Tuesday, March 27, 2012

Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake


Serious chocolate chip cookie dough lovers, this one is for you!

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 portion of chocolate chip cookie dough.

Now admittedly, this cake is a production. But each portion of the recipe is strait-forward and the end result is well worth the effort.  In comparison, it is easier to make than the infamous  PBC4, and most reviewers who attempted that behemoth reported back with favorable results.


Like its cheesecake-cake predecessor, I suggest making this cake over the course of two days.  I made the cheesecake layer and cookie dough layer on the first day, then baked the devil's food cake, made the frosting and assembled the cake on the second.


This is such a fun, over-the-top cake. I suggest making it when you need something delicious to feed 20 of your closest friends!

Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake
Yield: One 9-inch cake, approximately 15-18 servings                                   [click for printable version]

Cake portion:
The cake portion of this recipe is adapted from Rose Levy Beranbaum's Devil's Food Cake. I have reduced the batter quantity to make one 9-inch layer instead of two 9-inch layers.

1 oz. fine quality bittersweet chocolate, chopped evenly
1/4 cup plus 2 tbsp unsweetened dark cocoa powder
1/2 cup hot coffee  (can use hot water or decaf coffee if caffeine sensitive)
1 egg
1 egg yolk
2 tbsp sour cream
1 tsp vanilla bean paste or vanilla extract
1 cup plus 2 tbsp all purpose flour
3/4 cup light brown sugar, tightly packed
1/2 tsp baking soda
1/4 tsp salt
8 tbsp (1 US stick) unsalted butter, softened
  1. Preheat oven to 350 degrees.  Grease a 9-inch cake pan with vegetable shortening and line with a circle of parchment paper. Grease paper and set pan aside.
  2. In a medium bowl, whisk the chocolate, cocoa and hot coffee (or water) until smooth. Set aside.
  3. In another bowl, whisk the eggs, yolks, sour cream, half the chocolate mixture and vanilla until just combined.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking soda and salt on low for 30 seconds. Add the softened butter and the remaining chocolate mixture.  Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl.
  5. With the mixer off between additions, add the egg mixture in two parts, starting on medium-low speed and gradually increasing to medium. Beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure. The batter will be slightly fluffy. Scrape down the sides of the bowl.  Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
  6. Bake for 30-40 minutes (check at 30). Cake is does when a toothpick tester comes out clean and the cake springs back when pressed in the middle.  Let the baked cake cool in the pan on a wire rack for 10 minutes, then turn cake out onto a wire rack.  Let cool completely.

Cheesecake portion:
This crustless cheesecake uses half of a 3 oz. packet of cook-and-serve vanilla pudding mix. Be sure to add it to your shopping list!

8 tbsp (1 US stick) unsalted butter, softened
1/2 cup sugar
2 8oz. packages cream cheese, softened
2 eggs
1.5 oz. (or 1/4 cup plus 2 tsp) cook and serve vanilla pudding mix
2 tbsp sorghum molasses (not black strap)
2 teaspoons vanilla bean paste or vanilla extract
1 tsp baking powder
  1. Preheat oven to 325 degrees.  Grease one 9-inch springform pan with shortening, line the pan with parchment and then grease the parchment.  Lightly flour the pan and tap out excess over the sink.  Set aside.
  2. Cream butter and sugar in a stand mixer fitted with paddle attachment.  Add cream cheese a little at a time until smooth.  Scrape bowl down and beat again on medium speed, adding eggs one at a time.  Add vanilla pudding mix, molasses, vanilla and baking powder; mix again until well combined. 
  3. Pour batter into prepared pan. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out.  Allow cheesecake to cool in pan. Place in freezer until needed for assembly.

Chocolate chip cookie dough:
This recipe is adapted from "The Cupcake Project" blog.  It is eggless, so it can safely be eaten in its raw form, but I do recommend refrigeration to maintain freshness.

A word about quantities: I love a lot of cookie dough. My husband would have liked a smaller portion of cookie dough in relation to the other layers of the cake. The table below will allow you to make the amount that is right for you.


I love a little cookie dough.


I love a LOT of cookie dough (shown).
1 cup all-purpose flour
3 cups all-purpose flour
1/4 tsp. salt
3/4 teaspoon salt
1/3 cup +2 tbsp. light brown sugar, packed
1 ¼ cups light brown sugar, packed
1/4 cup granulated sugar
3/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 cup unsalted butter, melted
1 tsp. vanilla extract
1 1/4 tsp. vanilla extract
1/3 cup chocolate chips
1 cup chocolate chips
2 tbsp. whole milk
6 tbsp. whole milk
  1. Line a 9-inch spring-form pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract.  Mix until a dry dough forms. Add chocolate chips and mix on lowest speed (this is "Stir" on KitchenAid machines). 
  3. When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed.  Remove dough from mixer bowl and press into the prepared springform pan.  Place in freezer until ready for cake assembly.

