Cookie Dough Bundt Cake
This Cookie Dough Bundt Cake is a black cocoa chocolate cake and has a chocolate chip cookie dough surprise inside.
Servings 8
Calories 671kcal
Ingredients
Cookie Dough
- 1/4 recipe Chocolate Chip Cookie Dough *
Black Cocoa Bundt Cake
- 1 cup + 2 Tbsp all-purpose flour
- 3 Tbsp black cocoa powder
- 3 Tbsp Dutch-processed cocoa powder sifted
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup milk
- 1/4 cup sour cream room temperature
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 tsp vanilla extract
Ganache
- 3 oz bittersweet chocolate chopped
- 1/2 cup heavy whipping cream
- 2 tbsp unsalted butter 28g
Instructions
Cookie Dough
- Prepare as per recipe here.
- Using a small ice cream scoop, scoop 7 balls of cookie dough. Split each in half and roll into a ball shape.
- Place on a cookie sheet, cover with plastic wrap and place in freezer for 30mins.
Black Cocoa Bundt Cake
- Preheat oven to 325F and grease a 6-cup bundt pan.
- In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt.
- In a small measuring cup, mix milk and sour cream until combined.
- Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy.
- Add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Reduce speed to low. Add flour mixture in 2 batches, alternating with milk mixture. Beat until just combined.
- Spread 1/3 of the batter evenly in the bundt pan. Place 7 frozen cookie balls at even intervals.**
- Add 1/3 batter to cover cookie balls and add the remaining 7 cookie balls, offset with the ones underneath.
- Top with remaining 1/3 batter and smooth with a spatula.
- Bake for approx. 45mins or until a cake tester comes out clean.
- Cool in bundt pan for 10mins. Rap bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely.
Ganache:
- Place chopped chocolate into a bowl.
- Bring cream to simmer in a small saucepan. Pour over chocolate and cover bowl immediately with plastic wrap. Let stand 2 minutes.
- Add butter and mix until smooth.
- Let stand, stirring occasionally until thickened. You can place it in the fridge to speed up the process.
- Pour glaze over cooled cake.
Notes
*I made half a recipe and had enough for 14 cookie dough balls and 10 cookies which I baked separately.
**In hindsight, I should have maybe just done one row of cookie dough. There wasn't as much batter as I thought there would be so I had to push the cookie balls down to make sure they were covered. The batter rose a LOT though, so the cookie dough was all stuck at the bottom of the pan. Alternatively, I should have placed the second row of cookie balls on top of the remaining batter and let it bake up that way. That's what I would do next time! Adapted from Martha Stewart.
This recipe makes enough for a 6 cup bundt pan but can easily be double for a standard 12 cup bundt pan.
**In hindsight, I should have maybe just done one row of cookie dough. There wasn't as much batter as I thought there would be so I had to push the cookie balls down to make sure they were covered. The batter rose a LOT though, so the cookie dough was all stuck at the bottom of the pan. Alternatively, I should have placed the second row of cookie balls on top of the remaining batter and let it bake up that way. That's what I would do next time! Adapted from Martha Stewart.
This recipe makes enough for a 6 cup bundt pan but can easily be double for a standard 12 cup bundt pan.
Nutrition
Calories: 671kcal | Carbohydrates: 53g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 261mg | Potassium: 206mg | Fiber: 3g | Sugar: 23g | Vitamin A: 785IU | Calcium: 53mg | Iron: 3mg