Preparation Steps

• Preheat oven to 350°F. Grease two 8-inch round cake pans, line bottoms with parchment, and dust sides with cocoa powder.
• In a large bowl whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
• In a separate bowl whisk eggs, milk, oil, sour cream, and vanilla (for batter) until smooth.
• Pour wet ingredients into dry and whisk to combine. Slowly stream in the hot coffee and mix until a smooth, thin batter forms.
• Fold in the finely chopped cookies for the batter. Divide batter evenly between pans.
• Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out to a rack to cool completely.
• Make the frosting: Beat softened butter on medium-high until pale and fluffy, about 3 minutes. Gradually add powdered sugar, then beat in vanilla (for frosting) and salt.
• Add heavy cream and whip until light and spreadable. Mix in the finely ground cookie crumbs until evenly speckled.
• Level cooled cake layers if needed. Place one layer on a board, spread a generous layer of frosting, and sprinkle with the coarsely chopped cookies. Top with the second layer.
• Apply a thin crumb coat of frosting and chill for 20 minutes. Finish with a smooth final coat and pipe swirls if desired.
• Garnish the top with whole cookies. Slice and serve.
• Storage: Keep covered at room temperature up to 1 day or refrigerate up to 5 days. Bring chilled slices to room temperature before serving.