Chocolate Cookie Dough Cake

Ingredients for 1 servings:

• 275 g flour
• 350 g sugar
• 90 g baking cocoa
• 2 ½ tsp baking soda
• 1 ½ tsp baking powder
• 320 ml milk
• 120 ml oil
• 4 eggs
• 3 tsp vanilla sugar
• Fat for the mold
• 280 g butter
• 200 g brown sugar
• 100 g sugar
• 100 g peanut butter
• 3 tsp vanilla extract
• 300 g flour
• 4 tsp milk
• 160 g chocolate drops
• 290 ml cream
• 400 g dark chocolate
• 5 Oreo cookies
• 30 g white chocolate

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 15 minutes

Chocolate cake filled with cookie dough

For the cake layers: Preheat oven to 175 degrees Celsius (top/bottom heat). Grease two springform pans and line the layers with baking paper. Beat the sugar, vanilla sugar, and oil with the eggs until fluffy. Stir in the flour, cocoa, baking soda, and baking powder, then add the milk. Pour 2/3 of the batter into one pan and 1/3 into the other, and bake for about 35 minutes. Let the layers cool completely and cut the taller cake in half to make three layers. For the cookie dough: Beat the butter, brown sugar, and white sugar until fluffy. Add the vanilla extract and peanut butter. Stir in the flour and milk, then fold in the chocolate chips. For the ganache: Bring the cream to a boil, add the dark chocolate, stir, and let cool. Stacking: Place a cake ring around the first cake layer. Spoon 2 tablespoons of ganache onto the layer and spread it evenly. Spread half of the cookie dough on top. Place the second layer on top, add more ganache, and then the other half of the cookie dough. Place the last layer on top, remove the cake ring, and cover the entire cake, including the edges, with ganache. Finally, chop the white chocolate and Oreos and spread them on the cake. The ganache shouldn’t be solid yet so that the decorations can adhere well. Refrigerate the finished cake for at least 3 hours, but ideally overnight, and enjoy cold. This recipe is designed for 16 people, but will definitely serve even more, as even a small piece is incredibly filling. Note from the Chefkoch.de recipe editor: Raw flour can contain bacteria that cause health problems, known as STEC. These are toxic coliform bacteria that can get into the grain via fertilizers or animal feces. The symptoms are similar to those caused by salmonella. It’s not enough to simply preheat the flour, as bacteria are resistant to dry heat. Therefore, bake baked goods thoroughly. This requires an internal temperature of over 70°C for at least two minutes. (Sources: Federal Institute for Risk Assessment (BfR); Lower Saxony State Office for Consumer Protection and Food Safety (LAVES); Consumer Advice Center NRW)