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 (24 tablespoons or 3 US sticks) unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla bean paste or vanilla extract
2 tbsp molasses
1 tbsp cocoa powder (I used regular strength, not dark)
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.

Assembly:
Chocolate chips - a handful
Optional * 1/2 cup finely ground chocolate cookies (such as famous wafers) or chocolate sprinkles
Wilton  Star Tip #133
  1. Choose a serving plate on which to build and display the cake.  Line the edges of the plate with strips of wax paper to keep the plate edge clean while frosting.
  2. Level the devil's food cake layer with a serrated knife.  Place it in the center of the wax paper lined plate.  Spread a small amount of frosting over the top of the cake - just enough to hold the next layer in place [pic 1]. 
  3. Remove the cheesecake from the freezer and level with a serrated knife, if needed. (The cheesecake puffs up while baking, then sinks a bit as it cools.  I usually have a small line of cheesecake around the outer edge that is taller than the rest of the cheesecake, which I remove.)  Carefully place the cheesecake on top of the frosted devil's food cake, supporting it with a spatula on one side and your hand on the other [pic 2].
  4. Remove cookie dough layer from freezer and remove it from springform pan.  Turn layer over and remove parchment round.  Place cookie dough layer on top of the cheesecake. No icing is used between the cheesecake and cookie dough layer [pic 3].
  5. Frost the sides of the cake with an off-set spatula; do not frost the top [pic4].  Transfer remaining frosting to piping bag fitted with a large star tip (Wilton #133).  Pipe 2" swirls around the edge of the top of the cake.  Press a chocolate chip turned upside down into the middle of each swirl. 
  6. Optional * Gently press handfuls of ground cookies into the icing on the bottom half of the cake.  This is a messy business no matter how you do it, but having someone hold the cake over your kitchen sink while you manage the task of pressing/ tossing crumbs on the cake will help.  
  7. Refrigerate cake until ready to serve.  Wrap uneaten portion of cheesecake in plastic wrap and store in the refrigerator.

183 comments:

Kim said...

Wow! This cake is absolutely stunning and it looks really, really good!

Katrina @ Warm Vanilla Sugar said...

You always make me so happy with your wildly unique posts! This sounds so yummy!

Adrienne said...

Wow. Where has this been all my life!

Dulce fresa said...

Wow! this cake looks very delicious!

EliFla said...

Already copy-paste..thank youuuuuuuuuuuuuuu , ciao Flavia

Emma said...

Oh boy, I sure do love a LOT of cookie dough. Maybe this would be the way to get over my cheesecake aversion - sandwich it between sweet poofs of deliciousness. I think it could do the trick!

Elizabeth Ann @ Elizabeth Ann's Recipe Box said...

I LOVE how your recipes are so detailed for those of us who aren't master bakers yet! :-) This looks incredible! :-)

cookies and cups said...

That is a beautiful thing. A beautiful beautiful thing!

Rachel @ Baked by Rachel said...

Incredible Heather! Beautiful photography as always :)

Steve @ the Black Peppercorn said...

WOW - this is one delicious looking cake! I love the photos as well. So glad I found your blog!

Julia said...

My husband would go CRAZY for this!
And I'm drooling over the chocolate molasses buttercream. Well, the entire cake is stunning, but that buttercream, I'll be dreaming of that for days!

Elsa said...

J'adore !!! (in french ;))

SweetTeeth said...

Oh, now THIS. THIS is over the top, and I LOVE it. Super tutorial, also! Makes me think even I should try this!

Lauren at Keep It Sweet said...

This cake looks out of this world and I absolutely love a LOT of cookie dough:-)

Jennifer said...

Holy cow, that's amazing. Obviously I love a LOT of cookie dough.

Stephanie @ Eat. Drink. Love. said...

This is the best thing I've ever seen. EVER!

Just waiting for toast said...

This looks INCREDIBLE! xo

Sanzibell said...

woa it looks very delicious

Cookbook Queen said...

Oh my good gravy...I'd give my right arm for this!!!

Smylee said...

This looks incredible. All the best desserts packed into one...how can I not make this? :)

Megan said...

O.M.G. Seriously, Heather. You are a cake genius for realz. Thanks for being you! <3

Katrina {In Katrina's Kitchen} said...

I looked. You slay me.

Averie @ Averie Cooks said...

this is a masterpiece!

just yesterday I made a chocolate cake + cheesecake layer but I can assure you it looks nothing, nothing, like your beauty. I almost don't even want to post it now after seeing how gorgeous yours is!

Emily@AVerySweetLife said...

This looks insanely divine!! I need to find some sort of occasion to make this because I will definitely need to share it!

Lora said...

O.M.G. !!! Wow. I could eat this for the rest of my life. I can't stop staring at the cookie dough layer. Genius!

Mary @ Bake Break said...

Whoa. This is an EXTREME cake! It looks DELICIOUS!

