Milk + Cookies Cake

Directions

1. Preheat oven to 350.
2. Spray cake pans with oil.
3. In a medium bowl, combine flour, baking powder, and baking soda.
4. In stand mixer with paddle attachment combine sugar, eggs, and vanilla paste. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add milk.
5. Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.
6. Slowly fold in chocolate chips. Be careful not to overmix.
7. Divide batter into cake pans. Bake for 30 minutes, rotating pans halfway through.
8. Let cakes cool on cooling rack for at least 45 minutes before decorating.
9. Make Frosting: First you'll make whipped cream. Add heavy cream, vanilla, and 3/4 cup powdered sugar to stand mixer with whisk attachment. Start on low speed, and increase speed as consistency thickens. When whipped cream reaches soft peak stage (holds shape, starts sticking to sides of mixing bowl), it's done. Remove from mixing bowl and set aside. Using stand mixer and paddle attachment on medium-high speed, mix cream cheese and remainder of powdered sugar until consistency is smooth. Continuing to mix cream cheese icing, add in whipped cream and mix until fully incorporated.
10. Put cookies in food processor for a few seconds until you have very small crumbs.
11. Assemble cake: between each layer, spread icing, drizzle chocolate sauce, and sprinkle crumbs. Once you have all 3 layers, ice the outside and top of the cake, but it doesn’t have to be pretty- you’re going to cover it in crumbs. Drizzle chocolate sauce on top of cake (optional). Lightly cover sides and top of cake with cookie crumbs.