When I think about serving Mini Chocolate Cookie Dough Naked Layer Cakes, my mind races with delightful pairings. Picture this: a scoop of vanilla bean ice cream glistening under a drizzle of chocolate sauce, or perhaps a dollop of whipped cream artfully perched on the side.
Fresh strawberries add a touch of color and a burst of freshness that perfectly balances the rich chocolate. Coffee lovers might enjoy these cakes with a cup of brewed coffee, where the bitterness enhances the sweetness.
For those who prefer a little zing, a tart raspberry or passion fruit coulis can bring a vibrant twist to each bite.
Why This Recipe is Worth Your Time
Have you ever found yourself dreaming of dessert? I have countless times, but nothing compares to the dream of creating a cake that marries the nostalgia of chocolate chip cookies with the elegance of a layered cake.
That’s where my Mini Chocolate Cookie Dough Naked Layer Cakes come into play. This recipe embodies everything one could wish for: it’s rich, satisfying, and a bit playful. Not to mention, who can resist delicious layers with cookie dough tucked inside?
It’s a showstopper for any gathering, be it a birthday, anniversary, or just a treat for yourself.
Having tested this recipe numerous times, I assure you, it’s not just a pretty face. It combines rich, dark chocolate cake with indulgent chocolate ganache and a raw cookie dough layer. The flavors dance in harmony, elevating dessert to an art form.
Ingredients You’ll Need
For the Chocolate Cake:
½ cup / 100 g white sugar
¼ cup / 30 g premium Dutch cocoa powder, sifted
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
6 tablespoons / 90 g full-fat buttermilk
3 tablespoons / 40 g neutral olive oil or grapeseed oil
1 teaspoon pure vanilla extract
1 tablespoon brewed coffee
1 large egg, beaten
½ cup / 62 g all-purpose flour
For the Ganache:
6 ounces / 170 g high-quality dark chocolate, finely chopped
¾ cup / 170 g heavy cream
1 tablespoon light corn syrup
1 teaspoon rum or vanilla extract
For the Cookie Dough:
½ cup / 113 g unsalted butter, softened to room temperature
⅓ cup / 66 g granulated sugar
⅓ cup / 70 g dark brown sugar
1 teaspoon vanilla extract
¼ cup / 60 g heavy whipping cream
⅓ cup / 42 g all-purpose flour
½ teaspoon kosher salt
⅓ cup / 60 g mini chocolate chips
1 tablespoon finely chopped walnuts or pecans
How to Make Mini Chocolate Cookie Dough Naked Layer Cakes
Step 1: Prepare Your Baking Pans
First, grab your trusty 6-inch round cake pans. Preheat your oven to 350°F (175°C). I like to grease the pans and line them with parchment paper. This ensures that my cakes come out nice and clean.
Step 2: Mix the Dry Ingredients
In a medium bowl, mix together the sugar, cocoa powder, baking soda, baking powder, and sea salt. This step is crucial! It helps the dry ingredients combine evenly, ensuring no lumps of cocoa surprise you later.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the buttermilk, olive oil, vanilla extract, coffee, and beaten egg. This mixture will give your cake a rich, moist texture.
Step 4: Combine Dry and Wet Ingredients
Slowly pour the wet ingredients into the dry mixture while stirring gently. You don’t want to overmix this. Just combine them until you see no dry spots. Then fold in the flour.
Step 5: Bake
Divide the batter evenly between the prepared cake pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. The aroma will be intoxicating; trust me on this!
Once baked, allow them to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
Step 6: Create the Cookie Dough Layer
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and heavy cream. Gradually mix in the flour and salt.
Finally, fold in the chocolate chips and any nuts if you’re using them. This is a fun process, so don’t rush!
Step 7: Assemble the Cakes
Once the cake layers are completely cooled, it’s time for the assembly. Place one layer on a cake stand or plate. Add a generous scoop of cookie dough on top, leaving a bit of space around the edges.
Place the second layer on top of the cookie dough. Keep stacking until you finish with the final layer.
Step 8: Ganache Time
To make the ganache, heat the heavy cream until it’s almost boiling. Pour over the finely chopped dark chocolate and let sit for a few minutes. Stir until smooth and glossy. Add the corn syrup and rum or vanilla, mixing until everything is combined.
Step 9: Ice It Up!
Pour the ganache over the top of the cake and let it drip down the sides. Remember, it doesn’t have to look perfect—this is a naked cake, after all! A little imperfection adds character.
Step 10: Chill & Serve
Allow the cake to chill in the fridge for at least 30 minutes. This helps the ganache set. Cut into slices and enjoy your creation!
Recipe Notes
- Chocolate Cake: The use of Dutch cocoa powder is key. It gives a deep flavor that regular cocoa simply can’t match.