Brenda @ a farmgirl's dabbles said...

What a completely AWESOME cake! Yum!!

Baking is my Zen...sweet nibbles for the soul said...

One word...GORGEOUS.

~Carmen
http://bakingismyzen.wordpress.com

Ketutar said...

Saw this on Pinterest and I'm flabbergasted... WOW! Must have.... droooooolll..... Homer moment...

vanillasugarblog said...

heather...let's just get married. what the hell

Erin @ The Spiffy Cookie said...

This is beyond incredible

thelittleloaf said...

This is insane...but in a totally good way!

Abbyblujay said...

you. are a TERRIBLE PERSON! why would you make something this AMAZING! i am... just. so. mad at you right now CAN WE BE BEST FRIENDS?!

Jenn @ Icing on the Cake said...

What in the world?? This looks AMAZING! I HAVE to make it. One question. Is it overly sweet?

Anonymous said...

Where did you get your cake stand and milk carrier? They are almost as gorgeous as the cake.

SprinkleBakes said...

@Jenn, I don't feel that it's overly sweet, but my husband said he could have done without the icing completely. If you are worried, then my advice is to go easy on the frosting. :)

Anony - I got the cake stand from farmhouse wares
http://www.farmhousewares.com/galvanizedtinpedestal.aspx

...and I got the milk carrier at The Old Mill restaurant gift shop in pigeon forge, TN. I don't see that they sell them on their website, but here's a link anyway. :)
http://www.old-mill.com/

Dharma said...

Madre mia que maravilla de tarta, en cuanto tenga un poco de tiempo me ponga a traducirla. Es una delicia. Impactante a la vista. Saludos

Angela said...

I cannot even begin to say how ingenious and tempting this is. Got any leftovers you can mail to Buffalo for me??

Heidi said...

DUDE!!! :D (teardrop)

Georgia said...

Thank you for such a detailed post - even down to a picture of the tip used!

This is unbelievable!

Sandra said...

I should walk on the treadmill at a 70% incline while eating this.

Becca said...

Oh my word! This looks like the most decadent and delicious and sinful treat EVER! I know you say that this serves 18 people, but something tells me I would end up eating a slice big enough for 2, maybe 3 depending on how bad I'm feeling :P

And as always, your pictures are stunning!

vjacyno said...

love love love this idea and the construction is beautiful. But I am curious how to get around the raw flour as it has been linked to e. coli. Or maybe that is just a load of hooey? http://well.blogs.nytimes.com/2011/12/12/beware-of-raw-cookie-dough/

Jenn @ Icing on the Cake said...

Ok, I lied, I have another question. Did you come up with this all on your own? I am still blown away by it.

Anonymous said...

Devil's food cake. Cheesecake. COOKIE DOUGH!!!
What more could you ask for? This is an awesome post. Do you like using vanilla bean paste or extract? :)

Nic@diningwithastud said...

I dont even know where to start with how awesome this is!

SprinkleBakes said...

vjacyno - I don't know that there is a way around it. Maybe use toasted almond flour in place of the AP flour? It would be a different consistency, bu still quite doughy.

@Jenn - I did, I guess it's my own personal Frankenstien. I took different recipes and pieced them all into one (It's aliiiive! Hehe.)

Anonymous - I love using vanilla bean paste. The vanilla flavor seems more pronounced, and I love seeing those specks of vanilla bean in my desserts. Mmmmm...

Anonymous said...

Gorgeous looking cake!!!!! I don't think I can assemble and decorate like you do (any of your creation!!) but this is ultimate temptation for me to wait for 2 days!!!!! Mine would be gone each day... However, I would LOVE to wait and eat all one bite!!!!!

Torviewtoronto said...

cake looks wonderful repined :)

Ambika said...

That is one evil cake!! Please gimme a slice!!

Memória said...

I just made this! KIDDING! I love making layered desserts like this. I must try this out. Thanks for the detailed recipes and lovely photos. I'll let you know when I make this for real. :)

Lindsey @ Hot Polka Dot said...

Heather, there are no words! Yum!

honeybutterbakes said...

Girl!! Always impressing me!

xx

Spencer said...

What a delicious looking cake! I could so eat that all in one go.

Chung-Ah | Damn Delicious said...

Wow. This kind of reminds me of slutty brownies but an even better version in cake form! I am a bit intimidated by all the steps but when I'm ready for the challenge, I'll be sure to make this. Well done!

Claudia said...

Delicious! Perfect!!!!

Elizabeth said...

You can never have enough cookie dough products!

Nina @ ambrosia said...

im normally not a fan of cheesecake, but wow...now this is a cheesecake i HAVE to try!

Monica said...

What a labor of love! I love how it looks sliced where we can see each layer...what a treat!

Alexandra said...

So gorgeous! I think I found my Easter dessert. Don't know if it will be as beautifully decorated as yours, but still can't wait to make it.

