Chocolate Cookie Butter Cake
Servings: 12 people
Preheat oven to 350 degrees F and line and grease two 9 or 8-inch round cake pans with parchment paper and cooking spray and set aside. Click for the photo instructions for lining round pans with parchment paper.
Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment and mix together.
Beat in the eggs, buttermilk, coffee, oil, and vanilla and beat on medium speed for 2 minutes, the batter is going to be very thin.
Evenly divide the batter between the two pans and bake the cakes for 40 to 45 minutes until a toothpick comes clean from the center.
Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely. I like to use Bake Even Strips (affiliate link) for a nice and evenly baked cake. But if your cakes dome, you'll need to gently slice the tops of the cake off so they are level before assembling.
Prepare the Cookie Butter Frosting according to the recipe instructions.
Add frosting to the top of one layer of cake and then top with the second layer. Then apply a thin crumb coat of the frosting to the entire cake and place in the fridge for 20 minutes or the freezer for 5 minutes.
Frost the recipe of the cake, reserving about 1 cup of frosting for the topping.
Prepare the ganache according to the recipe instruction. Allow the ganache to cool and thicken a bit before spreading over the top of the cake and gently working it over the edge of the cake.
Once the ganache is on, pipe the remaining frosting onto the top of the cake and top with chocolate sprinkles or other toppings, if desired.
Calories: 316kcal | Carbohydrates: 52g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 393mg | Potassium: 187mg | Fiber: 2g | Sugar: 34g | Vitamin A: 99IU | Calcium: 53mg | Iron: 2mg