Chocolate Chip Cookie Dough Poke Cake is a dream dessert for anyone who loves the indulgent combination of moist chocolate cake and the irresistible taste of cookie dough. This treat takes the classic poke cake to a new level with layers of sweetened condensed milk, cookie dough, and whipped topping, creating a rich and delightful experience. Perfect for parties, family gatherings, or as a decadent weekend treat, this cake is sure to impress.
Ingredients:
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup chocolate chip cookie dough (store-bought or homemade)
- 1 cup sweetened condensed milk
- 1 cup whipped topping
- 1/2 cup mini chocolate chips
Preparation:
Step 1:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Step 2:
In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Whisk together until the mixture is smooth and well combined.
Step 3:
Pour the cake batter into the prepared baking pan and smooth it out with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4:
After removing the cake from the oven, allow it to cool for about 10 minutes. Then, using the end of a wooden spoon or a similar object, poke holes all over the top of the cake.
Step 5:
Evenly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes, enriching the cake with moisture and sweetness.
Step 6:
Spread the chocolate chip cookie dough evenly over the top of the cake. If the dough is too stiff to spread, let it sit at room temperature for a few minutes to soften.
Step 7:
Cover the cookie dough with a layer of whipped topping, using a spatula to smooth it out gently.
Step 8:
Sprinkle the mini chocolate chips over the whipped topping. Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set fully before slicing and serving.
Variation
For a delightful twist, mix in a tablespoon of instant coffee into the cake batter to enhance the chocolate flavor, or use espresso-flavored condensed milk for an added depth.
Cooking Note:
Ensure the cake is cooled sufficiently before adding the cookie dough layer to prevent it from melting into the warm cake.
Serving Suggestions:
Serve this cake chilled. It pairs wonderfully with a cup of coffee or a glass of cold milk. Each bite offers a delightful mix of creamy, chocolaty, and cookie dough flavors.
Tips:
- To ensure even cooking, rotate the cake pan halfway through the baking time.
- For homemade cookie dough that is safe to eat raw, omit eggs and substitute milk or water for moisture if needed.
Prep Time:
- Prep Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 2 hours 45 minutes
Nutritional Information:
- Calories: Approximately 300 per serving
- Protein: 4 grams
- Sodium: 220 mg
FAQs
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day ahead and kept refrigerated until ready to serve.
Q: How can I make cookie dough from scratch for this recipe?
A: Combine 1/2 cup butter, 1/4 cup sugar, 1/2 cup brown sugar, 1 tsp vanilla, 2 tbsp milk, 1 cup flour (heat-treated), and 1/2 cup mini chocolate chips.
Conclusion
Chocolate Chip Cookie Dough Poke Cake offers a fantastic fusion of flavors that dessert lovers will find irresistible. It’s an excellent choice for anyone looking to bring a bit of novelty to their dessert table, combining familiar tastes in a wonderfully innovative way. Whether for a special occasion or a casual treat, this cake promises satisfaction in every slice.
Print
Chocolate Chip Cookie Dough Poke Cake
- Total Time: 2 hours 45 minutes
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup chocolate chip cookie dough (store-bought or homemade)
- 1 cup sweetened condensed milk
- 1 cup whipped topping
- 1/2 cup mini chocolate chips
Instructions
Step 1:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Step 2:
In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Whisk together until the mixture is smooth and well combined.
Step 3:
Pour the cake batter into the prepared baking pan and smooth it out with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4:
After removing the cake from the oven, allow it to cool for about 10 minutes. Then, using the end of a wooden spoon or a similar object, poke holes all over the top of the cake.
Step 5:
Evenly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes, enriching the cake with moisture and sweetness.
Step 6:
Spread the chocolate chip cookie dough evenly over the top of the cake. If the dough is too stiff to spread, let it sit at room temperature for a few minutes to soften.
Step 7:
Cover the cookie dough with a layer of whipped topping, using a spatula to smooth it out gently.
Step 8:
Sprinkle the mini chocolate chips over the whipped topping. Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set fully before slicing and serving.
Variation
For a delightful twist, mix in a tablespoon of instant coffee into the cake batter to enhance the chocolate flavor, or use espresso-flavored condensed milk for an added depth.
Notes
Ensure the cake is cooled sufficiently before adding the cookie dough layer to prevent it from melting into the warm cake.
Serving Suggestions:
Serve this cake chilled. It pairs wonderfully with a cup of coffee or a glass of cold milk. Each bite offers a delightful mix of creamy, chocolaty, and cookie dough flavors.
Tips:
- To ensure even cooking, rotate the cake pan halfway through the baking time.
- For homemade cookie dough that is safe to eat raw, omit eggs and substitute milk or water for moisture if needed.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: Approximately 300 per serving
- Sodium: 220 mg
- Protein: 4 grams