Preheat oven to 180°C/350°F/Gas 4. Spray 3 9in round cake pans with nonstick baking spray and set them aside.

To make the cake, use an electric stand or handheld mixer, and beat the oil, vanilla, sugar, and eggs together until combined.

Using another large bowl, sift or whisk the flour, cocoa, baking powder, and salt.

Gradually beat the dry ingredients into the wet ingredients until combined.

Fold in the chocolate chips.

Divide the batter between the three prepared cake pans.

Bake in the oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Leave to cool completely in the pans before transferring to a wire rack.

To make the cookie dough frosting, use an electric stand or handheld mixer, and beat the butter and sugar until creamy and fluffy.

Beat in the vanilla, salt, milk, and flour.

Fold in the sprinkles and the chocolate chips until combined. Set aside.

To make the chocolate frosting, use an electric stand or handheld mixer, and beat all of the listed ingredients until combined, smooth, and holds a peak.

Scoop the frosting into a piping bag fitted with a star tip and set it aside.

To make the chocolate ganache, place the cream into a small pan over medium heat and bring to a simmer.

Pour the hot cream over the chocolate chips in a medium bowl. Leave for one minute then whisk until smooth.

To assemble to cake, add a blob of chocolate frosting to the center of a 10-inch cake board and place one layer of cake in place.

Spread a thin layer of the ganache on this first layer to act as the "glue" for the cookie dough frosting.

Scoop 1 cup of the cookie dough frosting onto the top and spread evenly using a spatula.

Place the second cake layer on top of the frosting. Add another layer of ganache and scoop another 1 cup of cookie dough frosting on top and spread evenly using a spatula.

Place the third cake layer on top and set the cake aside.

Using a small ice cream scoop, scoop balls of cookie dough frosting onto a cookie sheet lined with parchment paper and set them aside.

Place the remaining ganache into a squeeze bottle. Squeeze chocolate around the edge of the cake to create a drip effect and use any remaining ganache to fill in the circle.

Add some sprinkles to the top layer of the cake.

Alternate between piping a chocolate frosting swirl and a scoop of cookie dough frosting around the top of the cake.

Place the cake into the fridge to harden before cutting. Enjoy!