melt while stirring
  3. Add in the icing sugar if you want a sweeter ganache, I personally prefer it less sweet to balance the sweetness in the cake.
  4. Remove from the heat and add in the vanilla extract.
  5. Allow to cool down completely then refrigerate for at least 4 hours, preferably overnight.
  6. Whip the ganache with an electric mixer until it forms stiff peaks.


  1. Preheat the oven to 175 °C.
  2. Butter 2 (20 cm) baking pans and line with parchment paper.
  3. Divide your cake batter on the 2 pans and bake for 35-45 minutes or until a skewer comes out clean and the top is golden brown.


  1. When the cakes are completely cooled down, start slicing the top of each layer using a serrated knife to yield evenly leveled cakes.
  2. Add about a cup of the ganache on the bottom layer.
  3. Slowly place the top layer.
  4. Start with crumb coating your cake.
  5. Place in the fridge for an hour then continue with the icing.
  6. Garnish your cake with your favorite garnish. Crushed nuts, sprinkles, chocolate chips or melted chocolate drip go very well with this cake.


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