Cream-filled chocolate sandwich cookie fans, this Black Cocoa Cookies and Cream Cake is for you! Rich black cocoa mixes with espresso powder for a delightful chocolate kick, and a creamy cookie-filled frosting sweetly finishes it. Find the Nordic Ware Charlotte Cake Pan and our new book, Another Bundt Collection, in our store here!
Black Cocoa Cookies and Cream Cake
Makes 1 (6-cup) cake
Ingredients
- 2/3 cup (150 grams) unsalted butter, softened
- 1 1/4 cups (250 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1 1/4 cups (156 grams) all-purpose flour
- 1/3 cup (25 grams) black cocoa powder
- 1 teaspoon (2 grams) instant espresso powder
- 3/4 teaspoon (4 grams) baking powder
- 1/2 teaspoon (1.5 grams) kosher salt
- 1/4 teaspoon (1.25 grams) baking soda
- 1/3 cup (80 grams) whole buttermilk, room temperature Cookies and Cream Whipped Frosting (recipe follows)
- Garnish: crushed cream-filled chocolate sandwich cookies
Instructions
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, cocoa, espresso powder, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition.
- Spray a Nordic Ware 6-Cup Charlotte Cake Pan with baking spray with flour. Pour batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- When ready to serve, top cooled cake with Cookies and Cream Whipped Frosting. Garnish with cookies, if desired. Refrigerate in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Cookies and Cream Whipped Frosting
Makes about 11⁄4 cups
Ingredients
- 2 ounces (57 grams) cream cheese, room temperature 1/4 cup (30 grams) confectioners’ sugar
- 1/2 teaspoon (2 grams) vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup (120 grams) cold heavy whipping cream
- 1/4 cup (29 grams) crushed cream-filled chocolate sandwich
- cookies
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, confectioners’ sugar, vanilla, and salt at medium-high speed until smooth, stopping to scrape sides of bowl and whisk. With mixer on medium speed, gradually add cold cream, beating until combined. Increase mixer speed to medium-high, and beat until light and fluffy, 2 to 3 minutes. Fold in cookies. Use immediately.
Tried this recipe?Let us know how it was!
I doubled all the ingredients except the granulated sugar (I used 400 g instead of 500 g) and made a 9 inch x 13 inch traybake. It turned out great, so moist!
I made this cake per instructions, and it turned out awesome! I added some Oreos on top to finish it off.
I only had regular cocoa powder so mine didn’t turn out as dark but it still tasted good. I would make it again.
Excellent and easy to make. The black cocoa really shines in this recipe. I used the Charlotte pan and it was perfect for this recipe.