Description

Chocolate Layer Cake with Cookies and Cream Filling

Name: Chocolate Layer Cake with Cookies and Cream Filling : A Decadent Showstopper Dessert
Ingredients: 2 cups all-purpose flour (or cake flour); 2 cups sugar; ¾ cup unsweetened cocoa powder; 2 tsp baking powder; 1½ tsp baking soda; 1 tsp salt; 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar); ½ cup vegetable oil; 2 large eggs; 2 tsp vanilla extract; 1 cup hot water or hot coffee; 1½ cups cold heavy cream; ¼ cup powdered sugar; 1 tsp vanilla extract; 10 chocolate sandwich cookies, crushed; 1 cup (2 sticks) butter, softened; ¾ cup unsweetened cocoa powder; 3 cups powdered sugar; ¼ cup heavy cream; 1 tsp vanilla extract; 6–8 crushed chocolate sandwich cookies for garnish

A deeply chocolatey, moist layer cake with a fluffy cookies and cream filling and rich chocolate frosting—a showstopper dessert for any celebration.

Ingredients

Scale

Chocolate Cake:

2 cups all-purpose flour (or cake flour)
2 cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water or hot coffee

Cookies and Cream Filling:

1½ cups cold heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
10 chocolate sandwich cookies, crushed

Chocolate Frosting & Topping:

1 cup (2 sticks) butter, softened
¾ cup unsweetened cocoa powder
3 cups powdered sugar
¼ cup heavy cream
1 tsp vanilla extract
6–8 crushed chocolate sandwich cookies for garnish

Instructions

Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans; line bottoms with parchment paper.
Mix Dry Ingredients: Whisk flour, sugar, cocoa, baking powder, baking soda, and salt until evenly combined.
Add Wet Ingredients: Mix in buttermilk, oil, eggs, and vanilla until smooth.
Add Hot Water/Coffee: Mix on low until fully incorporated; batter will be thin—this ensures a moist cake.
Bake: Divide batter between pans and bake 30–35 min. Test with a toothpick; it should come out with a few moist crumbs. Cool completely.
Make Filling: Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in crushed cookies and chill.
Make Frosting: Beat butter and cocoa powder until smooth. Gradually add powdered sugar, alternating with heavy cream, and vanilla. Beat until fluffy and spreadable.
Assemble Cake: Place one cake layer on plate, spread filling evenly, top with second layer. Frost top and sides with chocolate frosting. Press crushed cookies onto top and sides.
Chill & Serve: Refrigerate 30 min for clean slices. Serve with milk or coffee.

Notes

Mint Chocolate Twist: Add peppermint extract and mini chocolate chips to the filling.
Peanut Butter Version: Replace filling with peanut butter frosting.
Extra Cookie Crunch: Fold additional cookies into the batter.
Dairy-Free Option: Use plant-based milk, coconut cream, and dairy-free cookies.
Mini Layer Cakes: Use three 8-inch pans for more layers; bake 22–27 min.

Nutrition

Calories: 480Cal Per Serving
Fat: 25 g
Carbohydrates: 58g
Protein: 5 g