Cookies and cream ganache
1.Preheat oven to 160°C. Lightly grease and line 2 x 18cm round cake pans.
2.In a medium saucepan, combine butter, chocolate, sugar and milk. Stir over a low heat, without boiling, until smooth and combined.
3.Sift flours together and stir into chocolate mixture with eggs and vanilla.
4.Pour evenly between pans. Bake for 45 -55 minutes, until cooked when tested. Cool in pans for 10 minutes before turning onto a wire rack to cool completely.
5.In a heatproof bowl over a saucepan of simmering water, melt chocolate and cream together until smooth. Chill for 30 minutes until thickened. Whisk mixture for 15 seconds until smooth. Divide mixture between 2 bowls. Crush half the cookies and fold through one bowl of ganache.
6.Level cakes. Top one cake with cookie ganache. Top with remaining cake. Pile on remaining plain ganache. Decorate with remaining cookies and top with milk and cookies chocolate, if liked.
A skewer inserted will come out clean if cake is cooked.Note