Easy 7-Step Recipe for a Chocolate Cookie Crunch Cake
A delightful chocolate cake infused with creamy cookie goodness, layered with a luscious cookies-and-cream filling.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder For a more intense chocolate flavor, consider using dark cocoa powder.
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water Carefully stir in the boiling water; the batter will thin out significantly.
For the Filling/Garnish
- 15–20 pieces chocolate sandwich cookies Plus more for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed for about 2 minutes.
- Carefully stir in the boiling water. The batter will thin out significantly.
- Fold in the crushed chocolate sandwich cookies, distributing them evenly throughout the batter
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake layers to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
Allow the cake to cool completely before frosting for the best results. This cake freezes well; wrap individual slices and store in an airtight container for up to a month.