The Ultimate Chocolate Chip Cookie Cake (With Cookies Inside!)

If a chocolate chip cookie and a chocolate fudge cake had a delicious, over-the-top baby, this would be it. This ultimate chocolate chip cookie cake is made with rich, fudgy chocolate cake layers and loaded with chunks of real chocolate chip cookies between each layer—because just mixing them in wasn’t enough. Covered in chocolate chips and finished with a glossy ganache drizzle, this bake is pure dessert drama in the best possible way. Whether you’re baking for a celebration or just feeling extra indulgent, this cookie cake is a guaranteed crowd-pleaser. Fair warning: you might not want to share.

Why should you make this Chocolate Chip Cookie Cake

If you love chocolate and cookies, this cake is your dream dessert come true. It’s the ultimate indulgent showstopper—rich, fudgy chocolate cake layered with actual chocolate chip cookies, then smothered in chocolate chips and a silky chocolate ganache. It has all the drama of a bakery-style cake, but it’s surprisingly simple to make at home. Whether you’re baking for a celebration, a chocoholic friend, or just because you deserve something amazing, this cake delivers on every level: flavour, texture, and pure over-the-top joy. Trust me—this one’s a crowd-pleaser and a conversation starter.

Step by step: How to make the best Chocolate Chip Cookie Cake

Step One: Fill and stack the cake layer with chocolate ganache and chocolate chip cookies.

Add 4 heaped tbsp of chocolate ganache on top of the 1st cake layer, spread using the back of a spoon to make it flat but with a little well in the middle for the cookies.

Break 5-6 cookies into small chunks and place them on top of the ganache.

Step Two: Cover the cake in chocolate ganache and chocolate chips

Spread the chocolate ganache all over the top and down the sides of the cake. Add more chocolate ganache to the sides of the cakes, use a spatula to make sure the entire cake is covered.

Take handfuls of chocolate chips and push them onto the sides of the cake.

Step Three: Cover the entire cake with chocolate chips

Pour it on top of the cake, then push it over the side to let it drip down with the back of a spoon or spatula.

To finish sprinkle chocolate chips on top of the cake.

FAQ: How to make the best Chocolate Chip Cookie Cake

Q: What kind of cookies should I use between the cake layers?
A: I recommend using your favourite chocolate chip cookies—either homemade or store-bought. Crunchy cookies are a nice contrast in texture with the fudgy chocolate cake.

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers and prep the cookies up to 2 days in advance. Assemble and ganache the cake on the day you’re serving for the freshest texture.

Q: Can I freeze this chocolate chip cookie cake?
A: Absolutely. Wrap individual slices or the whole cake tightly in cling film and foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving.

Q: What’s the best way to drizzle ganache?
A: Let the ganache cool slightly so it’s pourable but not too runny. Use a spoon or piping bag to drizzle over the chilled cake for clean, glossy drips.

Q: Do I need to refrigerate this cake?
A: This can does not need to be refrigerated. If you live in a very hot country you may need to store it in the fridge. If this is the case let it sit at room temperature for 30 minutes before slicing so it’s soft and fudgy.

Q: Can I make this as a single-layer traybake instead?
A: Yes! You can bake the batter in a tray or sheet pan, crumble cookies over the top, and drizzle with ganache. It won’t be layered, but it will still taste amazing.

What type of chocolate should I use to make this Chocolate Chip Cookie Cake?

For this cake, I used baking chocolate—the kind you’ll find in the baking aisle of most supermarkets. It’s a much more affordable option when you’re working with a recipe that calls for a generous amount of chocolate (which this one definitely does). Look for dark baking chocolate with around 50–60% cocoa solids—this gives you a rich chocolate flavour without being overly bitter.

For the chocolate ganache that is inside and covers the entire cake, I used a mix of milk and dark chocolate. It makes the ganache taste smooth and luxurious, without the intense sweetness of a traditional fudge buttercream. Plus, it’s much easier and less fussy to make than buttercream, and in my opinion, way more indulgent.