Mary Ellen said...

I have Grandma's unsulphured molasses. Will that work for sorghum molasses?

Jennifer @ Delightfully Noted said...

You had me at cheesecake and then you bring in the cocholate chip cookie dough! Seriously, my mouth is watering.

Ashley & Aubree said...

this cake truly looks amazing.

Mary Ellen said...

Where does the baking soda come in during the cheesecake? I would love to make this for Sunday!!

SprinkleBakes said...

Hi Mary Ellen! I knew with a recipe this long, I couldn't have gotten it perfect the first time! The baking powder goes in with the pudding mix, molasses, and vanilla addition. I've corrected it in the post and on the printable recipe.

Thank you!

Mary Ellen said...

Thanks! That is what I figured, but baking soda in a cheesecake recipe was a little unusual for me, so I wanted to make sure.

Mary Anne said...
This comment has been removed by the author.
SprinkleBakes said...

Thanks Mary Anne,
I'm afraid such subterfuge never entered my mind. Or integrity for that matter. To me, it's just cake.

xo
H

Jessie Jane said...

Ok, let me first say I LOVEEEEEE everything you make, bake, and create. You are truly talented. I look at your blog all the time and I pin everything you post. I can't believe I have never left a comment! This cake looks amazing and cookie dough is my weakness so needless to say I will be making this asap. Thank you!

Sue said...

Eating a piece of this masterpiece would be a major event..I would take my time (hours, if need be)and enjoy every morsel in every bite.

Plateful said...

This is a total WOW cake, Heather! But then nothing less is expected from you, you are simply the best!

Btw, I wanted to bring it to your notice that I found one of your pics (cake slice) here: https://www.facebook.com/IndiaFoodExplorer These ppl are "using" photographs without permission, or giving credit to the creator!

SprinkleBakes said...

You are too sweet! Thanks so much for looking out for me! Complaint filed with FB, they usually respond within a day or two. Hopefully it will be taken down soon.

Thanks again!

SweetSugarBelle said...

Gorgeous!!!

Asmita said...

What a fantastic cake! Your style and presentation too is stunning! So happy to have discovered your bog. I love it.

Juice said...

This is it! I love the look and I'm sure it will taste out of this world!

blossom said...

this looks amazing....so many lovely things all in one cake

xx

Amanda said...

Nothing short of brilliant!! You are amazing my dear!

Lili said...

Oh for just one teensy tiny bite, it must taste heavenly! As usual I adore the cake stand and your styling every bit as much as that gorgeous masterpiece. WOW! xoxo ~Lili

Shauna @ Balancing Bites said...

Wow. This cake looks amazing. I love cookie dough and cannot wait to make this cake.

Becky M said...

Made 2 of these(one fire the family and one for hubby's office). Time consuming but worth it! The sorghum was hard to come by in Oregon but found a vanilla sorghum at William Sanoma that seemed to do the trick. Thank you fire this amazing cake!

SprinkleBakes said...

Wow, you made 2? Becky M, you are a fearless baker!

Thanks for trying the recipe!

bridget {bake at 350} said...

This is the cake of my dreams!

Cindy said...

if I weren't already married to my husband...I'd make this cake for him and he'd marry me for sure! it's like a tower of all of his favorite things. You have the best ideas!

Maritza said...

Im in the process of making this cake! It's all smelling amazing so far! ....I just found "molasses" without specifications. Will my product taste very different? I hope it comes out ok!!

SprinkleBakes said...

Hi Maritza!

I'd say the molasses you found will be fine since there's such a small amount used in the recipe. It may taste a little bolder than sorghum molasses, but overall, the flavors will still be harmonious.

Maritza said...

It turned out great! Thank you for the reply and wonderful recipe!

trubleu said...

It was wonderful! Thank you very much for the recipe. :-)

Anonymous said...

I made this cake over the weekend, so much fun!!! Can't wait to have people taste test!!!

Mary Ellen said...

Some adaptations I made and were successful:
1. Instead of using separate cookie crumbs for the outside, reserve the top of the devil's food cake that you leveled off. Allow the crumbles to sit out in a bowl and dry out just a little. Crumble with hands and put on the side of the cake like normal.
2. Didn't have molasses and left it out.
3. Cut the frosting recipe in half and frosted it just fine.

Anonymous said...

my damn old dog finks iisa great

Anonymous said...

ok great wonderful my dawg really really well peck rikes thesem cake

SprinkleBakes said...

Hmm... just remember, great wonderful dawg who rikes thesem cake shouldn't eat chocolate... :)

Sandra - If it comes in pink said...

It's so not good to look at this when you're hungry ;)

Bake-A-Holic said...

This cake looks amazing!! Lots of work, but worth it I'm sure. It's seems like cookie dough is popping up in all sorts of desserts lately. Yum!

Dianna C said...

OMG!!

Act on Inspiration said...

This is AMAZING!!! Is this recipe in your book?