- Ganache: Using high-quality chocolate elevates the ganache. It’s worth the investment.
- Cookie Dough: The cookie dough remains soft and chewy thanks to additional cream. Don’t skimp on those chocolate chips; they add joy with every bite.
Recipe Variations
Feeling adventurous? Here are some ideas to mix things up:
- Nut-Free Version: Simply omit the nuts in the cookie dough.
- Gluten-Free Twist: Switch all-purpose flour with a gluten-free blend.
- Flavored Ganache: Add a hint of orange zest or mint extract to the ganache for a unique twist.
- Different Layers: Try adding a layer of raspberry jam for a fruity surprise.
- Vegan Option: Substitute eggs with flaxseed meal and use dairy-free butter and chocolate.
Conclusion
These Mini Chocolate Cookie Dough Naked Layer Cakes are more than just a dessert; they’re a layered delight filled with nostalgia and indulgence. This recipe makes a statement at any gathering, impressing guests with its unique combination of flavors and textures.
By blending rich chocolate cake, silky ganache, and luscious cookie dough, you create a sweet masterpiece that’s bound to leave a lasting impression.
As you set out to make this cake, remember it’s okay to make mistakes along the way. Every baking adventure holds a lesson and an opportunity to grow your skills. Embrace the experience, share it with those you love, and enjoy every decadent bite of your creation.
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Mini Chocolate Cookie Dough Naked Layer Cakes Recipe – Treat Indulgently
Description
When I think about serving Mini Chocolate Cookie Dough Naked Layer Cakes, my mind races with delightful pairings. Picture this: a scoop of vanilla bean ice cream glistening under a drizzle of chocolate sauce, or perhaps a dollop of whipped cream artfully perched on the side.
Fresh strawberries add a touch of color and a burst of freshness that perfectly balances the rich chocolate. Coffee lovers might enjoy these cakes with a cup of brewed coffee, where the bitterness enhances the sweetness.
Ingredients
For the Chocolate Cake:
For the Ganache:
For the Cookie Dough:
Instructions
Step 1: Prepare Your Baking Pans
-
First, grab your trusty 6-inch round cake pans. Preheat your oven to 350°F (175°C). I like to grease the pans and line them with parchment paper. This ensures that my cakes come out nice and clean.
Step 2: Mix the Dry Ingredients
-
In a medium bowl, mix together the sugar, cocoa powder, baking soda, baking powder, and sea salt. This step is crucial! It helps the dry ingredients combine evenly, ensuring no lumps of cocoa surprise you later.
Step 3: Combine the Wet Ingredients
-
In another bowl, whisk together the buttermilk, olive oil, vanilla extract, coffee, and beaten egg. This mixture will give your cake a rich, moist texture.
Step 4: Combine Dry and Wet Ingredients
-
Slowly pour the wet ingredients into the dry mixture while stirring gently. You don’t want to overmix this. Just combine them until you see no dry spots. Then fold in the flour.
Step 5: Bake
-
Divide the batter evenly between the prepared cake pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. The aroma will be intoxicating; trust me on this!
Once baked, allow them to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
Step 6: Create the Cookie Dough Layer
-
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and heavy cream. Gradually mix in the flour and salt.
Finally, fold in the chocolate chips and any nuts if you’re using them. This is a fun process, so don’t rush!
Step 7: Assemble the Cakes
-
Once the cake layers are completely cooled, it’s time for the assembly. Place one layer on a cake stand or plate. Add a generous scoop of cookie dough on top, leaving a bit of space around the edges.
Place the second layer on top of the cookie dough. Keep stacking until you finish with the final layer.
Step 8: Ganache Time
-
To make the ganache, heat the heavy cream until it's almost boiling. Pour over the finely chopped dark chocolate and let sit for a few minutes. Stir until smooth and glossy. Add the corn syrup and rum or vanilla, mixing until everything is combined.
Step 9: Ice It Up!
-
Pour the ganache over the top of the cake and let it drip down the sides. Remember, it doesn’t have to look perfect—this is a naked cake, after all! A little imperfection adds character.
Step 10: Chill & Serve
-
Allow the cake to chill in the fridge for at least 30 minutes. This helps the ganache set. Cut into slices and enjoy your creation!
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 50kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1.3g7%
- Cholesterol 27mg9%
- Sodium 352mg15%
- Total Carbohydrate 4g2%
- Sugars 3g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chocolate Cake: The use of Dutch cocoa powder is key. It gives a deep flavor that regular cocoa simply can’t match.
- Ganache: Using high-quality chocolate elevates the ganache. It’s worth the investment.
- Cookie Dough: The cookie dough remains soft and chewy thanks to additional cream. Don’t skimp on those chocolate chips; they add joy with every bite.
