CAKE:
1. Grease 3 x small round tins and line with greaseproof paper.
2. Preheat oven to 175 C.
3. Chocolate Mixture - Mix the sugar and butter into a large bowl and beat. Add the eggs one at a time and continue to beat until a trail is lifted when the whisk is lifted. Sift the flour. Gently fold half the flour into the mixture, when it is well combined fold in the other half of the flour along with cocoa powder and baking powder. Stir in the vanilla extract. Pour the mixture evenly into your three prepared tins.
4. Vanilla Mixture –Mix the sugar and butter into a large bowl and beat. Add the eggs one at a time and continue to beat until a trail is lifted when the whisk is lifted. Sift the flour. Gently fold half the flour into the mixture, when it is well combined fold in the other half of the flour along with baking powder. Stir in the vanilla extract.
5. Pour the Vanilla mixture evenly into the prepared tins which already have the chocolate mixture in. With a skewer or knife makes swirls in both of the mixtures.
6. Put the cakes into the oven and bake for 30-35 minutes or until cake skewer inserted in the middle comes out clean.
7. Remove from the oven and leave to cool. Once cooled gently run a knife around the edge of the cake tin and turn out onto a wire rack.
ICING:
1. Beat in the icing sugar, butter and cocoa powder until the mixture comes together and is mixed well.
2. Slowly mix in the milk a couple of teaspoons at a time.
3. When all the milk has been mixed, add the melted chocolate. Beat until mixture is light and fluffy.
4. Smoother the icing onto each layer of the cooled cake then add the crushed cookies to the top layer of the cake and voila.