If you love this Chocolate chip cookie cake, check out these other recipes

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Chocolate fudge cake

• 170g dark chocolate (around 60% cocoa)
• 100g unsalted butter
• 360g caster sugar
• 50g soft light brown sugar
• 1tbsp vanilla extract
• 200ml vegetable oil
• 3 medium eggs
• 60g cocoa powder
• 300g plain flour/all purpose flour
• 1tsp bicarbonate of soda
• 1tsp baking powder
• 1/4tsp salt
• 180ml boiling water
• 280g sour cream (make sure room temperature)

Chocolate ganache

• 350g Milk chocolate 
• 250g Dark chocolate (50-60% cocoa)
• 450ml double/heavy cream,
• 80g salted butter
• 5-6tbsp golden syrup (or syrup of choice)

Chocolate ganache drizzle

• 150g dark chocolate (50-60% cocoa)
• 150ml double/heavy cream
• 2-3tbsp golden syrup (or syrup of choice)

Other items needed

• 200g Chocolate chip cookies (milk/dark)
• 10-12 chocolate chip cookies

 

Instructions

Chocolate fudge cake

1. Melt the butter and chocolate together in the microwave, 20 seconds at a a time. Mix together well until combined then set aside.
2. In a large mixing bowl add the vegetable oil, caster sugar, soft light brown sugar, vanilla extract, (room temperature) sour cream and eggs.  Mix together using an electric hand beater until all the ingredients are combined.
3. Pour in the melted chocolate and butter, stir to combine using a spatula.
4. Add the boiling water, in two stages, mix to combine using a spatula.
5. In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine using a spatula.
6. Pour the cake batter into three lined 7" cake tins.  Only line the bottom of each cake tin with baking paper, not the sides. This method stops the cake from shrinking at the side once it has been removed from the oven.
7. Bake for 40- 45 mins at 160c. The cakes should still be a bit fudgy inside when you remove them from the oven. Use a wooden skewer to check.
8. Let the cakes cool for 30 minutes, then gently use a sharp thin knife to separate the cakes from the sides of the cake tins. Place a plate on top and turn upside down to remove the cakes. Let the cakes continue to cool on a baking rack.

Chocolate ganache

1. Chop the dark chocolate into very small pieces and put into a bowl.
2. Heat the cream on its own in the microwave for 40 seconds. Once hot, pour over the chocolate.
3. Let it sit for 1 min, then stir to combine. (if the chocolate has not melted completely heat in the microwave for 10 seconds at a time until it has melted, do not over heat)
4. Stir in the golden syrup (or syrup of choice)
5. Let the ganache cool until it becomes a thicker consistency.

Chocolate ganache drizzle

1. Chop the dark chocolate into very small pieces and put into a bowl.
2. Heat the cream on its own in the microwave for 40 seconds. Once hot, pour over the chocolate.
3. Let it sit for 1 min, then stir to combine. (if the chocolate has not melted completely heat in the microwave for 10 seconds at a time until it has melted, do not over heat)
4. Stir in the golden syrup (or syrup of choice)
5. Whilst it's cooling, assemble the cake.

Assemble

1. Once the cakes have cooled, cut the tops of each cake to make them flat.
2. Add 4 heaped tbsp of chocolate ganache on top of the 1st cake layer, spread using the back of a spoon to make it flat but with a little well in the middle for the cookies.
3. Break 5-6 cookies into small chunks and place them on top of the ganache.
4. Repeat with the 2nd cake layer.
5. Turn the 3rd cake upside down and place on top.
6. Spread the chocolate ganache all over the top and down the sides of the cake.
7. Add more chocolate ganache to the sides of the cakes, use a spatula to make sure the entire cake is covered.
8. Make a messy pattern using the spatula.
9. Take handfuls of chocolate chips and push them onto the sides of the cake.
10. If the chocolate ganache drizzle is not a runny texture, heat in the microwave, 10 seconds at a time. 
11. Pour it on top of the cake, then push it over the side to let it drip down with the back of a spoon or spatula.
12. To finish sprinkle chocolate chips on top of the cake.