Mini Chocolate & Cookie Dough Naked Layer Cakes

For Chocolate Cake:

1. Preheat oven to 350 degrees F. Line the bottom of a (9-by-13-inch) quarter sheet pan with parchment; lightly butter bottom and sides.
2. In a mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt until evenly incorporated.
3. In a small bowl or 2-cup glass measuring cup, whisk together egg, buttermilk, oil and vanilla. Pour into bowl with dry ingredients and mix until just combined and no streaks of flour remain.
4. Scoop into prepared baking sheet and spread into an even layer (it will be quite thin, just try to get it as even as you can. I find an offset spatula to be the best tool for this).
5. Bake for 9 to 10 minutes or until top is springy.
6. Place pan on a cooling rack and let cool completely. Once cooled, the cake can be tightly wrapped with plastic wrap and refrigerated overnight or frozen for up to 1 week.

For Cookie Dough:

1. Cream butter and sugars with an electric mixer on medium-high speed. Add vanilla and salt. Mix in flour until incorporated. (At this point, if you want to make the cookie tuiles for decor, pull out a spoonful of dough for that before adding the cream).
2. Add heavy cream and beat until light and fluffy, scraping down the sides of the bowl as needed. Mix in mini chocolate chips.

For Chocolate Ganache:

1. Place chopped chocolate in a heat-proof bowl.
2. Heat cream in a small saucepan over medium-low heat until it just starts to steam and barely bubble around the edges (do not let it boil).
3. Pour hot cream over chocolate and let sit for 30 seconds, then start gently whisking, working in concentric circles starting in the center until smooth and glossy. Whisk in corn syrup. Let cool for 15 minutes or so, whisking occasionally (it should still be loose and pourable at this point, but no longer warm to the touch).

To Assemble:

1. Invert the cake onto a fresh piece of parchment paper; peel off the parchment from the bottom of the cake. Use a 4-inch cutter to cut out 6 circles.
2. Place your ring molds on squares of parchment or small cake boards a sheet pan. Line the inside of the each ring with 1 strip of acetate.
3. Gently lower the first cake layer down into the bottom of each ring.
4. Use the back of a spoon to spread one quarter of the cookie dough as evenly as possible over the cake. Spread completely to the edges.
5. Pour a generous 2 tablespoons worth of ganache on top of cookie dough, spreading it to the edges.
6. Set a second cake round on top of the ganache, and repeat with additional layers of cookie dough and ganache.
7. Nestle the remaining cake round on top. Cover the top of the cake with a final layer of ganache. The remaining ganache can be used for decoration; let it cool completely until it's thick enough to pipe. Transfer to a piping bag and pipe a decorative border around the edge of the cake. Add sprinkles as desired.
8. Place the cakes in the refrigerator and chill for a minimum of 12 hours to set the cake and filling. You can also cover and freeze the assembled cake for up to 2 weeks (if frozen, put it in the refrigerator to thaw the night before you want to serve it).
9. At least 1 hour before you want to serve the cake, place the cake on a platter or cake stand. Gently remove the cake from the cake ring and carefully peel off the acetate. Let sit at cool room temperature for 30 minutes or so before slicing and serving. The finished cakes can be refrigerated, wrapped in plastic wrap, for up to 3 days.