Chocolate Cookie Cake

Recipe by Greeny4444
READY IN: 1hr 20mins
SERVES: 16
YIELD: 1 9" cake
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 2 23
  • 2 14
    cups sugar
  • 1 14
    teaspoons baking soda
  • 34
    teaspoon salt
  • 12
    teaspoon baking powder
  • 1 13
    cups milk
  • 1
    (8 ounce) sour cream
  • 5
    ounces unsweetened chocolate, melted and cooled
  • 13
    cup butter, softened (5 1/3 Tablespoons, it has to be REALLY soft)
  • 2
    teaspoons vanilla
  • 1
    cookie, filling recipe (see recipe below)
  • 1
    recipe chocolate-sour cream frosting (see recipe below)
  • Cookie Filling
  • 4
    cups sifted powdered sugar
  • 13
    cup butter, softened
  • 2
    tablespoons milk (plus additional 1 -2 Tablespoons)
  • 1
    teaspoon vanilla
  • 10
    sandwich cookies, crushed
  • Chocolate-Sour Cream Frosting
  • 1
    cup semisweet chocolate piece
  • 14
    cup butter
  • 12
  • 2 12
    cups sifted powdered sugar
  • To garnish
  • 4
    sandwich cookies, crushed
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DIRECTIONS

  • Grease and lightly flour two 9x1-1/2-inch round cake pans (or three if you have three). Set pans aside.
  • In an extra-large mixing bowl, combine flour, sugar, baking soda, salt, and baking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
  • Beat with an electric mixer on low speed about 1 minute or until mixture is combined. Beat on high speed 3 minutes, scraping sides of bowl occasionally.
  • Place 1/3 of the batter in each of the cake pans. (I only had two, so I had to wait to bake the last layer.).
  • Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted near the center comes out clean.
  • Cool cakes in pans on wire racks for 10 minutes.
  • Remove cakes from pans. Cool layers thoroughly on wire racks.
  • Prepare Cookie Filling: In large mixing bowl, combine powdered sugar, butter, milk, and vanilla. Beat with electric mixer on low speed until combined; beat on medium speed until very smooth.
  • Beat in enough additional milk (1 to 2 tablespoons) until frosting is easy to spread. Reserve 3/4 cup of the filling (without crumbs) for the cake garnish.
  • Stir crushed sandwich cookies into remaining mixture.
  • To assemble the cake, put a cake layer on a serving plate and top with half of the crumb-filled cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with the remaining portion of the cookie filling. Top with remaining cake layer.
  • Prepare the Chocolate-Sour Cream Frosting: In a 4-cup Pyrex measuring cup (or a small saucepan), melt 1 cup semisweet chocolate pieces and 1/4 cup butter, stirring frequently. Cool about 5 minutes. Stir in sour cream.
  • Gradually add powdered sugar, beating until smooth and easy to spread.
  • Spread top and sides of cake with frosting.
  • Spoon the reserved cookie filling onto the center top of the cake. Carefully spread filling to force some down sides of cake. Garnish the top of the cake with the 4 crushed chocolate sandwich cookies.
  • Cover and store in the refrigerator.
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