Cookie Dough Cake

Instructions

1. Start by making the cookie dough. Using a hand or stand mixer, cream together the butter and sugars. Add in the milk and vanilla and mix until combined. Mix in the flour and salt and then fold in the chocolate chips. Using about half the dough, scoop 2 tablespoon sized balls and flatten slightly. You should make 15. Set the cookie dough “patties” back inside the bowl with the other half of the dough and place it in the fridge for at least 2 hours.
2. For the cake, preheat oven to 350F and prepare three 8 inch round cake pans. I like to spray them with non-stick spray, cover the bottom with parchment paper, then dust the entire inside with flour. Start by combining the flour, baking powder, and salt in a small bowl and set aside. In a measuring cup, pour 1 cup of milk and mix in the vanilla. Set aside. In a large bowl using a hand or stand mixer, cream together the butter and sugar. Add in one egg at a time, making sure each egg is fully incorporated before adding the next. Mix in the Greek yogurt. Using the flour and milk mixtures, alternate between the two by starting and ending with the flour mix. This would be three additions of the flour mix and two of the milk. Lastly, fold in the chocolate chips.
3. Divide the batter between the cake pans and spread an even layer in each. Push down 5 cookie dough “patties” in each cake pan until they are almost covered in cake batter. Use a spatula to spread the batter over top the cookie dough so that you can no longer see any dough. Bake for 25-30 minutes or until a tooth pick in the middle comes out clean. Let the cakes cool in their pans for about 30 minutes then remove the cakes for them to cool completely. To ensure there is no breakage while frosting the cake, I recommend wrapping them in plastic wrap and refrigerating the layers for at least 2 hours. The great thing about this cake is that it doesn’t puff up in the middle so there’s no need to cut the tops off the cakes before assembling.
4. Now for the buttercream. Cream together the butter and brown sugar. Then slowly mix in the powdered sugar and flour. I recommend starting on a low speed for each addition then bumping the speed up so that you don’t get powdered sugar all over your kitchen. Mix in the milk and vanilla in between each addition of powdered sugar and flour to help thin out the buttercream during the mixing process. DON’T mix in the chocolate chips yet.
5. To assemble, spread an even layer of buttercream between each cake. Each layer takes about a heaping scoop using a rubber spatula. Once all the cake layers are stacked, apply a crumb coat of buttercream to the entire outside of the cake. Pop the cake in the fridge for about 30 minutes for that layer to set. Now mix in the 1/2 cup of mini chocolate chips to what’s left of the buttercream. After the 30 minutes, apply a smooth layer of the cookie dough buttercream to the outside of the cake.
6. In a microwave safe bowl, combine the chocolate and heavy cream. Microwave for 30 seconds, stir, another 30 seconds, then stir until it’s smooth and glossy. Let it cool for a couple of minutes.
7. Pour the ganache in the center of the cake and using a small spatula, push the ganache to the sides of the cake for it to drip down. Using the remaining cookie dough, crumble pieces all over the top of the cake. Now it’s ready to serve!