1. Prepare the Cake Layers

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

• In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

• In a separate bowl, beat oil, sugar, eggs, and vanilla until smooth. Alternate adding dry ingredients and milk, mixing until fully combined.

• Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.

2. Make the Cookie Dough

• In a mixing bowl, beat softened butter and brown sugar until light and fluffy.

• Stir in vanilla and salt.

• Add heat-treated flour and milk, then fold in mini chocolate chips. Set aside.

3. Prepare the Frosting

• Beat butter until creamy and fluffy.

• Add powdered sugar and brown sugar gradually, beating until well incorporated.

• Mix in vanilla extract. Slowly add heavy cream until the frosting reaches a spreadable consistency.

4. Assemble the Cake

• Place one cooled cake layer on a serving plate. Spread an even layer of frosting, followed by a layer of cookie dough (you can press the dough flat between parchment before adding it).

• Add the second cake layer on top. Frost the top and sides of the cake with remaining frosting.

5. Make the Ganache Topping

• In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until smooth.

• Pour over the cake, letting it drip slightly down the sides.

6. Garnish and Chill

• Sprinkle extra mini chocolate chips or cookie dough bites on top for garnish.

• Refrigerate the cake for at least 30 minutes to set before slicing and serving.