Go Back
Double Chocolate Chip Cookie Cake
Prep Time
20 mins
Cook Time
30 mins
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
  • 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
  • 1 box Purely Simple Chocolate Chip Cookie Mix
  • 1/2 cup butter softened
  • 1 egg
  • 1 box Purely Simple Chocolate Frosting
  • 1/2 cup butter softened
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 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
  • Whipped Cream
  • Crushed Cookies
  1. Preheat oven to 350 degrees and grease three 9" cake pans with cooking spray.
  1. 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.
  2. Divide batter evenly between two cake pans.
  3. Bake for 27-30 minutes, or until a cake tester comes out clean.
  1. Beat butter and cookie mix until combined. Add in egg and beat until combined.
  2. Press cookie dough in an even layer into one cake pan.
  3. Bake for 20-21 minutes, or until just golden brown on top.
  1. Beat heavy cream until stiff peaks form.
  2. 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.
  3. Place the cookie layer on top, and repeat the filling steps above.
  4. Place the final layer of chocolate cake on top.
  1. Beat frosting mix with butter (mixture will be thick). Slowly pour in water and vanilla, and beat until well combined.
  2. Spread frosting over the top and sides of the cake.
  1. With the remaining 1/2 cup of cream, pipe dollops of whipped cream around the top of the cake.
  2. If desired, top with cookie crumbs.
  3. Enjoy!
Recipe Notes

Because of the whipped cream in this recipe, refrigerate until serving.