Preheat oven to 350 degrees and grease 3 round 9" cake pans well.

Mix cocoa with hot coffee, stirring until cocoa is dissolved (the mix will be thick). Set aside to cool.

With a mixer, beat butter and oil together until well combined, about 1-2 minutes. Add in both brown and white sugar 1/2 cup at a time, mixing after each addition.

Once combined, add eggs one at a time, beating after each addition.

Add in coffee/cocoa mixture and mix well.

In a separate bowl, sift together flour, corn starch, baking soda, baking powder, salt, and espresso powder. Set aside.

Stir milk, sour cream, and vanilla extract together.

With the mixer on low, alternately add flour mixture and milk mixture to the chocolate batter, beginning and ending with flour mixture.

Mix the batter until just combined, then disperse batter evenly between 3 cake pans.

Bake for 25-30 minutes, or until a cake tester comes out clean. Allow cakes to cool completely before removing from pans.

Combine butter and peanut butter and beat until light and fluffy. Slowly add in powdered sugar, beginning with 4 cups. Add 2 Tbsp heavy cream, vanilla, and a pinch of salt (to cut through the sweetness). If the frosting seems too thick, add in the last Tbsp of heavy cream. If the batter seems too thin, add in the last cup of powdered sugar, 1/4 cup at a time.

Once the cakes have cooled, remove them from their pans. If needed, trim the cakes until they all are relatively flat and even in size.

Place the bottom layer onto your cake plate and top with 1/2 cup of frosting. Sprinkle on 1/4 cup of crushed Oreos. Top with middle layer of cake, and repeat. Place on the top layer of cake, and frost the cake with remaining frosting*.

Press remaining Oreo crumbs onto the outside of the cake (this will get messy). Place each quarter of Oreo around the outside of the cake evenly and place the final Oreo in the center of the cake.

Refrigerate until ready to eat.

Enjoy!