Layered Cakes Series: Part 3

Happy Birthday to me!

Celebrated with cookie dough and cake. Yum!


Chocolate chip cookie dough lovers, this one is for you! I love me some cookie dough.

Say it with me, “Chocolate Chip Cookie Dough Devil’s Food Cake Cheesecake.” That’s a mouthful- literally! I’ve taken my favorite devil’s food cake, layered it with cheesecake and topped it with a generous amount of chocolate chip cookie dough.

In between the layers is a light chocolate buttercream with a hint of molasses.

Light chocolate-molasses buttercream:

Chocolate and molasses are used sparingly in this recipe to create a light tasting frosting that doesn’t distract from the other elements of the cake.

1 1/2 cups unsalted butter
4 cups powdered sugar
1 tsp vanilla bean paste or vanilla extract
2 tbsp molasses
4 tbsp cocoa powder
1/4 tsp salt

  1. Combine butter and powdered sugar in the bowl of a stand mixer. Beat on low until just combined, then beat on high until mixture is thoroughly incorporated.  Stop mixer and add vanilla, molasses, cocoa powder and salt. Beat on high speed until light and fluffy.
  2. Scrape down bowl and beat again until no streaks of molasses remain.

To me this was the perfect cake. Although it was very rich and sweet, I was in heaven.  Cheesecake is hands down my favourite cake. Give me any flavour or style and that cake is devoured. Chocolate chip cookie dough that I can eat with out having to wait for cooking time is perfecting. I mean seriously. And chocolate cake is a classic and the perfect thing to round out this decadent cake.

Mmmm, Cake! Layered Cake!


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