Cookie Dough Bundt Cake Recipe! #tipit by Vanessa Luft - Musely
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Cookie Dough Bundt Cake Recipe! #tipit

posted in Food & Drink > Recipes
04/17/2015
  • INGREDIENTS

    Cookie Dough

    ¼ recipe Chocolate Chip Cookie Dough*

    Black Cocoa Bundt Cake

    1 cup + 2 Tbsp all purpose flour
    3 Tbsp black cocoa powder
    3 Tbsp dutch processed cocoa powder
    ½ tsp baking soda
    ½ tsp salt
    ¼ cup milk
    ¼ cup sour cream
    ½ cup (1 stick) unsalted butter
    ¾ cup sugar
    2 large eggs
    ½ tsp vanilla

    Ganache

    3 oz bittersweet chocolate (chopped)
    ½ cup heavy cream
    2 tbsp (28g) butter

  • INSTRUCTIONS

    Cookie Dough

    Prepare as per recipe here**.

    Using a small ice cream scoop, scoop 7 balls of cookie dough. Split each in half and roll into a ball shape.

    Place on a cookie sheet, cover with plastic wrap and place in freezer for 30mins.

    **http://urbanbakes.com/baked-double-chocolate-donuts/

  • Black Cocoa Bundt Cake

    Preheat oven to 325F and grease a 6-cup bundt pan.

    In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt.

    In a small measuring cup, mix milk and sour cream until combined.

    Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy.

    Add eggs one at a time, fully incorporating after each addition. Add vanilla.

    Reduce speed to low. Add flour mixture in 2 batches, alternating with milk mixture. Beat until just combined.

  • Spread ⅓ of the batter evenly in the bundt pan. Place 7 frozen cookie balls at even intervals.***

    Add ⅓ batter to cover cookie balls and add the remaining 7 cookie balls, offset with the ones underneath.

    Top with remaining ⅓ batter and smooth with a spatula.

    Bake for approx. 45mins or until a cake tester comes out clean.

    Cool in bundt pan for 10mins. Rap bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely.

  • Ganache:

    Place chopped chocolate into a bowl
    .
    Bring cream to simmer in a small saucepan. Pour over chocolate and cover bowl immediately with plastic wrap. Let stand 2 minutes.

    Add butter and mix until smooth.

    Let stand, stirring occasionally until thickened. You can place it in the fridge to speed up the process.

    Pour glaze over cooled cake.

  • NOTES

    *I made half a recipe and had enough for 14 cookie dough balls and 10 cookies which I baked separately.

    http://livforcake.com/2014/09/perfect-chocolate-chip-cookie.html

  • *** In hindsight, I should have maybe just done one row of cookie dough. There wasn't as much batter as I thought there would be so I had to push the cookie balls down to make sure they were covered. The batter rose a LOT though, so the cookie dough was all stuck at the bottom of the pan. Alternatively, I should have placed the second row of cookie balls on top of the remaining batter and let it bake up that way. That's what I would do next time!

  • Original recipe can be found down bellow :)

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