Anonymous said...

I LOVE your recipes! However, this one was way. too. much. Very sweet. And it had 7 sticks of butter.

Alysha@Shesontherun said...

I LOVE cookie dough. My birthday is coming up in a few weeks and this is a very strong contender!

AnickH said...

Same thought as dianna: "OMG!"

kmontague said...

Yummy

kmontague said...

Yummy

kmontague said...

Yummy

The Little Tweet Heart Co. said...

Holy Hannah.....my mouth is watering...

The Little Tweet Heart Co. said...

Holy Hannah.....my mouth is watering...

Kathy said...

I just made the cheese cake layer and it turned out MUCH darker than yours inside. I used regular molasses as I couldn't find sorghum. Is sorghum a lighter color. This doesn't really resemble the color or texture of cheese cake. Wonder what I am doing wrong. Is it 2 tbsp of molasses? Has a very strong molasses taste.

SprinkleBakes said...

Hey Kathy!
Sorghum molasses is much lighter than regular molasses. If you can't find sorghum, you can omit the molasses in the recipe altogether and the cheesecake should turn out fine. The sorghum just gives the cheesecake a brown sugary nuance, so it's not a major player for flavor.

I hope this helps, Kathy! Thanks for the question.

xo
H

Kathy said...

Ok I have tried again using only one tbsp of molasses and it looks much better. I have all the parts made except the icing and plan to assemble and ice tomorrow. The cookie dough layer seems pretty dense. Did you have any issues cutting the cake? I just don't want to crush the cheesecake layer trying to cut through the cookie dough. This is my first layered cake and I'm making it for my boyfriend's birthday. Just hope I can make the icing and decorating look nice. Thanks so much for the recipe!

Anazar said...

Amazing looking cake!!

Rituparna said...

This could be my Birthday Cake this year. Delicious !

D said...

Hi,

I baked the cake on the Weekend (as recommended over two days) and served it to my colleagues at work today.
We all agree that this is the Queen of all cakes and I really really adore the recipe!
Thanks for creating it and for giving it to the world!
I LOVE THE CAKE and I will make it for sure over and over again!

Megan Mitchell said...

I made this and everyone was over the top about it. The only think i might change would be to reverse the layers, cookie dough on bottom, then cheesecake then devil's It was incredibly difficult to cut even after the cookie dough had been out of the freezer for 4 hours. by the end the cake was all smooshed. :(

Tinuke B said...

I love this cake! I'm in the UK and we don't have cook and serve vanilla pudding mix, I saw a Jell-O one on Amazon US that will ship but only in packs of 24 and seeing as I only need half of one pack it seems wasteful.

Do you know if there is a suitable substitute??

Sarah S said...

This cake is absolutely to die for!! I did switch the cookie dough and the devil's food cake though, like Megan Mitchell suggested and it turned out absolutely fabulous!! Thanks for the awesome recipe!!

Anonymous said...

hey heather. im in melbourne aus. i lovw your blog! is there an aus alt for the pudding mix? can i use any? im going to try this for my sis 21st. xenia x

Anonymous said...

This looks amazing! Is there any chance the ingredients list could be in metric? and are sorghum molasses only sold in the US? I'm pretty sure I've never heard of it before :(

Stephi said...

OMG this is just RIDICULOUS!!!!!!!! I think I'll make it this weekend so I can be just as ridiculous!

Leta-bug said...
This comment has been removed by the author.
Leta-bug said...

I just finished making this cake for my baby shower tomorrow. I've never attempted anything so involved, but it looks amazing and I love what I've tasted of the seperate bits.
Because I'm in Australia, I used golden syrup instead of molasses, and I could only find Cottees instant pudding which seems to have worked fine :D I found that the cake layer shrank a little bit when it cooled, so I had to cut the other layers to size. And I crumbled a bit of the cake cut-off to press on the outside instead of cookies or sprinkles - looks a treat!

Angee said...

In the buttercream ingredients: "1 1/2 cups (24 tablespoons or 3 US sticks) unsalted butter, salted." Huh? Unsalted butter, but salted? I'm confused, could you explain?

Anonymous said...

I made this cake as I had a couple of days of work - I am so impressed by how well the recipe has worked! All layers look like yours. It's delicious! Next time I make it, u will just had less sugar as it is a little too sweet for me. Top moth cake and surprisingly doable for a totally beginner like myself! Thanks!!

Anonymous said...

Just wanted to many thanks for the inspiration. Made a different more casual version this past weekend. Instead of devils food cake base made a fudgey brownie base and used the rectangle shape. Sadly I didn't think to take a photograph before it was devoured by the gang. Huge success. Can't wait to try another delight. Thanks again Sprinkles.

Sprinkle Some Sunshine said...

one word...GORGEOUS!!!

Aurelia said...

This cake looks amazingly delicious! It is so beautiful!

Anonymous said...

