Heat treat your All-Purpose Flour (2 cup) by heating it in the oven on a baking sheet for 5 minutes at 350 degrees F (180 degrees C).
Beat your Salt (1 teaspoon) with Granulated Sugar (1 cup) and Brown Sugar (1 cup). Add Vanilla Extract (2 teaspoon), Butter (1 cup), and treated flour.
Divide your cookie dough roughly in half and place in two separate bowls.
Add Milk (1 tablespoon) and check the consistency. It should be easy to roll. Add more milk if needed. Now add Semi-Sweet Mini Chocolate Chips (1/2 cup) to one bowl and mix. This will be the raw cookie dough you use to decorate the top and in between the two cake layers.
Use your hands to shape the dough into balls, roughly 1-inch in diameter. Store in the refrigerator until you are ready to assemble your cake.
The other half of your cookie dough will be used inside the cake. Add an Egg (1) and the remaining Semi-Sweet Mini Chocolate Chips (1/2 cup) to this batter. Mix well. Set aside until you are ready to add it to your cake batter.
Next, whisk together All-Purpose Flour (2 cup), Unsweetened Cocoa Powder (1/2 cup), Espresso Powder (1 tablespoon), Baking Powder (2 1/2 tablespoon), Baking Soda (1/2 teaspoon), and Salt (1 teaspoon) and set aside.
In a separate bowl, beat together Granulated Sugar (1 1/2 cup), Egg (3), and Vanilla Extract (2 tablespoon) until combined. Add Mayonnaise (1/2 cup) and Coconut Oil (1/2 cup) and mix until integrated.
Alternate between adding the dry mixture and the Coffee (1 cup) to the wet mixture, a little bit at a time, stirring in between. I usually add it in three separate pours.
Grease 2 11-inch cake pans. Pour half of your batter in one and the rest in the other.
1 heaping tablespoon at a time, add globs of the in-cake cookie dough to the cake batter. Try to spread them out as evenly as possible.
Bake at 350 degrees F (180 degrees C) until a toothpick comes out clean.
To make the sour cream frosting, in a hand or stand mixer whip the Sour Cream (1 cup) and Butter (1/2 cup) together.
Add the Vanilla Extract (1/2 teaspoon), Salt (1/2 teaspoon), and Powdered Confectioners Sugar (2 cup) to the mixer on high until fully integrated.
Once the cake is completely cooled, spread an even layer of frosting on the bottom layer of the cake. Add balls of cookie dough on top, then fill the space in between with more frosting.
Lay the second layer of cake on top and use the remaining frosting to coat the cake in a smooth, even layer. Place in the refrigerator to set.
Make the chocolate ganache by beating Heavy Cream (1 cup) over a double boiler until it just begins to simmer. Remove from heat and add Dark Chocolate Chips (1 cup). Stir until chocolate chips have melted and you have a smooth texture.
Cool completely in the refrigerator for at least 45 minutes. Once your mixture is cold, use a hand or stand mixer to whip into a mousse-y texture. Your ganache should be light and airy.
Spread an even layer of ganache over your tangy buttercream until the whole cake is covered.
Transfer the remaining ganache into a piping bag.
Top the cake with your edible cookie dough balls and pipe more ganache on top and around the edges to decorate. Serve immediately or store in the refrigerator for up to 4 days.