This cake isn’t your average cake. In fact, it’s one of the most decadent cakes I’ve ever eaten, much less made. Though there’s a few steps and ingredients to get through, I promise that this cake is worth every bit of it. Any time and effort put into this cake will melt away when you take your first bite of it. And being as I turned the ripe age of 35 this year, I thought I could use a little something extra on my special day.
This cake starts out using my recipe for ‘wacky cake’; meaning it’s made with no eggs, butter, or milk! The filling is a safe to eat edible version of chocolate chip cookie dough. I lightened both up by substituting most of the sugar for natural sweeteners (such as splenda, monk, etc.) Yep, even for the frosting!
Even with the few substitutions, this cake is still on the decadent side of things. But, like I said, it’s completely worth it. This is truly one of my most favorite cakes ever. It’s worth walking another 5 miles a day for.
This cake is best stored in the fridge and then taken out 15-20 minutes before serving so that it warms back up a little bit. You could get away with leaving it on the counter for a good chunk of time, but leftovers should be kept chilled.
TheSkinnyFork.com One of the most delicious cakes out there! This chocolate cake is layered and stacked with an edible cookie dough filling. Decadent doesn't even begin to describe it! Prep Time: 10 Minutes • Cook Time: 25 Minutes
Servings: 16 • Serving Size: 1 Slice • Calories: 422 • Fat: 28 g • Saturated Fat: 15 g • Carb: 44 g • Fiber: 2 g • Protein: 4 g • Sugar: 23 g • Sodium: 160 mg
Cake:
• 1 1/2 C. Flour
• 3 Tbsp. Unsweetened Cocoa Powder
• 1/2 C. Sugar
• 1/2 C. Natural Sweetener
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1 Tsp. Vinegar
• 1 Tsp. Vanilla Extract
• 5 Tbsp. Vegetable Oil
• 1 C. Water
Cookie Dough Filling:
• 3/4 C. Room Temperature Butter
• 1/4 C. + 2 Tbsp. Natural Sweetener/Brown Sugar Blend
• 1/2 C. Natural Sweetener
• 1/4 C. Sugar
• 5 Tbsp. Unsweetened Almond Milk
• 1 1/2 Tsp. Vanilla Extract
• 1 1/2 C. Flour
• 1 1/2 C. Semi-Sweet Mini Chocolate Chips
Frosting:
• 3/4 C. Room Temperature Butter
• 1 1/2 C. Powdered Sugar Substitite
• 2 Tbsp. Heavy Cream
• 1 Tsp. Vanilla Extract
• Blue Food Coloring
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of two round 8x8” or 9x9” non-stick cake pans with baking spray; set aside.
Place 3/4 C. flour, 1 1/2 Tbsp. cocoa powder, 1/4 C. sugar, 1/4 C. sweetener, 1/2 Tsp. baking soda, and 1/4 Tsp. salt into the base of each cake pan. Whisk until well blended.
Make 2 small wells and 1 bigger well in the dry ingredients of each cake pan.
Place 1/2 Tsp. vinegar into one of the smaller wells of each pan. Add 1/2 Tsp. vanilla to the second small well of each pan. And finally, pour 2 1/2 Tbsp. oil into the largest of the three wells in each pan.
Pour 1/2 C. water over each and stir the mixture in each pan until well combined.
Place the cake pans into the oven to bake for about 25 minutes or until the cake is cooked through and springs back to touch.
Once done, remove from the oven and set aside to cool for about 10 minutes before turning out onto a wire rack to continue cooling.
While the cakes are cooling, place the 1 1/2 C. flour in a microwave safe bowl and heat for 1-2 minutes; set aside to cool.
Beat the 3/4 C. butter at a medium-high speed until light and fluffy.
Add in the 1/4 C. + 2 Tbsp. brown sugar blend, 1/2 C. natural sweetener, and 1/4 C. sugar and beat for another 2-3 minutes. Beat in the 3 Tbsp. unsweetened almond milk and 1 1/2 Tsp. vanilla.
Stir in the cooled 1 1/2 C. flour until just combined, followed by the 1 1/2 C. chocolate chips.
Once the cakes have cooled, set one of them onto your serving plate. Layer with the prepared cookie dough filling and top with the second cake.
In the base of a stand mixer, beat the 3/4 C. butter on a medium-high speed until light and fluffy.
Reduce the speed to low and add in the 1 1/2 C. connecters sugar substitute, 2 Tbsp. heavy cream, and 1 Tsp. vanilla.
Once the sugar substitute is incorporated, add in the food coloring and increase the speed to medium or medium-high for a minute or two.
Frost the cake accordingly, and if desired, top with cookie crumbles.
Cut into 16 slices and serve to enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher