Fran's Oatmeal Chocolate Cookie Cake

Indulge in the decadence of **Fran's Oatmeal Chocolate Cookie Cake**, a delightful fusion of chewy oatmeal cookies and rich chocolate ganache. This unique dessert layers two hearty oatmeal cookie cakes, infused with warm cinnamon and studded with melty semi-sweet chocolate chips, creating the perfect balance of comforting sweetness. Topped and filled with a silky, homemade dark chocolate ganache, this cake is as visually stunning as it is delicious. Perfect for celebrations or an anytime treat, this recipe is easy to follow and comes together in just under an hour. Serve it chilled for a firm slice or at room temperature for a gooey, chocolatey finish that will have everyone reaching for more.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 0.5 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 2 cups rolled oats
• 1.5 cups semi-sweet chocolate chips
• 0.5 cup heavy cream
• 8 ounces dark chocolate, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease the sides.

Step 2

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.

Step 3

Beat in the eggs, one at a time, ensuring each is well incorporated. Stir in the vanilla extract.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6

Fold in the rolled oats and semi-sweet chocolate chips, ensuring an even distribution throughout the dough.

Step 7

Divide the cookie dough evenly between the two prepared cake pans. Press it down gently to create an even layer in each pan.

Step 8

Bake the cookie layers for 20-25 minutes, or until the edges are golden brown, and a toothpick inserted into the center comes out with only a few moist crumbs. Remove from the oven and let them cool completely.

Step 9

While the cookie layers cool, prepare the chocolate ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl.

Step 10

Let the mixture sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until it thickens to a spreadable consistency.

Step 11

Once the cookie layers are completely cool, place one layer on a serving plate. Spread a generous amount of the chocolate ganache over the top.

Step 12

Place the second cookie layer on top and spread the remaining ganache over the top layer, allowing it to drip slightly down the sides for a rustic look.

Step 13

Refrigerate the cookie cake for 20-30 minutes to set the ganache before slicing and serving.

Nutrition Facts

Serving size	(1599.1g)

Amount per serving	% Daily Value*
Calories	7126.0

Total Fat 393.3g	0%
Saturated Fat 236.3g	0%
Polyunsaturated Fat g
Cholesterol 1008.7mg	0%
Sodium 2741.5mg	0%
Total Carbohydrate 856.5g	0%
Dietary Fiber 56.3g	0%
Total Sugars 489.1g
Protein 88.3g	0%

Vitamin D 80IU	0%
Calcium 455.2mg	0%
Iron 52.2mg	0%
Potassium 2505.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 4.8%

Carbs: 46.8%