Dark Chocolate Cookie Cake

Dark Chocolate Cookie Cake

After I made this cake I’m so wishing it was my birthday or someone else’s birthday. I always wanted to make a cookie cake and I had some extra candy and cocoa powder to use up before the big move. It was incredibly easy to make and a great alternative to cake.

Dark Chocolate Cookie Cake
Dark Chocolate Cookie Cake

This is not your average cookie cake that you see at the food court in the mall. This is a pure adult cookie cake. A super rich dark chocolate cookie with chocolate chunks and candy pieces topped with a dark rich chocolate buttercream. The rainbow sprinkles provide a nice pop of color.

Dark Chocolate Cookie Cake

My sister and I both made this cake in the same weekend. We both agreed that this was a super dense and rich cake. My cake came out looking deceptively perfect, with is not usually the case when I make a cake. Once you whip up the cookie dough pour it into the prepared pan and then chill for a few hours.

Dark Chocolate Cookie Cake

Dark Chocolate Cookie Cake

Yield: 1 cake

Dark Chocolate Cookie Cake



1 1/2 sticks unsalted butter, at room temperature

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 egg

1 tsp vanilla

1 1/4 cup AP flour

1/2 cocoa powder (I used a dark chocolate powder)

1 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips

1/2 cup mini M&M's


1 stick unsalted butter, at room temperature

2 cups powdered sugar, sifted

1/4 cup cocoa powder, sifted

1 tbs water

rainbow sprinkles, for decorating


  1. Grease an 8 inch springform cake pan. In the large bowl of an electric mixer beat together the butter and sugars until fluffy. Add in the egg and the vanilla.
  2. Beat in the flour, cocoa powder, baking soda and salt until just combined. Stir in the chocolate chips and M&M's. Pour the dough into the prepared pan cover with plastic wrap and refrigerate for 1 hour or overnight.
  3. Preheat the oven to 350 F/180 C and bake the cookie for 18-20 minutes. Remove and place on a cooling rack. Leave to cool for 10 minutes. Run a knife around the rim and release the spring on the pan.
  4. Make the frosting. Beat the butter, cocoa powder and powdered sugar together until combined and smooth. Add the water in slowly if needed. Once the cookie is completely cool put the frosting in a piping bag and pipe a border around the cake. Top with rainbow sprinkles.

adapted from Life, Love and Sugar

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