Decadent Cookie Dough Delight Cake

1. Bake the Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until combined.

Slowly stir in the hot coffee until the batter is smooth (it will be thin).

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Edible Cookie Dough Filling:

Heat-treat the flour: Spread the flour on a baking sheet and bake at 350°F for 5 minutes to kill any bacteria. Let cool.

In a medium bowl, cream the butter, brown sugar, and granulated sugar until fluffy. Mix in the vanilla and milk. Gradually add the flour and mix until smooth. Stir in the mini chocolate chips. Set aside.

3. Prepare the Buttercream Frosting:

In a large bowl, beat the butter until creamy. Add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt. Beat on high speed until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.

4. Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of buttercream, then dollop and spread some cookie dough filling on top.

Repeat with the second layer. For the top layer, spread buttercream frosting evenly over the cake and along the sides.

Smooth the frosting or leave swirls for texture.

5. Decorate:

Garnish the cake with crumbled chocolate chip cookies, mini chocolate chips, and a drizzle of chocolate ganache, if desired. Add whole cookies for an extra dramatic touch.

6. Chill and Serve:

Refrigerate the cake for at least 1 hour to set before slicing. Serve at room temperature for the best texture and flavor.