Candy Corn Chocolate Chip Cookie Cake



I usually start hoarding and stocking up some candy corn around Halloween time before it all disappears after October haha. Candy corn is one of my favorite candy and it always has been. After discovering this special cookie cake, I absolutely HAD to try it out because it contained candy corn! Unusual as it sounds, this cookie cake is perfect for this weekend for those of you who celebrate Halloween. When  you start to cut the cake, the vibrant colors of the candy corn distinctly compliments the cake, making it look extra delicious! For those of you who are nervous enough to try candy corn in this recipe, you are more than welcome to just replace the candy corn with other sweets such as Snickers, M&M’s, Milky Ways, or even Heath Toffee Bars! Happy Eating~ 🙂IMG_9640 

Candy Corn Chocolate Chip Cookie Cake

  • Servings: 8
  • Print

Chocolate Cookie Cake
3/4 cup salted butter, room temperature
1/2 cup brown sugar, lightly packed
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups all purpose flour
1/2 cup cocoa (I use Hershey’s Special Dark)
1 tsp baking soda
1/2 -3/4 cup of chocolate chunks or chocolate chips
1/2 -3/4 cup candy corn
Chocolate Icing (I just used chocolate whipping cream)
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1/2 tsp vanilla
1/4 cup cocoa
2 tbsp water (or milk)
Chocolate Ganache
1/2 cup (4 oz) chopped chocolate
1/4-1/2 cup heavy cream
For the Chocolate Cookie Cake
Preheat oven to 350 degrees and prepare a 9 or 10 inch cake pan (I made a mistake of using an 8 inch pan and the cookie cake ended up slightly over flowing) by placing parchment paper in the bottom of the pan and spraying the sides with a non stick spray.
In a medium bowl or an electrical mixing machine on medium setting, cream butter and sugars together until light and fluffy, about 3-4 minutes. Once mixed, add in the egg and vanilla extract. Add flour, cocoa and baking soda and mix until combined. Stir in chocolate chunks and candy corn. Dough will be thick and sticky.
Spread the dough evenly into the cake pan. Bake for 18-20 minutes. The center may still look a little undercooked but it will firm up and continue cooking as it cools. Remove from oven and let cool completely in pan, then carefully remove.
For the Chocolate Ganache
In a medium saucepan, heat water over medium-low heat until it simmers. Once simmered, place a heatproof bowl over the saucepan and add in your heavy cream and chopped chocolate. Stir the mixture until the chocolate is melted into the cream. Turn off heat and take your saucepan away from stove and onto a rack to cool for about 30 minutes (or until the ganache starts to thicken to your liking). Once the ganache has thickened, pour over your cake.
For the Chocolate Icing
Beat the shortening and butter until smooth. Add cocoa, vanilla and half of powdered sugar. Mix until combined. Add 1-2 tbsp water. Add the rest of the powdered sugar and mix until smooth. Add water to get the right consistency. Put the icing in a pastry bag with a decorating tip of your choice and start decorating your cake!

Adapted from Life, Love, & Sugar

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