• Preheat oven to 375*F. Line a cupcake tin with liners OR grease 3 6 inch cake pans OR 2 8 inch cake pans and line the bottoms of the pans with parchment to prevent sticking.
• In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk well.
  1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
• In a large bowl, combine sugar, molasses, plant milk, lemon juice and vanilla. Whisk to combine.
  1 Cup Sugar, ¾ Cup Plant Milk, 1 ½ tablespoon Fancy Molasses, 11/2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
• Slowly pour melted plant based butter into the liquid ingredients and whisk well.
  8 tablespoon Non-Dairy Butter, melted and cooled
• Add the dry ingredients into the wet ingredients and whisk to form a batter.
• Divide the batter equally between pans. See note for weights.
• Sprinkle the tops of the batter with the chopped chocolate and using a knife, swirl the chocolate into the batter while also spreading the batter out evenly across the pan.
  2 oz semi-sweet chocolate, finely chopped
• Bake the cakes in a 375* oven for 17-20 minutes or until a toothpick inserted into the center of each cake comes out clean.
• Allow to cool completely before decorating.

To build the cake:

• Start with one layer of cake and spread vanilla buttercream across the top.
  1 Recipe Perfect Vegan Vanilla Buttercream
• Then a crumble a scant ½ cup of cookie dough across the buttercream and top with another cake layer.
  ½ Recipe Levain Bakery Chocolate Chip Cookie Dough
• Repeat.
• Frost the outside of the cake with vanilla buttercream and decorate with more cookie dough pieces and sprinkle with finely chopped chocolate.
  ¼ Cup Finely Chopped Semi-Sweet Chocolate
• Serve.