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1
For the cake:
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Preheat oven to 350u00b0F and spray two 9-inch round cake pans with baking spray. Set aside.
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In a large mixing bowl, beat cake ingredients together until fully combined. Divide batter between the two prepared baking pans. Bake in preheated oven for 25-35 minutes or until a toothpick inserted in the center comes out clean.
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4
Cool completely. Cut the domes off the top of the cakes. Use a cake slicer to slice each cake in half. You should end up with a total of 4 rounds.
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5
For the cookie dough filling:
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In a large bowl, combine brown sugar, powdered sugar, and butter. Add flour, vanilla and salt, stir until combined. Slowly add milk until desired consistency is achieved. Fold in mini chocolate chips.
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For the frosting:
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Cream butter, vanilla, and cocoa. Stir in powdered sugar. Add heavy cream as need to reach your desired consistency.
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9
For the chocolate ganache:
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In a small saucepan, heat heavy whipping cream until steaming.
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While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl. Once heavy whipping cream is heated, pour over chocolate chips. Allow to sit for 1 minute before whisking until smooth. Pour ganache into a squeeze bottle.
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To assemble, place the first cake layer onto a serving plate. Scoop about 1 cup of cookie dough filling onto the first layer and smooth out evenly. Repeat steps with remaining cake layers.
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Pour ganache onto the center of the to layer, and smooth until even. Using the squeeze bottle, create a drizzle effect around the top of the cake by squeezing some ganache over the side and allowing it to drip down. Allow to sit for 10 minutes to allow ganache to harden.
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14
Pipe dollops of frosting onto the top of the cake. Top with cookies.
