1. First make the chocolate cake.
2. Place all chocolate cake ingredients into a food processor.
3. Pulse until combined.
4. Take cake batter and divide into 3 mini cakes. You can weigh out cakes to be more exact if desired.
5. Place one serving of the cake and mold into a 6 inch cake pan. Set in freezer for a 1-2 hours. Remove from cake pan. Set aside.
6. Repeat this until all 3 cake layers are molded into a 6 inch circle.
7. Once all done set aside and begin to make cookie dough dip. You will be doubling the original recipe.
8. When chocolate cakes are firm to the touch remove from fridge and carefully pop out.
9. Place one of the chocolate cake layers down on a plate.
10. Next top with about half of the cookie dough dip. Spread on top of chocolate cake layer.
11. Next top that layer with another chocolate layer.
12. Next top that cake layer with the other half of the cookie dough dip.
13. Next top the cake with the last chocolate cake layer.
14. Then make your chocolate fudge recipe. You will need to double the original recipe.
15. Once fudge is made spread onto the chocolate cake layer.
16. End with topping the whole cake with coconut whipped cream.

To make coconut whipped cream.

1. Set a full fat coconut milk can in the refrigerator overnight.
2. Next day flip can upside down and open can.
3. Pour out the liquid in a cup.
4. Spoon out chilled coconut cream into a large bowl.
5. Beat coconut cream for a few minutes.
6. Spread whipped cream on top of the whole cake.
7. Set chocolate layer cake in refrigerator and let set for about 3-4 hours.
8. Remove from fridge. Let sit out for about 5 minutes before slicing.
9. Slice into 8 large slices.