I’m sorry to tell you that I’ve been holding out on you with this Chocolate Chip Cookie Poke Cake. I first made this cake to test out on a coworkers’ birthday before 2016 even ended. Almost immediately after finishing the first slice, a few people went in for seconds.
This cake is similar to my Ultimate Oreo Poke Cake in that the chocolate cake is topped with a cookie-filled mousse. Only this time, instead of Oreos, we’re using chocolate chips cookies.
For this cake, it starts with a chocolate cake that is lined with a chocolate chip cookie crust. It’s filled with chocolate pudding and topped with a chocolate chip cookie mousse. The topping is by far my favorite part!
The mousse is fairly simply and requires only a batch of homemade whipped cream and crushed cookies. I decided to add a little bit of gelatin to the mousse because it helps keep it a little more airy and whipped in texture.
I hate to say it but I am not even sure I need the cake part for this dessert. Wait, what? Did I just say that?
The bottom of this cake is lined with chocolate chip cookies. The cookies soften in the cake mix, so they are easy to cut through and blend in nicely with the cake.
I think it adds a nice surprise when you get a fork full of cake and there’s a cookie inside! I love the combination of textures with the spongy cake, the cold pudding and the airy mousse on top.
I literally have to stop myself from going back for seconds eeer I mean thirds.
I’m no stranger to poke cake, at this point I’m probably making at least one a month but they are just too good not to share!
When you work with as many people as I do, you have to keep bringing fresh desserts to the table!
Between the cake, the pudding filling and the mousse, you can’t go wrong.
For the Cake:
- Family Size Bag Chocolate Chip Cookies, such as Chips Ahoy
- 1 box Chocolate Cake Mix, plus ingredients from the box: water, oil, eggs
For the Filling:
- 1 3.4 ounce box Instant Chocolate Pudding Mix
- 2 cups Milk
For the Topping:
- 1 tablespoon Water
- 1 teaspoon Unflavored Gelatin
- 1 3/4 cups Heavy Whipping Cream
- 3/4 cup Powdered Sugar
- 15-18 Chocolate Chip Cookies, crushed
- 2 tablespoons Hot Fudge Sauce
For the Cake:
- Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray.
- Line the bottom of the pan with chocolate chip cookies.
- In a large mixing bowl, combine the cake mix with the ingredients listed on the box: water, oil and eggs.
- Beat the cake mix until it’s well combined. Pour the batter over top of the cookies.
- Bake at 350°F for 18-22 minutes until the cake is cooked all the way through. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
- Allow the cake to cool for 20-30 minutes.
- Take a wooden spoon or another round object and poke holes over the top of the cake.
- In a small mixing bowl, combine the instant chocolate pudding with the milk and whisk together until the powdered mix is dissolved.
- Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix.
- Refrigerate the cake until the pudding is firm, about 10 minutes or so.
For the Topping:
- Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
- Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
- Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
- In a large Ziploc bag, roughly chop and smash the cookies into small pieces/crumbs.
- Fold the smashed cookies into the prepared whipped cream, reserving about 1/2 cup or so for the garnish.
- Heat the hot fudge according to instructions on the box and drizzle over top of the cake.
- Finish it off by sprinkling the remaining cookies on top. This cake must be refrigerated.