Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour
• 3/4 cup Unsweetened Cocoa Powder
• 2 cups Granulated Sugar
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Kosher Salt
• 3 Eggs large
• 1 Egg Yolk large
• 1 cup Unsalted Butter melted
• 1 cup Buttermilk
• 2 Tbsp Coffee strong brewed
• 1 1/2 cups Gluten Free Chocolate Sandwich Cookies finely crumbled

• 1 stick Butter softened
• 1 pound Cream Cheese softened, or 2- 8 ounce pacakges
• Salt
• 1 tsp Vanilla Extract
• 3 3/4 cups Powdered Sugar
• 1 1/2 cups Gluten Free Chocolate Sandwich Cookies finely crumbled

Instructions

1. Preheat the oven to 350°F. Spray two (9-inch) cake pans with cooking spray and dust with gluten free flour.
2. In a large bowl, using a handheld mixer combine the flour, cocoa, sugar, baking powder, baking soda and salt.
3. Add the eggs and egg yolk, one at a time, and beat until well mixed, then add in the melted butter. Mix well to combine.
4. Next, add the buttermilk and coffee and beat until smooth. Fold in the crumbled cookies with a wooden spoon.
5. Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, approximately 30-33 minutes.
6. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely.

1. In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes.
2. Add the salt and vanilla. Add in the powdered sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies.

1. Once the cake has fully cooled, add a layer of frosting on the top of one cake layer and then stack the second one on top. Finish with more frosting on top. This recipe yields enough to also frost the sides of the cake, if you desire. Finish with more cookies (whole or crushed) to add decoration to the top of your cake.