Instructions

For the cake:

1. Preset the oven to 350°F. Butter, line with parchment, and flour two 6 inch cake pans.
2. Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large bowl and set aside.
3. In an electric mixer, paddle the butter and sugar until light and fluffy. Add the egg and vanilla and mix until incorporated.
4. On low speed, alternately add the dry mixture and the sour cream in five total additions starting and ending with the dry mixture.
5. Slowly add the coffee and mix just until the batter becomes smooth.
6. Divide the batter evenly between the two cake pans. Bake for 15-20 minutes or until a toothpick placed in the center comes out clean. Unmold and cool on racks.

For the frosting:

1. Crush the chocolate cookies in a food processor until it is a medium to fine crumb. Set aside.
2. In the mixer, paddle the butter and cream cheese together until smooth. Add the salt and vanilla.
3. Beat in the sugar starting with 1 cup first and adding more if needed.
4. Add a teaspoon of milk if you need looser frosting or add sugar if you need it stiff.
5. Stir in about half of the cookie crumbs. There's no exact amount of cookie to add. Add what you like and reserve the rest for decorating.

Assembly and decorating:

1. Cover one cake layer with about ½ inch thickness of frosting. Place the second layer on top and cover the cake with remaining frosting.
2. Cut the mini cookies in half carefully with a knife and arrange the halves around the cake. Garnish the bottom sides of the cake with any remaining cookie crumbs.