Someone Help Me Name This Cake?

I am terrible at coming up with names for cakes/cookies/meals of any kind. Chocolate cake with so many alterations it barely resembles a typical chocolate cake is still just "chocolate cake." Either that or I have to explain every time whatever is in what I made, instead of just having a clever name that sums it all up. So if anyone has any suggestions for this, let me know? I may not have a name for it, but I can assure you it's delicious.

Sometimes when I'm bored and in a cooking mood, I look up recipes for a specific thing to make (like cake for example), decide on a base recipe (chocolate cake with chocolate frosting, something with fruit), open up a new tab a million tabs from other sites and start assembling bits and pieces of the final recipe in Gmail. Today was one of those days. Obviously, this process gets complicated if certain things I want to make, I don't have the ingredients for, but most of the time I just make substitutions or alterations.
I originally hadn't intended to, since I make things with Oreos so often, but I added Oreos at the last minute because I knew I wanted a filling of some sort / two different frostings so it wasn't overwhelmingly chocolate. I love cakes dripping with ganache on top, but have never made one, and I also think cakes decorated in a creative way (not the frosting this time, since I lost my piping bag and tips) are always awesome.

So I decided on chocolate cake with chocolate frosting, cookies & cream frosting in between the layers, covered in dripping ganache and decorated with Halloween nonpareils and Whoppers because it's October and I need to use my Halloween sprinkles, don't judge me.
Another thing: I AM ABSOLUTELY AWFUL AT WAITING FOR CAKES TO COOL. I'm so excited and eager to frost the cake that most of the time, I put the frosting in between the layers and it melts right away. I have tried to hurry the cake up by putting it in the freezer / fridge but of course, the middle is always still warm and causes everything to melt and be lopsided, etc. Do not be like me. If you are like me, and end up with a tilty cake, put it in the fridge for a bit until the cake is cool and frosting has hardened up a bit, then fill in any gaps and try to make everything as even as possible. Other blogs have tutorials and things of that nature for how to properly frost the perfect cake, and I would advise looking at them at least once (unless you're one of those people who isn't a perfectionist and doesn't care what the cake looks like as long as it tastes good; then just keep being you because you are awesome and I admire you).

for the cake:

• ¾ cup butter room temperature
• ¾ cup sugar
• 4 eggs
• 1 ¾ cup all purpose flour
• 2 tsp baking powder
• 1 tbsp cocoa powder
• 2 oz semi-sweet chocolate melted

chocolate buttercream: 

• 1 cup butter
• 1 tsp vanilla
• A pinch of salt
• 1 ½ cups powdered sugar (or to taste)
• ½ cup + 1 tbsp cocoa powder

oreo filling:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
•  about 1 row of Oreo cookies, finely crushed
• 2 tbsp heavy cream or milk
• ½ tsp vanilla extract

dark chocolate glaze:

• ¾ a cup of dark chocolate chips
• 3 tbsp of heavy cream
• 1 tbsp of powdered sugar 
• (a couple of tsp of water if needed)

the cake:
Preheat the oven to 350°F. Line an 8 inch pan with parchment paper or lightly grease with baking spray. Set aside.
Beat the butter and sugar until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the flour, baking powder and cocoa powder.
Add the melted chocolate to the cake batter and pour it into the prepared baking pan.
Bake for 35 minutes or until a toothpick comes out clean.

the glaze:

Bring a pot of water to a boil. Place a heat proof bowl over the top of the simmering water.
Add in chocolate and heavy cream, stir continuously until melted.Stir in sugar.
If it does not look pourable, add some water 1 tsp at a time until it is.
Remove from heat and allow to cool for about 15 minutes.
You can work the chocolate down the sides with a rubber spatula to create drips

the chocolate buttercream:
Whip in a stand mixer using a paddle attachment butter, and flavoring till creamy then whip in powdered sugar and cocoa. Set aside until ready to use.

oreo filling:
Grind/crush Oreo cookies until fine.
Cube butter and place in stand alone mixer bowl.
Using the whisk attachment, whisk butter, vanilla, 1 cup of sugar, and Oreo cookies together on medium speed until smooth.
Add remaining sugar and 2 tbsp cream.
Whisk on medium to high for a few minutes until frosting is smooth.

