Mini Chocolate Cookie Dough Naked Layer Cakes
Mini Chocolate Cookie Dough Naked Layer Cakes are an impressive yet approachable dessert featuring layers of moist chocolate cake, fluffy egg-free cookie-dough filling, and glossy ganache. These mini cakes are perfect for birthdays, date nights, or anytime you crave bakery-quality treats in a manageable size.
Ingredients
Chocolate Sheet Cake
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour spooned and leveled
- 2 tbsp cocoa powder natural or Dutch-process
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 large egg room temperature
- 1/4 cup buttermilk room temperature
- 3 tbsp neutral oil canola or vegetable
- 1/2 tsp vanilla extract pure
- 1/4 cup hot water or coffee
Pourable Chocolate Ganache
- 6 oz semisweet chocolate finely chopped
- 3/4 cup heavy cream
- 1 tbsp light corn syrup optional, for shine
Fluffy Cookie Dough Filling
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 tsp vanilla extract
- 1/3 cup heat-treated all-purpose flour cooled
- 1 pinch fine sea salt
- 1/4 cup heavy cream plus more as needed
- 1/3 cup mini chocolate chips
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch quarter-sheet pan with parchment. Mix dry ingredients. Whisk in wet ingredients, then hot water or coffee. Pour into pan and bake 9–12 minutes. Cool completely and chill 20–30 minutes.
- Step 2: Heat cream until simmering. Pour over chopped chocolate. Cover 2 minutes, then whisk smooth. Stir in corn syrup if using. Let cool until pourable.
- Step 3: Beat butter and sugars until fluffy. Add vanilla, salt, then cooled flour. Beat in cream until light and spreadable. Stir in mini chips.
- Step 4: Use a 4-inch round cutter to punch 6 cake rounds. You’ll use 3 per cake. Save scraps for another use.
- Step 5: Set two cake rings on parchment. Line with acetate. Add one cake round to each. Layer with cookie-dough filling and ganache. Repeat for 3 layers. Top with thicker ganache layer. Chill at least 6 hours or overnight.
- Step 6: Unmold by warming the rings slightly. Remove acetate. Decorate with chips, chocolate shards, or flaky salt. Serve slightly tempered for best texture.
Notes
Chill sheet cake before cutting for clean edges. Don’t oversaturate layers with ganache to preserve the naked look. Cookie-dough filling is egg-free and uses heat-treated flour. Cakes improve with overnight rest. For clean slices, use a warm, sharp knife and clean between cuts.