Chocolate Cake 

1. Preheat oven to 325ºF. Grease and line a two 9-inch round cake pan with parchment paper.
2. In a medium bowl. Whisk together flour, baking powder, salt, and cocoa powder. Set aside.
3. In an electric stand mixer with paddle attachment, cream butter on medium-high speed until light and fluffy. Add in sugar and mix until combined.
4. Next, add in eggs one at a time, blending on medium-low until just blended in. Add vanilla and mix to incorporate.
5. Slowly add in half the flour mixture. Mix on medium-low speed until combined. Add in half of the buttermilk and mix. Add in the last half of the flour mixture, then the remaining buttermilk. Mix until just combined. Scrape any excess flour on the edges and blend in. Be careful not to over mix the batter.
6. Split the batter in half into both cake pans, making sure it is evenly spread across the cake pan. Bake for 18-22 minutes or until the cake is cooked through completely and a toothpick comes out clean. Let cake cool completely.

Whipped Chocolate Frosting

1. Melt chocolate chips in the microwave in 30 second increments until melted, stirring between.
2. Add melted chocolate, room temperature butter, vanilla to the bowl of a stand mixer. Add the whisk attachment and whisk until smooth.
3. Add in powdered sugar and start mixing on low so the sugar doesn’t spray everywhere. Once it’s more blended together, increase the speed and whisk on high for 2-3 minutes until fluffy.

Assemble Cake

1. Place one cake round on your cake pan. Add a layer of frosting and crushed Oreo cookies to the top of the cake and place the other cake round directly on top. Frost the top and sides with the rest of the cake. It’s okay if it doesn’t look perfect (it’s dirt anyways!)
2. Add more Cookie crumbles to the top and sides.
3. Place gummy worms and edible flowers around the cake. Scoop and enjoy!