Thank you so much! Made this cake for my brother's birthday and everyone loved it. It took me about three hours to do the whole thing since I only have 1 9"-pan. It was my first time baking a cake out of the box, so I can say for sure to any non-regular-bakers that this cake is easy to bake thanks to the wonderful instructions and pictures provided. I don't know what sorghum molasses was, so I just used regular molasses and it came out fine.
I do have some experience cake decorating, so for me that part was easy as well...

Thank you so much for this wonderful recipe that brought out some great times!

Anonymous said...

not baking a cake out of the box*

Lauren said...

this is probably a stupid question(s), but when you say to line the springform pan with parchment, do you just mean the bottom of the pan? and I assume you take the cheesecake out of that pan post-cooling pre-freezer?

Jenn said...

Uh-Mazing!! The second I laid eyes on this bad boy it was love at first sight! I finally had a reason to "feed 20 of my closest friends" ;0) and it turned out better than I imagined... only one change: I made a brown sugar buttercream instead of the cocoa molasses in the recipe and it complemented the cake wonderfully!! Thank you for this "Hit of the Party" cake!!

Anonymous said...

Aaah made this with a friend for a fun girly night yesterday - oh my goodness it's fantastic. We switched up the layers so it went cake/dough/cheesecake because we really didn't think that the cheesecake layer would survive under the weight of all that dough haha. Other substitutions included using a butterscotch pudding mix instead of vanilla (yuuuum) and golden syrup instead of sorghum molasses (we're from New Zealand and molasses isn't quite as easy to come by). Thanks for the amazing recipe! Our minds are totally blown.

Emil said...

This cake looks beautiful, just beautiful and stunning! Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake - this name already makes mw go crazy!

amruta said...

Chocolate Chips flavor is my favorite. So no doubt i am gonna try this. This cake looks beautiful. Photos are really tempting. OMG can't wait to make it.

Patty said...

What can I say but Yummy. I made this for a co workers birthday and I have never had a response to a cake before like I received tonight. Your detailed recipe made baking this so easy. Thank you.

Lindsay said...

Made this today... Amazing! Simply Amazing! The only thing that didnt turn out was the butter cream frosting. Maybe because I was using a hand mixer instead of a mix master...

Anonymous said...

I am absolutely delighted to have found this recipe. I made the cheesecake and cookie dough layers last night and they are in the freezer now. I have a question: What temperature should they be at when i assemble the cake? straight ou of tge freezer or at room temp? thanks a ton in advance!

SprinkleBakes said...

Strait out of the freezer will be best. It will be easier to handle the cheesecake and it will be less prone to fall apart when you transfer it onto the cake portion.

xo
H

Stephanie said...

My daughter love cookie dough but she doesn't like cheesecake. I wanted to make this for her birthday. Would you change anything with the recipe, besides making a second layer of cake?

mixitupandmakeitnice said...

Looks delicious!!

tal said...

hye
you have great blog and i already made 2 cakes from your great collection.
i have 1 question about the recipe above: can you suggest me a substitute for the orghum molasses ? (maybe light corn syrup)?
thankssss

Nicole - Ounces and Grams said...

Hi, Heather! It's Nicole, from Greece. We had a brief email communication last year. If you recall, I made the PBC4, and though not as gorgeous as yours, I loved it and so did most people. Greeks have completely different tastes so sadly these extravagant wonders doesn't fly as well here. I will tell you one thing, cupcakes and froyo is currently da bomb (these are suddenly revolutionary). But then a Greek will tell you they like cake, just not cupcakes... Aaaanyways... As discussed, I gave you credit http://ouncesandgrams.tumblr.com/post/20163001508/peanut-butter-cup-caramel-cheesecake-chocolate-cake My pictures aren't as good either since my trusty photographer was not present for the cake cutting. Silly question; how DO you always have a picture of your cake slices? Do you take them already cut? :-p So this year, I will make this cake and hope to start blogging again since you are my main and ONLY inspiration (of all bakers that I admire) that if you just bake, practice, and do what you love, your dreams may happen to come true at the same time!

Sam said...

Thank you so much for sharing this recipe! I am actually currently making it as I type this. Cheesecake cooling and all.

Between the pictures, the instructions, and the reviews of it I am so excited to finish making this cake to try it out. I'm making it as a birthday cake for my husband and I'm hoping it holds up for the event!

Lynn said...

Hello, i have a question, molasses? are they solid or liquid? i live in singapore, and it seems like no one knows what they are here. >.<

i have a pack of dark,dark brown sugar that claims to be molasses, but i'm not sure. please help! can i use the one i have?

Thanks!

Kiayia said...

Hi!

Does anyone have any ideas for an alternate frosting? I cannot stand any buttercream frostings, in every possible fashion - including the one that you're thinking about linking me to right now because it must be that I haven't tried that one because no-one hates REAL buttercream.

