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This black cocoa chocolate bundt has a chocolate chip cookie dough surprise inside. | livforcake.com
5 from 1 vote

Cookie Dough Bundt Cake

This Cookie Dough Bundt Cake is a black cocoa chocolate cake and has a chocolate chip cookie dough surprise inside. 
Course Dessert
Cuisine Bundt, Cake
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 671kcal
Author Olivia


Cookie Dough

Black Cocoa Bundt Cake


  • 3 oz bittersweet chocolate chopped
  • 1/2 cup heavy whipping cream
  • 2 tbsp unsalted butter 28g


Cookie Dough

  • Prepare as per recipe here.
  • Using a small ice cream scoop, scoop 7 balls of cookie dough. Split each in half and roll into a ball shape.
  • Place on a cookie sheet, cover with plastic wrap and place in freezer for 30mins.

Black Cocoa Bundt Cake

  • Preheat oven to 325F and grease a 6-cup bundt pan.
  • In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt.
  • In a small measuring cup, mix milk and sour cream until combined.
  • Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy.
  • Add eggs one at a time, fully incorporating after each addition. Add vanilla.
  • Reduce speed to low. Add flour mixture in 2 batches, alternating with milk mixture. Beat until just combined.
  • Spread 1/3 of the batter evenly in the bundt pan. Place 7 frozen cookie balls at even intervals.**
  • Add 1/3 batter to cover cookie balls and add the remaining 7 cookie balls, offset with the ones underneath.
  • Top with remaining 1/3 batter and smooth with a spatula.
  • Bake for approx. 45mins or until a cake tester comes out clean.
  • Cool in bundt pan for 10mins. Rap bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely.


  • Place chopped chocolate into a bowl.
  • Bring cream to simmer in a small saucepan. Pour over chocolate and cover bowl immediately with plastic wrap. Let stand 2 minutes.
  • Add butter and mix until smooth.
  • Let stand, stirring occasionally until thickened. You can place it in the fridge to speed up the process.
  • Pour glaze over cooled cake.


*I made half a recipe and had enough for 14 cookie dough balls and 10 cookies which I baked separately.
**In hindsight, I should have maybe just done one row of cookie dough. There wasn't as much batter as I thought there would be so I had to push the cookie balls down to make sure they were covered. The batter rose a LOT though, so the cookie dough was all stuck at the bottom of the pan. Alternatively, I should have placed the second row of cookie balls on top of the remaining batter and let it bake up that way. That's what I would do next time!
Adapted from Martha Stewart.
This recipe makes enough for a 6 cup bundt pan but can easily be double for a standard 12 cup bundt pan.


Calories: 671kcal | Carbohydrates: 53g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 261mg | Potassium: 206mg | Fiber: 3g | Sugar: 23g | Vitamin A: 785IU | Calcium: 53mg | Iron: 3mg