Chocolate Chip Cookie Layer Cake

You know the old saying,


Well, this week life handed me molten chocolate cake instead of chocolate cupcakes. I had 21 dozen cupcakes plus a cutting cake to get done for a wedding so I was recalculating my recipe to make more cupcakes at one time. I also had a little bit of a fuzzy brain for various reasons. I double checked my calculations and through my fuzzy brain I kept thinking, the sugar amount cannot be right, check it again. After three times, I got tired of trying to decipher what my fuzzy brain was saying and I made my cupcakes. Being the thorough person that I am, I proceeded to fill the cake pans, pop them in the ovens and also filled 5 dozen beautiful Italian tulip liners with the rest of the batter so that I could start on my next batch. 15 minutes into the baking of the cakes, I knew I had made an error in my recipe, but I was committed to making all 5 dozen cupcakes and the cakes that were already baking in the oven.


I was so thankful I had not overfilled the cake pans and the cupcakes were in tulip liners because this batter expanded like crazy. When I pulled the cakes out of the ovens I knew the flavor and texture were going to be fantastic, but they could not be brought to the wedding. I was back to square one on my wedding project, yuck.

The cakes were ugly, but I immediately had a plan to use them. I had been dreaming of a chocolate, chocolate chip cookie layer cake and I knew these ugly cakes would be just the right base for my dream cake.  The fact that Thursday of this week was National Chocolate Chip Day and I had half a Sam’s Club sized bucket of chocolate chip cookie dough left over from a family gathering a few weeks ago cemented my plan! I was halfway there without even trying.

There, cake salvaged, but what to do with 5 dozen cupcakes? My first thought was that the molten chocolate cupcakes in those gorgeous liners were begging for a scoop of ice cream, so I called my kids and said, “Grab the ice cream and some spoons and come over here.” Within a matter of minutes kids came, cousins came, hubs came, coworkers came and we all agreed – mistakes can be delicious. Two dozen gone, three dozen to go. I gave away the rest of the cupcakes everywhere I went ’cause otherwise I would have eaten them all.  I weighed myself this morning and I am proud to announce there was no harm done from the two I ate.  Phew!

To form my cake I used a half recipe of my whipped cream frosting from the Strawberry Chantilly Cake and a half recipe of my fudge filling from the Chocolate Fudge Cake along with the layers of “accidental” molten chocolate cake and chocolate chip cookies baked in the same size pans.

The assembly strategy was easy:
8″ Molten chocolate cake
Whipped Cream Frosting
8″ Chocolate Chip Cookie
Whipped Cream Frosting
Generous Puddle of room temperature, but still pourable fudge filling
6″ Molten chocolate cake
Whipped Cream Frosting
6″ Chocolate Chip Cookie
Whipped Cream Frosting
Generous Puddle of room temperature, but still pourable fudge filling
Drizzles of chocolate ganache down the sides of the layers

Refrigerate until it’s time to serve, a few hours at minimum or up to two days.

I hope you will make this cake to help me celebrate National Chocolate Chip Day and the fact that sometimes recipe mistakes are good enough to eat!




Molten Chocolate Cake

Chocolate Cake Ingredients
1 cup cake flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup unsalted butter, room temperature
2 cups sugar
2 large eggs, room temperature
2 tsp vanilla extract
3/4 cup buttermilk

Molten Chocolate Cake Directions
Preheat oven to 350 degrees F. Grease and flour one 8 inch round pan and one 6″ round pan and line the bottom with parchment paper. Sift the cake flour, cocoa powder, baking soda, and baking powder into a medium bowl. In a stand mixture beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended. Add in the vanilla extract. Add the buttermilk while mixing on low speed and blend well. Add the flour mixture and beat until smooth. Pour the batter no more than halfway full into the two round cake pans. Bake for 12 minutes and rotate the pans. Bake for another 8 – 15 minutes or until the cake has formed a sunken, bubbly, hard top and the edges have pulled back from the sides slightly. Allow to cool for 10 minutes then turn out onto a cooling rack and cool completely before assembling.

For cupcakes – use large cupcake liners or tulip liners and do not fill more than 1/2 full. This will make one and a half dozen molten chocolate cupcakes. Bake in a 350 degree oven until the cakes have risen and then fallen in the middle. They will look moist, but you will be able to see that the edges are shiny and look bubbly but firm. The middle may still be jiggly. This will take approximately 15 – 20 minutes. I recommend serving these with a scoop of vanilla bean ice cream and a drizzle of chocolate sauce.

One thought on “Chocolate Chip Cookie Layer Cake

  1. Pingback: Accidental Molten Chocolate Cupcakes | iBake

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