This Chocolate Cookies and Cream Cake is one of my favorite cakes ever. Two layers of gluten free chocolate cake frosted with cookies and cream buttercream and topped with crushed gluten free chocolate sandwich cookies – it’s the ultimate cookies and cream dessert (and easily adapted for those who aren’t gluten free).
This cake…omg. So good. It’s my standard chocolate cake that I always make but it’s transformed by the cookies and cream buttercream. I used this same chocolate cake in my Chocolate Peanut Butter Cup Ice Cream Cake recipe but the recipe was halved to make two 6-inch layers.
Preheat oven to 350 degrees and spray 2 9-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.