There are times when everyone deserves to treat themselves. What that means, should be determined by the individual. This cake is for the moment you decide you deserve a treat beyond the local bakery.
Cake batter, lovely color 
Prepare the frosting 
Knolling, what have we forgotten?
My husband and I concluded that cookies and cream is a match made in Heaven. It is hard to resist. Like grandma’s brownies and ice cream, the chocolate cookie with the sweet soft cream makes the perfect combination.
This cake is not for a weeknight, it isn’t appropriate for just any old holiday, it is too sweet and indulgent for a trifle event. This is a serious cake. The perfectly moist sponge is not what makes this cake outrageous, however. The layers and smothering of frosting pushes decadence over the edge. As a warning, you take your own life into your hands with this one. If Bruce from Matilda had eaten this cake, that story might have had a different ending.
I had to have help with this one. My baking buddy came over to keep me energized, help stir the frosting when my KitchenAid mixer could not handle it anymore, and to give advice and assistance. What are we without our friends?
Not striving for perfectly even layers. 
Where did the chocolate cake go? 
YOU don’t want it to be this runny – let it sit and cool down.
The Cookies in Cream cake is mostly a cream cake with a bucket of cookies crumbled into the frosting and sponge. No one can deny it is packed full of SWEET and is a bit overwhelming. Considering all this though, it is still very tempting, very yummy and visually appealing.
See for yourself. Treat yourself (or some friends).
Take-Home Tips: The frosting will take the longest to prepare, but if you want thinner layers, you don’t need to make such a quantity. For thicker layers, add up to 9 cups of powdered sugar. It is ideal to have more in the layers between than on the outside to give it height, pretty layers and structure. In this version I tried more along the outside and can attest. I might even recommend making ~50-60% of this recipe for the frosting then only stacking it in between the layers and on top, leaving the outside (mostly) naked. I did intentionally overheat the ganache, in the hopes of giving the cake a more brownie-like consistency. I wouldn’t say it worked out well, but tasted great all the same. Make sure you cool your ganache to a proper ~92F before pouring it quickly on the cake.
Scoring: 7 of 10? It is a really impressive cake. If you like chocolate it is a banger, and if you do not like chocolate it is very potent. The cement (frosting) that holds it all together was exhausting to make, and we did not end up using all the frosting because the sugar would have been too overwhelming. I have adjusted the recipe below to reflect a more reasonable amount of frosting, please increase for more distinguished layers, but only add more between the layers. Nothing wrong with the cake, it is very yummy, but I think most people will find it too sweet.
Food of the Month 