Description
Decadent chocolate chip-vanilla pound cake stuffed with layers of edible chocolate chip cookie dough, plus a drizzle of chocolate ganache on top because WHY NOT.
Ingredients
Scale
For the pound cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup semisweet chocolate chips
For the cookie dough:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 2 teaspoons vanilla
- 1 3/4 cups almond flour
- 1/4 teaspoon salt
- 1 cup mini semisweet chocolate chips
For the chocolate ganache topping:
- 1/4 cup heavy cream
- 1/3 cup semisweet chocolate chips
- 2 tablespoons mini semisweet chocolate chips
Instructions
- Heat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper; spray bottom only with cooking spray.
- In a large bowl with an electric hand mixer, beat 1 cup butter with 1 cup sugar on high speed 2-3 minutes until light and fluffy. Beat in eggs one at a time, then beat in 1 teaspoon vanilla.
- In a separate large bowl, whisk together flour, baking powder and 3/4 teaspoon salt. Stir dry ingredients into wet ingredients until just combined. Gently stir in 1 cup chocolate chips until just combined.
- Pour and spread batter evenly into prepared loaf pan. Bake 1 hour to 1 hour 10 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then lift cake from pan using parchment as handles; transfer to a cooling rack to cool completely.
- Meanwhile, make the cookie dough: In a large bowl with an electric hand mixer, beat together 1 cup butter, 1 cup brown sugar and 2 teaspoons vanilla on medium speed 1-2 minutes until light and fluffy. Use a spatula or wooden spoon to stir in almond flour and 1/4 teaspoon salt. Stir in 1 cup mini chocolate chips until just combined.
- Use a sharp serrated knife to slice fully cooled pound cake lengthwise into thirds. Place bottom layer in loaf pan; spread half of the cookie dough on top in an even layer. Place middle layer on top of cookie dough; spread remaining half of cookie dough on top in an even layer. Place top layer on top of cookie dough. Cover and refrigerate until firm, at least 1 hour.
- Make the chocolate ganache topping: In a small saucepan over low heat, heat heavy cream until it just begins to simmer. Place 1/3 cup chocolate chips into a heatproof bowl; pour hot heavy cream over top. Do not stir. Let stand 3 minutes, then stir mixture until smooth.
- Remove chilled pound cake from loaf pan; transfer to a plate or cooling rack. Drizzle chocolate mixture over top of cake. Sprinkle with 2 tablespoons mini chocolate chips. Return to refrigerator and chill until topping is set, about 1 hour.
Notes
- Store pound cake covered in foil or plastic wrap in refrigerator.
- Use the back of a butter knife and run it gently along the edges of the pan to remove the stuffed pound cake after refrigeration.