This Dark Chocolate Layer Cake with Cookie Dough Ice-Cream Buttercream was one of a few desserts for our Thanksgiving Day meal. I’m a couple of weeks late getting this out, forgive me. Also on the sweets table; sweet potato pies, a white chocolate buttermilk Bundt cake, and chocolate cupcakes from a mix and frosted with the same buttercream frosting as the cake.
My granddaughter Gabbi loves chocolate cake and chocolate chip cookie dough ice cream. By combining the two, she got both her faves in one bite. Using the darkest cocoa available along with powdered espresso made for a deep chocolate taste and the almost ebony hue. I first made my Best Chocolate Cake Evah in June 2014 and immediately fell in love with it. Since then I’ve made a few revisions and it’s now my all-time favorite scratch chocolate cake.
Oil vs Butter in Cakes
The recipe calls for oil rather than butter. Comparatively, cakes made with oil are moister than those with butter. Together with dark cocoa, I added very soft cookie dough ice cream to a traditional buttercream frosting. Although this is a simple cake, the soft bits of cookie dough suspended in the frosting take it to a whole new level.
Weeks prior to the holiday I bought these plaid baking cups and knew I had to use them. With leftover cake batter in the fridge, I doctored it up with a few chocolate chips before baking. For decorations, I piped swirls of buttercream frosting on top and gave each one a healthy drizzle of chocolate ganache. Though this cake may sound dramatic, trust me it’s not. Here’s the link to the Chocolate Cake and I’m including the frosting recipe for you. Both the cake and frosting are an adaptation from Add A Pinch. Happy Baking!
- 1½ cups butter (3 sticks), softened
- 1 cup dark cocoa
- 5 cups powdered sugar, sifted
- ½ Cookie Dough Ice Cream, softened
- 2 ½ tsp vanilla extract
- Let the cookie dough ice cream sit at room temperature for 10-15 minutes so that it becomes very soft.
- Add cocoa to a large bowl or bowl of stand mixer and whisk thoroughly to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add powdered sugar and milk to cocoa mixture by adding 1 cup of powdered sugar followed by about a tablespoon of softened ice cream
- After thoroughly combining each addition, turn mixer to high speed for about a minute and repeat until all powdered sugar and softened ice cream have been added.
- Add vanilla and mix well.
- If frosting appears too dry, more softened ice cream a tablespoon at a time until it reaches the right consistency.
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