Make Edible Cookie Dough: Spread flour for both the edible cookie dough and cookie dough frosting on two cookie sheets and bake at 350℉ for 10 minutes to heat-treat. This makes it safe to eat raw! (You can also do this in 30 second intervals in the microwave for 1-2 mins.) Let cool before using! Whisk together the cornstarch and water until the cornstarch is dissolved.Cream the softened butter in a large bowl, with a hand mixer on high speed. Add the sugars & mix until well creamed together with the butter, at least 1 minute. Add the vanilla and cornstarch egg substitute and mix until well combined, about 1 minute, on medium speed. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Add the chocolate chips and mix on low speed to distribute evenly.Portion 24 balls of cookie dough, about 2 tsp each in size. Portion two chunks of cookie dough, 265 grams or 1 cup each into large flat discs. Chill, covered in plastic wrap, in the fridge for later. Make cookie dough balls with the remaining dough and store in a container in the fridge - this will be for topping the cake.

Make the Chocolate Cake: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each, then grease over that. Dust the inside of each pan well with flour, knocking out any excess. Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Next, add the wet ingredients, including the room temp (not steaming hot!) cocoa and water mixture, and whisk until combined. There may be a few small lumps - that's fine.

Bake Cake Layers: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh the full amount of batter, then divide by 3 to get it perfect!). Gently press 8 cookie dough discs into each pan, so that they're suspended in the middle and covered by the batter. Bake for 23 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely. Tip: I recommend rotating cake pans halfway through since every oven will have hot spots and this ensures an even bake.

Make the Cookie Dough Frosting: Beat butter in a large mixing bowl on high speed until creamy. Add powdered sugar, 2 cups at a time, mixing between each addition until creamy. Add 1-2 tbsp of heavy cream to help things come together. Add the heat-treated flour from earlier, brown sugar, vanilla, and salt and mix until combined. Beat in the cream cheese last. Reserve the chocolate chips for later.

Assemble Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and ¼ cups of cookie dough frosting over the layer. Pipe a border of frosting around the cake layer and place one of the large, reserved cookie dough discs in the center. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, mix the mini chocolate chips into the remaining frosting, and apply using an offset spatula, and the cake scraper to smooth the top and sides of the cake. Chill the entire cake in the fridge for 30 minutes, or until set, before adding the chocolate drip. Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.

Chocolate Drip: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small pot over medium heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. Add 1-2 tsp vegetable oil to get a pourable consistency. Set cake on a turntable. Pour ganache into the center of the top of the cake, then spin the cake slowly while pushing ganache to the edges with an offset spatula to create drips. Let chill 20-30 minutes, until ganache is set.

Serve & Store: Top the chilled cake with cookie dough balls and mini chocolate chips. Slice & serve! Store leftovers in an airtight container in the fridge for 4-5 days.