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sliced cookie dough stuffed pound cake on a cooling rack with a knife next to it

Chocolate Chip Cookie Dough-Stuffed Pound Cake

  • Author: Stephanie
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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

  1. Heat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper; spray bottom only with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Keywords: edible cookie dough, vanilla pound cake, chocolate ganache topping