This small batch double chocolate cookie cake is the perfect indulgence for chocolate lovers. Made in a 7-inch cake tin, it features a rich, chocolatey base enhanced with cocoa powder and chunks of dark chocolate. The result is a soft, chewy cookie cake that's perfect for satisfying your sweet cravings. Ideal for a small gathering or a special treat for yourself, this cake is quick and easy to make, yet absolutely decadent.
Why You'll Love This
You will love this double chocolate cookie cake for its rich, chocolatey flavor and delightful texture. The combination of melted butter and two types of sugar creates a perfectly moist and chewy base, while the addition of cocoa powder and dark chocolate chunks intensifies the chocolate experience. The optional espresso powder adds a subtle depth, enhancing the overall flavor profile. This recipe is perfect for when you want a quick, small-batch treat that doesn’t skimp on indulgence.
Perfect Occasion
This cookie cake is perfect for any occasion where you need a small, delicious dessert. It’s ideal for intimate gatherings, a cozy night in, or as a sweet surprise for a loved one. Its compact size makes it perfect for sharing between a few people without having lots of leftovers. Whether you’re celebrating a small milestone or just treating yourself, this double chocolate cookie cake is a great choice.
Decoration Tips
For an extra touch of elegance, you can drizzle the cooled cookie cake with melted white chocolate or caramel sauce. You can also sprinkle some sea salt on top for a sophisticated sweet-salty contrast. If you’re serving this for a special occasion, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. For a more festive look, add some colorful sprinkles or edible glitter on top.
Ingredients (for a 7-inch cake tin):
- 55 grams unsalted butter, melted
- 50 grams brown sugar
- 25 grams white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 65 grams all-purpose flour
- 15 grams cocoa powder
- 1 teaspoon espresso powder (optional)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 75 grams dark chocolate, chopped
Preheat your oven to 180°C (350°F). Grease a 7-inch cake tin and line it with parchment paper.
In a mixing bowl, combine the melted butter, brown sugar, and white sugar until well mixed. Add the egg yolk and vanilla extract, and mix until smooth.
In another bowl, whisk together the all-purpose flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped dark chocolate.
Pour the batter into the prepared cake tin, spreading it out evenly. Bake for 25 minutes, or until the edges are set and the center is slightly soft. Allow the cookie cake to cool in the tin before transferring it to a wire rack to cool completely.
Enjoy this delightful double chocolate cookie cake with a cup of tea or coffee!