Chocolate Chip Cookie Dough Crumb Cake

Chocolate Chip Cookie Dough Crumb Cake

2 hours Servings: 12
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is it a cookie? Is it a cake? It's both! Dig into this chocolate chip cookie dough crumb cake without having to worry about an upset stomach...unless you eat too much, which we sure did. A super moist chocolate cake made with lactose-free sour cream sits on top of a vanilla kefir cake, held together by a layer of chocolate chip cream. They are all topped with a chocolate chip crumb. What more could you ask for in "one" dessert.

Tastemade
Ingredients

For Vanilla Kefir Cake Layer

1/2 cup Green Valley Creamery Lactose-Free Butter

1/4 cup water

3/4 cup Green Valley Creamery Lactose-Free Plain Kefir

1 tablespoon vanilla extract

4 large eggs, room temperature

1 cup sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

For Chocolate Cake Layer

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup cocoa powder

3/4 cup Green Valley Creamery Lactose-Free Butter, softened at room temperature

2 large eggs, room temperature

2 teaspoons vanilla extract

3/4 cup Green Valley Creamery Lactose-Free Sour Cream, room temperature

2 tablespoons Green Valley Creamery Lactose-Free Plain Kefir

2 tablespoons water

For Chocolate Chip Crumble Layer

¼ cup brown sugar

¼ cup sugar

½ cup Green Valley Creamery Lactose-Free Butter, melted but not hot

1 ½ cups all-purpose flour

2 tablespoons Green Valley Creamery Lactose-Free Plain Kefir

¼ cup chocolate chips

For Chocolate Chip Cookie Cream Layer

1 cup Green Valley Creamery Lactose-Free Butter, softened

1 ½ cups light brown sugar

2 cups flour, baked and sifted

1/2 teaspoon salt

½ cup Green Valley Creamery Lactose-Free Plain Kefir

2 teaspoons vanilla extract

1 cup mini chocolate chips

Instructions

For Vanilla Kefir Cake Layer

1. Preheat oven to 350 degrees, and line a 9-inch cake pan with a round of parchment paper and grease the sides of the pan with a butter wrapper.

2. In a small saucepan, heat water and butter until butter melts, remove from heat, then stir in kefir and vanilla. Set aside.

3. In a small bowl, whisk together flour, baking powder and salt.

4. In a large bowl, use the whisk to cream eggs and sugar until light and fluffy, about 10 minutes. If using a stand mixer, set the speed to medium/high. Slowly stream in warm butter + kefir mixture and stir to combine. Add in flour, baking powder and salt and mix slowly to incorporate.

5. Pour into prepared cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Keep the oven on for the chocolate cake layer.

6. Allow the cake to cool completely. Trim the top of the cake to level it, using a long serrated knife to slice horizontally across the top.

For Chocolate Cake Layer

Tip: Since the oven is on you can prep for the next layer of the dessert by baking the 2 cups all-purpose flour on a parchment lined sheet tray for 5-8 minutes or until it smells nutty, like popcorn.

1. Your oven should be set to 350 degrees. Line a 9-inch springform cake pan with a round of parchment paper and grease the sides of the pan with a butter wrapper.

2. In a large bowl, sift the flour, sugar, baking powder, baking soda, salt and cocoa. Using a mixer, slowly blend the butter, eggs and vanilla into the dry mix. In a measuring cup combine the sour cream, kefir and water, stir well. Fold this wet mixture into the bake batter base. Pour the batter into the pan and bake for 20 to 25 minutes until the cake has set slightly.

3. Prepare the chocolate cookie crumb (recipe below). Top half-baked chocolate cake with the cookie crumb and return to the oven for another 15 to 20 minutes. Set aside to cool completely.

4. Place the vanilla milk cake on a serving platter and top with chocolate chip frosting. Place chocolate cake with crumb on top. Cake will keep up to 5 days covered.

Bake at 350 F for 20-25 minutes. The cake will be partially baked at this point and will be ready for the addition of the next layer. Scatter the chocolate chip crumble over the surface of the cake in an even layer, careful to work quickly and avoid pressing into the cake. Reserve the mixing bowl for the buttercream layer. Return the crumble-topped cake to the oven to continue baking at 350 F for 20-25 minutes, or until cake tester comes out clean. Allow cake to cook in the pan for 5 minutes before removing from the pan and transferring to a cooling rack to cool completely.

For Chocolate Chip Cookie Crumb

Combine sugars and melted butter in a medium mixing bowl and stir with a fork. Add flour to the bowl and work into the wet mixture using the fork. The mixture will become coarse and crumbly. Shake Green Valley Creamery lactose free kefir well before measuring out 2 tablespoons and drizzle over the crumb mixture. Toss with the fork to moisten the crumbs. Lastly add the chocolate chips and gently toss to incorporate.

For Chocolate Chip Cream Layer

If you haven’t already baked the flour for this layer, make sure to do so now. Spread the flour on a parchment lined baking sheet, in an even ½ inch thick layer. It needs 5-8 minutes in a 350 F oven, or until it smells nutty like popcorn. Allow it to cool completely before sifting and using. In the reserved mixing bowl, combine softened butter and brown sugar. Use a mixer or whisk by hand to cream for 2-3 minutes, or until fluffy. Add the following ingredients to the bowl: baked and sifted flour, salt, kefir, and vanilla extract. Fold ingredients together with a large rubber spatula, working the creamed butter and sugar mixture in from the bottom of the bowl. Next, incorporate the mini chocolate chips until they are evenly mixed into the buttercream.

Assemble the Cake Layers

Place the vanilla kefir cake on a serving platter and top with the chocolate chip cream by scooping large spoonfuls of the cream onto the surface of the cake. Arrange the scoops evenly spaced on the cake, concentrating in the center. Using a large offset pastry spatula, spread the buttercream on the cake layer, making sure to reach the edges all around. Now place the chocolate cake layer atop the vanilla cake layer. Adjust the top layer to make sure it is centered, then press down gently to ensure the layers hold together. Smooth the edge of the buttercream all the way around with a metal frosting spatula to make a neater appearance between the cake layers. Top the entire cake with the Chocolate Chip Cookie Crumb. Slice cake into wedges to serve. Cake will keep up to 5 days covered.

Cook’s Tip’s: (as needed/applicable)

- After preparing the vanilla cake, reuse the mixing bowl for the chocolate batter so you have fewer dishes to wash!

- Make sure you use a springform pan for the chocolate layer - it will be helpful once the crumb layer is on the cake case and will prevent a great mess.

- Allow cake layers to cool completely before assembling the cake. Speed up cooling by removing cake from pans after resting for 10 minutes out of the oven.

- You can use a piping bag to apply the buttercream to the cake layer if you prefer.


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