what you need to do

for the cake

1. Follow the instructions for the cake batter here from Two Red Bowls.
2. I poured the batter in 2 6” round baking pans, and baked at 350 deg F for 30-35 minutes.

for the chocolate simple syrup

1. Follow the instructions for this chocolate simple syrup from I Am Baker.

for the cookie butter filling

1. Whip heavy cream into stiff peaks.
2. Mix cream cheese, powdered sugar, and cookie butter together. Make sure your cream cheese is room temperature, and microwave the cookie butter for 20-30 seconds, until just melted.
   cream cheese + powdered sugar + cookie butter
3. Fold whipped cream into the cream cheese mixture.
   step 2 mixture + whipped cream from step 1
4. Refrigerate until ready to use.

for the buttercream

1. Whip the butter until it becomes lighter in color and fluffier in texture.
2. Add the powdered sugar and continue to mix until the sugar is fully incorporated.
   whipped butter from step 1 + powdered sugar
3. Adjust the texture with milk. If the frosting feels too thick after step 2, add in the milk 1 tsp at a time. Feel free to use as much or as little milk as you need.
   step 2 mixture + milk
4. Mix in desired colors.

to assemble

1. Divide each cake into even layers. I split each cake into 3 and ended up using 5 out of the 6 total layers (mainly because my cake was becoming slightly uneven and unstable).
2. Brush the chocolate simple syrup on each COOLED cake layer.
3. Layer in this order: cake, jam, cookie butter, and repeat.
4. Crumb coat with the cookie butter filling.
5. Refrigerate until firm.
6. Decorate with the buttercream!