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.

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