Death by Chocolate Halloween Cookie Cake is a thick and chewy super chocolatey cookie with chocolate chips, Halloween sprinkles, and chocolate ganache frosting. Rest in peace chocolate cravings!
So I kind of mentioned last week how I injured my left ring finger in a parents vs. kids flag football game. I jammed it on my first catch, and while it felt better over the past week, the tip of my finger from the top joint up has been bent ever since. I finally went to the doctor today, and I found it’s fractured. For real. I now have to wear a mini splint on it for 6 weeks, which will take me right through Thanksgiving. How fun is that going to be? I should consider myself lucky as at least I didn’t pull a muscle and I can still exercise. With all the Halloween food going on in my kitchen lately, Lord knows I need it. 🙂
I’ve been all about pumpkin, apples, and caramel lately, but you want to know what Halloween really means to me? Besides a big bowl of chili and cornbread, it’s chocolate. Sure, there’s candy, but I’m talking much more than a candy bar doused in milk chocolate. Booorrringg. I’m talking about BIG chocolate flavor, the kind you usually get from these Salted Caramel Cocoa Brownies or Chocolate Walnut Torte. I need sinful, rich, and decadent…death by chocolate style. 🙂
What exactly is death by chocolate? My take on it is a slow, heavenly death caused by an unbelievably chocolatey dessert. Much more than double chocolate…we’re talking chocolate overload. Too much chocolate, you say? I personally don’t think there’s any such thing.
So obviously I could have just done a brownie, but I always do brownies. I’ve had cookie cakes on my radar for a while, and Halloween seemed like the perfect time to create one. I adapted this chocolate cookie cake recipe from my Salted Chocolate Chip Espresso Cookies, and it didn’t disappoint. It was reminiscent of a brownie, but you can tell it’s a cookie. A big, thick, crispy-edged, chewy cookie, which in my mind is the ultimate.
The cookie dough has plenty of cocoa powder in it to make it nice and chocolatey, but I added 2 teaspoons of espresso powder to intensify that flavor. Of course we need chocolate chips, too, because we need real chocolate morsels getting all nice and melty in there. Then we have a deep, dark, chocolate ganache piped onto the top, which is the crowning glory. I don’t know about you, but I’d like to thank whoever came up with ganache. #everythingisbetterwithganache
The cookie cake photographed here was cookie cake #2. The first one met an untimely death as far as photography goes. I wanted to photograph it out of the pan, and it hadn’t cooled completely. It was close, so I figured I could get it out. I’d lined my pan with parchment, and inverted it onto a plate top side down. Then when I went to invert it from there to the cake stand, things went awry. The middle wasn’t totally set and it busted apart. I won’t say what choice words were going through my mind, but I just saved the ganache for “next time” and served it up to my kids and they’re friends a while later. And yes, I had some too. 🙂
For cookie cake #2, I inserted a cardboard cake round with parchment over it just to be sure. The cake round worked like a charm, and my little #2 made it out in one piece. I would suggest making this the day ahead and piping the ganache the day of. I firmly believe this cookie cake tastes better with age. 🙂
Bear in mind that while it bakes it will rise to the top of the pan, but as it cools it sinks in the middle. I just piped ganache to hide that a bit. This cookie cake would be great with any type of candy or decorations you have, and sprinkles are always a good idea. 🙂 Just bring your biggest chocolate cravings to the table when you sit down to this, and when you’re finished, may your chocolate cravings rest in peace. I think death by chocolate is what Halloween was made for. 😉
If this isn’t enough, here are some more Death by Chocolate options:
Death by Chocolate Chip Cookies by Cookies and Cups
Death by Chocolate Cupcakes by The Curvy Carrot
Death by Chocolate Mini Cheesecakes by Bakerita
Gluten Free Death By Chocolate Surprise Rice Krispie Cake by Petite Allergy Treats
- 1¾ cups all purpose flour
- ½ cup plus 2 tablespoons unsweetened cocoa powder
- 2 teaspoons instant espresso powder (optional)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks (8 ounces) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 egg and 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semi sweet chocolate chips, divided
- sprinkles, for the top
- 8 ounces bittersweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon flaky sea salt (optional)
- Preheat the oven to 350 degrees. Grease the sides of a 9" cake pan with cooking spray and place a 9" cardboard cake round in the bottom of the pan. Place a 9" round of parchment paper over the cake round, and spray the parchment with cooking spray. Set aside.
- Place the flour, cocoa powder, espresso, baking soda, and salt in a small bowl and whisk until combined. Set aside.
- Place the butter, brown sugar, and sugar in medium bowl and cream at medium high speed until light and fluffy, about 2-3 minutes. Beat in the egg, egg yolk, and vanilla on low speed until combined. Add the dry ingredients to the wet ingredients, beating on low just until combined. Fold in the ¾ cup of the chocolate chips.
- Spoon the cookie dough into the prepared pan and spread evenly with an offset spatula. Press in the remaining ¼ cup of chocolate chips and garnish with sprinkles. Bake in the middle rack of the oven for 25-30 minutes, or until the middle of the cake has risen and the top appears dry. Remove from the oven and cool on a wire rack in the pan until completely cool.
- Fill a large sauté pan with water and and bring to a simmer. Place the chocolate chips and cream in a medium heat proof bowl, and place in the barely simmering water. Stir with a rubber spatula constantly until the chocolate has melted and it has emulsified with the cream, about 5 minutes. Remove from heat and allow to cool until it thickens and becomes piping consistency.
- Remove the cookie cake from the pan by running a knife around the edges and tilting just enough to get your hand or an offset spatula under the cake round. Place on a serving plate. Pipe the ganache decoratively around the cake and allow to set a bit, if necessary. Slice, serve, and enjoy!
If you intend to serve your cookie pan straight from the pan, you will not need to use a cardboard cake round or parchment paper.
This cookie cake tastes great the longer it sits, just bear in mind that once the ganache is piped onto the cake, it should be consumed within a day or so for best results.
The cookie cake will sink as it cools, so that's completely normal. I piped the ganache around that so it was less noticeable.
Ganache may be made ahead and stored in an airtight container in the fridge. You will need to heat it slightly in the microwave, stir until smooth, and let stand at room temperature in order for it to thicken to piping consistency.
Recipe by Flavor the Moments.