This delicious cake has chocolate cake and chocolate chip cookie layers, is filled with chocolate hazelnut spread and whipped cream, and topped with creamy chocolate frosting and crushed chocolate chip cookies. | www.alattefood.com
Servings: 12 -14 Large Slices
Cake
-
1
box Purely Simple Chocolate Cake Mix
-
1/2
cup
butter
softened
-
3
eggs
-
1
cup
milk
-
2
tsp
vanilla extract
-
1/2
tsp
espresso powder
optional--enhances the flavor of chocolate
Cookie
-
1
box Purely Simple Chocolate Chip Cookie Mix
-
1/2
cup
butter
softened
-
1
egg
Frosting
-
1
box Purely Simple Chocolate Frosting
-
1/2
cup
butter
softened
-
1/4
cup
water
-
1
tsp
vanilla extract
Filling
-
1
cup
heavy cream
makes about 2 cups of whipped cream
-
6
Tbsp
natural chocolate-hazelnut spread
-
4
Tbsp
crushed chocolate chip cookie crumbs
store bought
Topping
-
Whipped Cream
-
Crushed Cookies
-
Preheat oven to 350 degrees and grease three 9" cake pans with cooking spray.
Cake
-
Beat butter and cake mix with a mixer (the batter will be thick). Add in eggs, one at a time, beating well after each addition. Add in milk, espresso powder, and vanilla extract; mix until combined.
-
Divide batter evenly between two cake pans.
-
Bake for 27-30 minutes, or until a cake tester comes out clean.
Cookie
-
Beat butter and cookie mix until combined. Add in egg and beat until combined.
-
Press cookie dough in an even layer into one cake pan.
-
Bake for 20-21 minutes, or until just golden brown on top.
Filling
-
Beat heavy cream until stiff peaks form.
-
Place bottom cake layer onto a cake stand. Spread with 3 Tbsp of chocolate-hazelnut spread, making sure to leave 1/4" border around the sides of the cake. Top with 3/4 cup of whipped cream, also leaving a 1/4" border around the sides of the cake (when the cookie layer is added, the weight will push the filling to the edges). Add 2 Tbsp crushed cookie crumbs on top of the cream.
-
Place the cookie layer on top, and repeat the filling steps above.
-
Place the final layer of chocolate cake on top.
Frosting
-
Beat frosting mix with butter (mixture will be thick). Slowly pour in water and vanilla, and beat until well combined.
-
Spread frosting over the top and sides of the cake.
Topping
-
With the remaining 1/2 cup of cream, pipe dollops of whipped cream around the top of the cake.
-
If desired, top with cookie crumbs.
-
Enjoy!
Because of the whipped cream in this recipe, refrigerate until serving.