(recipe sources / recipes altered:  cake | oreo frosting | glaze | buttercream)

Peanut Butter Chocolate Chip Cookies with Reese's Pieces

This weekend is being spent up in Portsmouth / Maine to celebrate my dad's 50th birthday. His birthday is actually September 2nd, but my aunt and uncle are going to be in the area, so we're celebrating early. I haven't seen my dad, aunt, uncle, or cousins in a while (especially the latter, I think it's been years) so I'm really excited. My dad adores peanut butter cookies and last year I made him peanut butter bacon cookies, so I made more this year since he loved them so much. I wanted to make something for the less adventurous in my family (mainly my cousins), so I made these cookies as well. Chocolate and peanut butter is always a good combination.

Peanut Butter Chocolate Chip Cookies with Reese's Pieces (adapted from The Curvy Carrot)

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/4 cup plus 2 tablespoon light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup Reese's Pieces candies
• 1/2 cup chocolate chips (I used Nestle chocolate chunks)

Preheat the oven to 350°F.
In the bowl of your standing mixer fitted with the paddle attachment, cream the butter, peanut butter, granulated sugar, brown sugar, egg, and vanilla extract until light and fluffy, about 2 minutes. In a separate large bowl, whisk together the flour, baking soda, and baking powder. With the mixer running, slowly add the flour mixture to the peanut butter mixture, mixing until combined.

Add the Reese's Pieces and chocolate chips. Mix to combine.
In rounded tablespoons, place the cookies about 2 inches apart on an ungreased baking sheet, pressing each one down slightly to flatten.
Bake the cookies until the bottoms are lightly browned, about 10 minutes total. Transfer the cookies to a wire rack and let cool completely.

Pretzel M&M Cookies

I made these for the first time last summer and now I make them constantly. They’re definitely in my top 5 favorite cookies. I used to think crispy M&Ms were the best kind of M&Ms, but I believe they stopped making them (or they’re just really difficult to find for whatever reason). Now pretzel ones are definitely my favorite. They also make the best cookies. Salty, sweet and crunchy.

Pretzel M&M Cookies

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 sticks unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup semi sweet chocolate chips
• 1 1/2 cups pretzel M&M’s
• Sea salt, for sprinkling on cookies

Preheat oven to 375°F.
Whisk flour, salt, baking soda, and baking powder in a bowl, set aside.
Cream butter and sugars together until smooth. Add egg and vanilla and beat until smooth.
On low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M’s.
Drop heaping tablespoonfuls of dough on greased prepared baking sheets about 2 inches apart. Sprinkle with sea salt. Bake 10-12 minutes (I use REALLY big spoonfuls so mine usually take about 14 minutes) until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely, etc.
Makes about 2 1/2 dozen cookies.

(recipe courtesy of Two Peas & Their Pod)

Candy Corn Cupcakes

Halloween being my favorite holiday, I make a lot of themed desserts during the month of October. I love the idea of rainbow cake, so I thought, why not make a cake the colors of candy corn? I actually don’t really like candy corn (which is why I spent days looking for candy corn Hershey’s kisses), but it’s one of the most traditional Halloween candies.

To make these, I just used a plain white cake recipe (here's one) and divided the batter in half, coloring one half with red and yellow food coloring to make orange, and yellow food coloring for the other half. Before cooking, I placed the yellow batter on the bottom, and the orange on top, making sure they didn't mix.

The frosting is just vanilla buttercream, but you can use whatever frosting you like, especially since white cake doesn't taste like much to begin with.

Easy Vanilla Buttercream Frostingyields enough to frost a dozen cupcakes

• 1 cup (8 ounces) unsalted butter, at room temperature
• 2½ cups sifted powdered sugar
• 1 tablespoon vanilla extract

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.