Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and set them aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and granulated sugar.
In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined.
Gradually add the hot water to the batter, mixing until smooth (the batter will be thin).
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Make the Edible Cookie Dough Filling:
In a medium bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and smooth.
Add the vanilla extract and mix until incorporated.
Gradually add the heat-treated flour and salt, and mix until well combined. Add the milk and stir until smooth.
Gently fold in the mini chocolate chips. Set the filling aside.
Make the Cookie Dough Frosting:
In a medium bowl, beat the softened butter until smooth. Add the powdered sugar and flour, mixing until well combined.
Add the vanilla extract, milk, and a pinch of salt. Beat until the frosting reaches a fluffy consistency.
Stir in the mini chocolate chips and set aside.
Assemble the Cake:
Once the chocolate cakes have cooled, place one cake layer on a serving platter. Spread the edible cookie dough filling evenly over the top.
Place the second cake layer on top and gently press down.
Frost the top and sides of the cake with the cookie dough frosting.
If desired, decorate with extra mini chocolate chips or cookie crumbs for added texture and visual appeal.
Serve and Enjoy:
Slice and serve this indulgent dessert to your friends and family. Each bite will be a perfect balance of rich chocolate cake, creamy edible cookie dough, and sweet cookie dough frosting.
Serving and Storage Tips:
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