Step 1

Preheat oven to 350ºF. Grease and flour 2 round 9-inch cake pans.

Step 2

Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Mix well.

Step 3

In a stand mixer (or using an electric mixer), mix the buttermilk, oil, eggs, vanilla together until combined.

Step 4

Slowly add in the flour mixture while the mixer is on low and mix until combined.

Step 5

Add the coffee and mix until everything is well mixed, scraping the sides of the bowl as needed. The cake batter will be very thin.

Step 6

Divide batter between the prepared pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.

Step 7

Allow the cakes to cool for 10 minutes in the pan, then turn the cakes out onto a wire rack. While the cakes are cooling, make the frostings.

Step 8

In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.

Step 9

Add in the salt and vanilla. Mix until incorporated. With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.

Step 10

Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like. Beat for 1 minute on medium speed until smooth and creamy.

Step 11

Cream together the butter and sugars in a stand mixer until smooth and creamy.

Step 12

Add the flour* (see note!), milk and vanilla and beat on high until well combined, about 2-3 minutes.

Step 13

Place one cake layer on a cake plate. Frost the top of the first cake with the cookie dough frosting.

Step 14

Then layer the other half of the cake on top. Frost the outside of the entire cake using an offset spatula with the chocolate buttercream frosting.

Step 15

Place remaining cookie dough frosting in a piping bag or Ziploc bag (with on tip cut off). Pipe dollops of frosting the bottom edge and top edge, or as desired. Top with chocolate chip cookie crumbles.