Preheat oven to 350 degrees F (180 degrees C). Line three 8-inch round pans with parchment rounds, and grease with
Non-Stick Baking Spray (as needed)
All-Purpose Flour (2 1/2 cups)
Black Cocoa Powder (3/4 cup)
Baking Powder (1 Tbsp)
Granulated Sugar (3 cups)
Salt (1 tsp)
into the bowl of the stand mixer.
Mix in chunks of
Unsalted Butter (1 cup)
into the dry mix, at a low speed using a whisk attachment. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. It should resemble moist sand.
Pour in the
, and mix on low until just incorporated. Mix in the
Buttermilk (1 1/2 cups)
in two installments, at a low speed. Scrape down the sides of the bowl with a spatula, then add in
Vanilla Extract (1/2 Tbsp)
Instant Espresso Powder (1 tsp)
Vegetable Oil (2 Tbsp)
. Mix at a low speed until fully incorporated.
Divide batter evenly between the prepared cake pans. Bake for 33-35 minutes, or until a skewer comes out with a few moist crumbs. Allow the layers to cool for 10 minutes on wire racks, then run an offset spatula around the perimeter of the pan to separate the cake from the pan. To accelerate the cooling process, place the cake layers in the freezer. You can also leave them on wire racks to finish cooling.
To make the Oreo Buttercream, beat
Unsalted Butter (3 cups)
on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the
Powdered Confectioners Sugar (12 cups)
, 1 cup at a time alternating with splashes of
Heavy Cream (1/3 cup)
Once fully mixed, add in the
Vanilla Extract (1 Tbsp)
Salt (1 tsp)
, and beat on low.
In a food processor, pulse
Oreo® Chocolate Sandwich Cookies (40)
until they form a fine crumb.
Add in 1 cup of crushed Oreos (saving the rest for the cake decoration), and mix on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
To make the Chocolate Ganache Drip, use a stovetop to heat the
Heavy Cream (1/3 cup)
over medium heat until it begins to simmer. Remove from heat.
Gently pour the heavy cream over the
Milk Chocolate Chips (1/2 cup)
, making sure they are covered with cream.
Allow mixture to sit for 1-2 minutes. Stir slowly until the cream and chocolate are fully combined, and the ganache is silky smooth. Set aside to cool for about 20 minutes. Once cooled pour the ganache into a squeeze bottle.
Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help secure the first cake layer to the board.
Spread an even layer of Oreo buttercream between each cake layer, and top with a large spoonful of crushed Oreos. Stack all the cake layers. Flip the top cake layer upside down to make it easier to frost.
Apply a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Spoon crushed Oreos around the base of the cake, then use the offset spatula to carefully press them into the frosting.
Chill the cake in the fridge (20 minutes) or freezer (5 minutes) again until the frosting is firm to the touch.
Using the squeeze bottle full of ganache make your drips around the cake. Using a loop motion place your drips about 1-inch apart all the way around the cake. Then squeeze the ganache to the top of the cake. Place the cake in the fridge or freezer to allow the drips to set- 2-5 minutes.
Place the remaining frosting into a piping bag fitted with a Wilton 1M frosting tip (open star). Top the perimeter of the cake with large (approximately 2-inch wide) buttercream swirls, adding more whole Oreos between the swirls if desired.
Sprinkle crushed Oreos around the top of the cake and serve!