Ingredients:
*Chocolate Cake*
– 2 cups (260g) all-purpose flour (properly measured)
– 2 cups (414g) granulated sugar
– 3/4 cup (85g) natural unsweetened cocoa powder
– 2 tsp baking soda
– 1 tsp salt
– 2 large eggs
– 1 cup (240ml) milk
– 1 cup (240ml) vegetable oil
– 1/2 tsp vanilla extract
– 1 cup (240ml) boiling water
*Oreo Buttercream*
– 3 cups (672g) unsalted butter, room temperature
– 8–9 cups (920g-1035g) powdered sugar
– 3 cups (414g) Oreo crumbs (about 33 Oreos)
– 1 tsp vanilla extract
– 6–7 tbsp (90ml-105ml) heavy cream
– Pinch of salt
– 12 Oreos, chopped
– Oreos (optional) for decorating
*Chocolate Ganache*
– 6 oz (1 cup | 169g) semi-sweet chocolate chips
– 1/2 cup (120ml) heavy whipping cream
*Note*: You’ll need at least one package of Oreos. Consider having a second package if planning extensive decoration.
Instructions:
1. Preheat the oven to 300°F. Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides.
2. In a large bowl, whisk together all the dry ingredients. Add eggs, milk, and vegetable oil, then mix well. Blend in the vanilla extract added to boiling water.
3. Divide the batter between the prepared cake pans and bake for 30-33 minutes or until a toothpick comes out with a few crumbs.
4. Once baked, allow the cakes to cool for 10 minutes in the pans before transferring to cooling racks. Cool completely.
5. For the Oreo buttercream, beat butter until smooth. Gradually add 4 cups of powdered sugar and mix until smooth. Incorporate vanilla, Oreo crumbs, salt, and an additional 4-5 cups of powdered sugar until smooth. Adjust consistency with heavy cream.
6. Reserve about 3 1/2 cups of icing for the cake filling and add chopped Oreos if desired.
7. Assemble the cake layers, spreading Oreo icing between each layer.
8. Frost the outside of the cake with the remaining frosting using a tutorial for a smooth finish.
9. For the chocolate ganache, place chocolate chips in a bowl. Heat whipping cream until almost boiling and pour over chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
10. Drizzle ganache around the cake’s edges and spread the remainder on top. Optionally, pipe frosting around the cake’s top edge and add Oreos.
11. Sprinkle Oreo crumbs on the cake if desired and serve. Store the cake well-covered for optimal freshness for 3-4 days.