Ingredients
- Chocolate cake mix, plus water, eggs, and oil called for on the box
- 1 cup heavy whipping cream
- 1 stick (1/2 cup) butter
- ½ cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups flour
- 1/8 teaspoon salt
- 1 cup chocolate chips (I used mini ones)
- 3 tablespoons milk
- 4 ounces semi-sweet baking chocolate
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon corn syrup
- ½ teaspoon vanilla extract
Make the Cake
- Bake cake according to package directions. I used two 6″x3″ pans and had a little batter left over. You can also use two 9″ or two 8″ pans instead. Cool cakes completely.
- Beat heavy whipping cream using the whisk attachment until soft peaks form. Chill until ready to use.
- Melt butter in a microwave-safe bowl. Pour into an electric mixer fitted with the paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
- Turn mixer on low. Mix in vanilla extract and flour. Stir in milk, 1 tablespoon at a time.
- Stir 1 cup of whipped cream into cookie dough mixture (using the paddle attachment). Add more whipped cream if needed to reach your desired consistency. Stir in chocolate chips.
- Place your chocolate, cream, butter, and corn syrup in a bowl and set it over a pan of boiling water (make sure the bottom of the bowl does not touch the water).
- Stir until the ingredients have melted together and are smooth.
- Remove from heat and stir in vanilla. Let cool to room temperature.
- Frost cake as desired. (This will frost the top only of a 6” round cake. If you want more, double the recipe.)
- Slice your layers in half. (I baked my cake in 6×3” rounds and sliced each in half to make a four-layer cake. You can do it that way, or leave it as two layers. Or whatever.)
- Top each layer with a healthy dose of cookie dough filling.
- Top the whole cake with chocolate glaze, or you can frost it with your favorite chocolate frosting.