This cake is incredible and I want to make it as a Christmas treat but I would need to find an alternate icing. Does anyone have any ideas?

Peace!

Amanda said...

The buttercream calls for unsalted or salted butter (unsalted butter, salted?)? Assembling this cake tomorrow! I'm sure it will be outrageous, like every other recipes of yours that I have followed! Thank you! Happy holidays!

Anonymous said...

my husbands aunt made this cake and it was fantastic :)

Katie said...

I just made this cake for my grandmother's and aunt's birthday, and it was such a hit! Thank you so much for the amazing recipe, it was the craziest cake I've ever made! : )

Sarah Cohan said...

Hi there! Made the cheesecake and cookie dough layers today, to finish and assemble the cake next weekend. I'm a little concerned, though - my cheesecake layer is VERY thin. It really did puff up, almost 2/3 of the way up the springform pan, but then it sank very gradually until it's now only about an inch high :( I tasted a little of it from the top edge that needed cutting off, and it was very greasy and the texture and flavor was totally different than a traditional cheesecake - much more of a dense, sweet cheese than the usual light and fluffy. Is this normal for this recipe? I followed it to a T except I used regular molasses. Should I be concerned about it holding up in the middle of the cake, or maybe I should make a second layer to get the height?

Thanks for your help!

SprinkleBakes said...

Hi Sarah!

Hmm. It is a dense cheesecake, but it sound like maybe it sank more than usual. It's hard to say what happened. Is your baking powder in date? I'd say it is since it puffed up during baking...

If you're making the smaller amount of cookie dough on top I'd probably not make a second cheesecake. Or if you haven't made the cookie dough portion yet, I'd stick with "I love a little cookie dough" portion. I might - *MIGHT* make a second cheesecake if the larger portion of cookie dough is used because that amount could be overly assertive and overwhelm the other elements. Am I any help at all? Hehehe...

Sarah Cohan said...

Thanks for the thoughts - I just wrapped it for the freezer and realized, it's really more like half an inch, and I already made the "a lot of cookie dough" layer :/ Looks like I'll be trying again!

Question - is the texture/flavor supposed to be very different from a traditional cheesecake, so it can hold up the cookie dough layer? Meaning, should I try this recipe again as opposed to using a more traditional one?

I may have heated my cream cheese a little too much before adding it to the butter & sugar - it wasn't melting at all, but was a little warm. Could that have affected things?

I think my bp is fine, but I could probably stand to replace it now anyways. I wonder if there's a way to test it's freshness - the box/can is long gone as it lives in a glass jar.

Think I should use 1Tb of light corn syrup instead of 1Tb of molasses since I don't have sorghum?

Brittany said...

I made this for a double birthday dinner tonight. Everone loved it! Thanks for the great recipe...think I will make the coffee and donuts cake next.

Anonymous said...

Any idea where I can get a cake stand like the one in the picture?

Richard

Marj said...

Heather, I made your PBC4 cake for Thanksgiving and it turned out amazingg!! HUGE hit! I am now attempting this for my two best friends birthday cake! They are lovers of all things cookie dough. One question... do you have any suggestions of an icing that wouldn't ruin the flavors of this cake, but that I could still write Happy Birthday on top? Thank you ahead of time for any advice!

Alison @ Ruffles and Ramblings said...

I just made this and brought it into work this morning. It was gone within 20 minutes, and now I'm an office hero! Thanks for the amazing recipe!

Blythe Evelyn said...

This tasted great!! never been so ambitious with my baking :D

amelia said...

Hi Heather, i'm wanting to make this cake minus the cheesecake layer for a non-cheesecake loving friend! Do you think the cookie dougw layer would hold up between two devils food cake layers?! I'm presuming it will, but would rather not take too much of a risk!

SprinkleBakes said...

Hi amelia!

It should hold up fine! I'd definitely let the cake stand at room temperature before slicing so the cookie dough layer will be soft enough to cut without compressing the bottom layer of cake.

Hope this helps - best of luck with the cake!

xo
H

amelia said...

Thank you, Heather, that really does help! :)

April said...

I made this for a family get together. Overall for such a complicated cake it was fairly easy to make, assemble, and decorate. However, other then the presentation it received mixed reviews. Some thought it was great and others said it was too sweet. In my opinion it was sweet but the individual layers themselves were good. I'm not discouraged looking forward to trying another one of your great recipes.

Anonymous said...

Overall this was great! I would probably use a different devil's food recipe next time (I thought this one was a tad too dry) and a thicker cheesecake layer (although mine may have just sunk more than usual because of the temperature of the house). I also might add some whipped ganache in between the cake and cheesecake layers instead of the molasses buttercream.

Thanks for the fabulous cake!

S.M. said...

Hi! Your cake looks AMAZING, you're so talented! I'm hoping to make this for a friend's birthday this weekend but I was wondering if you thought it would be possible to adapt the ingredients/baking time somehow to make two smaller cakes? I want to kind of test run one at home to make sure it tastes okay before I bring one to my friend!

