Stirring Up Happiness

The Most Fun Chocolate Layered Cake with Edible Monster Cookie Dough

The most fun chocolate layered cake! Filled with a layer of edible monster cookie dough, this cake has plenty of peanut butter, chocolate chips, and M&M candies to resemble the classic cookie. This cake is covered with a peanut butter buttercream and finished with chocolate ganache on top.

• Pin Recipe

Ingredients

• Chocolate Cake
  • 1 3/4 cups cake flour
  • 3/4 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup milk, room temperature
  • 1/2 cup sour cream, room temperature
• Edible Monster Cookie Dough Filling
  • 1 1/4 cups all-purpose flour
  • 1/4 cup quick oats
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup creamy peanut butter
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup mini chocolate chips
  • 1/4 cup mini M&M candies
• Peanut Butter Buttercream
  • 1 1/2 cups creamy peanut butter
  • 1 cup unsalted butter (slightly cooler than room temperature)
  • 6 cups powdered sugar
  • 1/2 cup heavy cream (substitute milk)
• Chocolate Ganache
  • 3/4 cup semi-sweet chocolate chips
  • 3 tablespoons heavy cream (substitute milk)
• Optional For Decorating
  • mini chocolate chips
  • mini M&M candies
  • candy googly eyes

Instructions

1. To make Chocolate Cake, begin by preheating the oven to 350°F. Trace and cut out parchment paper to line the bottom of two 8 inch cake pans. Set aside.
2. In a large bowl, use a mixer to cream butter for 2 minutes until light and fluffy. Add in granulated sugar and mix for 3-4 minutes until creamy. Add in eggs, one at a time, incorporating after each addition. Set aside.
3. In a separate mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. Whisk together your milk and sour cream in a liquid measuring cup so it is easy to pour in the following steps.
5. Starting with your dry ingredient mixture, begin alternating additions of the dry ingredients and the milk mixture to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk mixture. Repeat, mixing after each addition until just incorporated.
6. Divide the batter equally between each of the lined cake pans. Bake in the oven for 25-35 minutes, until the edges are golden and the middle is set.
7. Remove the cakes from the pans to let cool completely.
8. To make Edible Monster Cookie Dough Filling, begin by spreading the flour on a baking sheet in an even layer. Place in the oven for 5 minutes at 350°F. This ensures that the raw flour will be safe to consume. Let cool completely before using.
9. In a medium bowl, use a mixer to cream butter, peanut butter, brown sugar and granulated sugar until light in color. Add in vanilla extract and mix again.
10. In a separate bowl, whisk together flour, quick oats, and salt. Add to the creamed mixture and combine.
11. Pour in milk and combine. Fold in mini chocolate chips and M&M candies.
12. Line an 8 inch cake pan with plastic wrap or parchment paper. Spread 2 cups of the cookie dough filling in an even layer in the pan. Reserve some cookie dough filling for decorating the top of the cake if desired. Place this in the refrigerator to chill while you make the buttercream and chocolate ganache.
13. To make Peanut Butter Buttercream, use a mixer to beat butter until light and fluffy. Add in peanut butter and mix until incorporated. Gradually begin to add in the powdered sugar while continuing to mix. Add a pinch of salt.
14. Stream in half of your heavy cream. If the buttercream appears to thick to spread, add in the remaining half of the heavy cream.
15. To make Chocolate Ganache, add chocolate chips to a small bowl. Heat the heavy cream on the stovetop or in the microwave until hot and steaming, just before boiling. Pour the heavy cream over the top of the chocolate chips in the bowl and let sit for 4 minutes.
16. Starting from the center of the bowl, begin stirring the mixture. The chocolate chips should melt and form a smooth chocolate ganache. Set this aside for assembly.

Cake Assembly

1. Level your cakes with a serrated knife to create flat, even layers that will be easy to stack.
2. To a cake stand or large plate, spread a thin layer of the peanut butter buttercream. This will help keep the cake in place while you frost and decorate it.
3. Place one of the cake layers onto the stand. Spread a 1/4 inch thick layer of peanut butter buttercream evenly across the cake.
4. Remove the cookie dough filling layer from the fridge and place on top. Spread another thin layer of buttercream evenly.
5. Place the other cake layer on top, flipping this layer upside down so that the top of your cake has a flat bottom.
6. Cover the entire cake with a thin layer of peanut butter buttercream to create a crumb coat, smoothing out the sides as much as possible. Chill the cake for 20 minutes before using the remaining buttercream to cover and frost the cake.
7. Spread an even layer of the chocolate ganache on the top of the cake. Create drips down the side of the cake if desired.
8. To decorate, add the remaining peanut butter buttercream to a pastry bag and pipe designs around the top of the cake. Roll the reserved cookie dough filling and add to the cake. Use mini chocolate chips, M&M candies and/or candy googly eyes to decorate.
9. This cake is best enjoyed the day it is made. Store in an airtight container if leftovers remain.