Small Batch Double Chocolate Cookie Cake: A Decadent Delight for Any Occasion

Small Batch Double Chocolate Cookie Cake: A Decadent Delight for Any Occasion

This small batch double chocolate cookie cake is the perfect indulgence for chocolate lovers. Made in a 7-inch cake pan, it features a rich, chocolatey base enhanced with cocoa powder and dark chocolate chunks. The result is a soft, moist cookie cake that's perfect for satisfying your sweet cravings. Perfect for a small gathering or to treat yourself, this cake is quick and easy to prepare, yet absolutely decadent.


Why you will love it

You'll love this Double Chocolate Cookie Cake for its rich, chocolatey flavor and delicious texture. The combination of melted butter and two types of sugar creates a perfectly soft and chewy base, while the addition of cocoa powder and dark chocolate chunks intensifies the chocolate experience. Optional espresso powder adds subtle depth, enhancing the overall flavor profile. This recipe is perfect when you want a quick, small-batch treat that doesn't skimp on the indulgence.

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Perfect opportunity

This cookie cake is perfect for any occasion where you need a delicious little dessert. It is ideal for intimate gatherings, a cozy evening or as a sweet surprise for a loved one. Its compact size makes it perfect for sharing between a few people without having a lot of leftovers. Whether you're celebrating a small milestone or simply treating yourself, this Double Chocolate Cookie Cake is a great choice.

Decorating 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 a little sea salt for a sophisticated sweet-salty contrast. If you're serving it 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 colorful sprinkles or edible glitter on top.

Ingredients (for a 7-inch cake pan):

  • 55 grams of unsalted butter, melted
  • 50 grams of brown sugar
  • 25 grams of white sugar
  • 1 egg yolk
  • 1 teaspoon of vanilla extract
  • 65 grams of all-purpose flour
  • 15 grams of cocoa powder
  • 1 teaspoon espresso powder (optional)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon of salt
  • 75 grams of chopped dark chocolate
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Preheat your oven to 180°C (350°F). Butter a 7-inch cake pan and line it with parchment paper.

In a mixing bowl, combine the melted butter, brown sugar and white sugar until well combined. Add the egg yolk and vanilla extract and mix until smooth.

In another bowl, whisk together 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 everything is well combined. Add the chopped dark chocolate.

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Pour the batter into the prepared cake pan, spreading it 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 pan before transferring it to a wire rack to cool completely.

Enjoy this delicious double chocolate cookie cake with a cup of tea or coffee!

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