Jackie said...

Hi

What type of knife did you use to cut this cheesecake.

Heather Baird said...

Hi Jackie,
I used a large chef's knife for slicing. You can warm it under a stream of hot water then wipe it clean before slicing. The heat will make slicing easier.

Holly said...

This looks amazing, and I can't wait to try it! Just curious though, in the ingredients for the buttercream, it lists unsalted butter, salted. Is this meant to say melted or softened? Or is it just salted butter?

Heather Baird said...

Eeeps - Holly, it's supposed to say "softened". I'm surprised no one else has caught this - thank you!

Tifani said...

I've had this recipe saved on Pinterest for over a year waiting for the right celebration. Today my first born turns 18 and he will be greeted with this cake when he wakes up. It looks amazing! Since I'm not a fan of molasses, I just left it out of the buttercream (tastes great, by the way) and only put 1 tablespoon in the cheesecake (no problems there). I can't wait to cut into it and see how it all tastes together.

Anonymous said...

hi.. umm i just want know. for the cook & serve vanilla pudding part. Do you make pudding first before adding to the cream cheese mixture? or you just put 1.5oz vanilla pudding powder in the mixture?

Heather Baird said...

Hi! You just add the powder.

:)

Anonymous said...

Hi Heather,
I made this last night with fresh baking powder and my cheesecake was super dense and thin. Is there something I can do to keep it fluffy? (beat it less or more with mixer maybe?" Same for the devil's food cake. The first one was a hit taste wise, but I'm worried the density is off. Making it for a party tomorrow. THANKS!!!!!

Heather Baird said...

I'm afraid I'm too late with my response! It's really hard to say what went wrong. You might beat the cheesecake mixture less, and place a pan of hot water in the bottom of your oven while it bakes. The steam should help the cheesecake from falling.

And the devil's food cake is thin and dense also? This isn't something I've encountered with this cake. Hmm, maybe mix the batter until it just comes together. Sometimes over-mixing can make otherwise fluffy cakes tough.

Cindy Smith said...

Just saying I love your recipes! I made this cake, and my dh did not enjoy the icing so I just added peanut butter (no extra sugar or anything), and he loved it. I will be making this one again :) Thanks!!

Anonymous said...

Hello. I've been saving this cake to make for my husbands birthday which is coming up Monday. But due to planning a surprise party for him my weekend is now packed! Could I make the portions this week and freeze them, then assemle and frost on Sunday night?

-Jordan

Heather Baird said...

Yes! Just make sure to let the assembled cake come to room temperature before serving. The flavors are best at room temp.

xo
h

Kristen B said...

This was amazing. I particularly loved the cheesecake layer! Everyone was impressed! Thank you!

Kristen B said...

This was amazing. I particularly loved the cheesecake layer! Everyone was impressed! Thank you!

Kristen B said...

This was amazing. I particularly loved the cheesecake layer! Everyone was impressed! Thank you!

Indira said...

Wow. Just wow. All my favourite desserts in one :o

Johanna Dunn said...

I wish I had enough time to make this cause it looks delicious but looks like it takes wayyyy to much time!

Anonymous said...

I was wondering about the ingredients for the buttercream:
In the recipe it says "1.5 cups unsalted butter, salted" which confuses me. I'm just going to assume that it is a typo and it's supposed to be "melted" instead of "salted"?
Love the recipe, going to be make it as a birthday present for my sister! :)

Love your blog, love your book!

Anonymous said...

Buttercream-question-girl from a couple minutes ago:
I just saw in the comment section that you already answered this, thank you! :)

Amy G said...

I know for a cake this decadent and delicious, it is probably for a special occasion, but does anyone have any kind of nutritional information on this cake? I need to have a round about figure of calories, carbs, and sugar. Thank you and it looks better than amazing.

TheresaSea said...

Heather,
I made this bad-boy for a get-together with friends this week, and it was a huge hit! Personally, I wasn't a fan of the molasses-frosting. I used Grandma's molasses...maybe it's the wrong kind? I ate a piece anyway, don't think I didn't! :) Thank you for sharing your awesome recipes!

Anonymous said...

Hi i started making this cake. Made two cake layers and they came out lovely. But i just took out the cheesecake layer and its a runny gooey mess! I'm so so disappointed :( what have i done wrong

Heather Baird said...

Was there anything you substituted or left out of the recipe? How long did you bake it and in what kind of pan?

Rachael Osborne said...

Can I use any cheesecake recipe and bake it without the crust for the cheesecake layer? Also I was just wondering, is the pudding for texture or flavor (or both)? This looks delicious, I can't wait to make this for my sister's birthday!

Heather Baird said...

You may use your favorite cheesecake sans crust provided the texture is dense enough to support the cookie dough layer.

The pudding is for texture - thanks for your questions!

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xo
H

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