• Preheat oven to 350 degrees. Line three 9-inch cake pans with parchment paper, then spray each pan with cooking spray.

Chocolate Cake

• Combine cocoa and hot coffee together, stirring until smooth; add in oil and stir; set aside.
• Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes. Gradually add in white and brown sugar, beating about 3 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
• Add in chocolate/coffee mixture, and beat until just combined.
• In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
• Stir together buttermilk, vanilla extract, and sour cream (or Greek yogurt).
• Alternately mix the buttermilk mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix--stir until everything is just combined.
• Fill two cake pans about 1/4 of the way full with the chocolate batter. Place 7 Oreos (14 all together) in each of the two cake pans, evenly spread apart (I did 6 in a circle, and 1 in the middle). Divide the remaining batter between the two cake pans. Tap the cake pans to remove any air bubbles.
• Bake for 25-30 minutes, or until a cake tester comes out clean.

Vanilla Cake

• Beat butter until light and fluffy, about 2-3 minutes. Gradually add in white sugar, beating about 3 minutes until it is light and fluffy. Add in the eggs, one at a time, beating until just combined.
• Sift together flour, corn starch, salt, and baking soda.
• In a bowl, stir together buttermilk, vanilla extract, and sour cream (or Greek yogurt).
• Alternately mix the buttermilk mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix--stir until everything is just combined.
• Pour batter about 1/4 of the way full in the remaining cake pan. Add in the 7 Oreos, and top with remaining batter. Tap the pan lightly to remove any air bubbles.
• Bake for 25-30 minutes, or until a cake tester comes out clean.

Frosting

• Once the cakes have cooled, beat butter until light and fluffy. Add in powdered sugar, 1 cup at a time, starting with only 3 cups. Add in 2 Tbsp heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy, about 1 minute.
• If the frosting is too thin, add in the other cup of powdered sugar, 1/2 a cup at a time. If it's too thick, add in more heavy cream, 1 Tbsp at a time.
• Set aside 1/2 cup of frosting (this will be for the decoration on top of the cake).
• In a separate bowl, crush the Oreos until they are in small pieces. Set aside.
• Place one of the chocolate cakes on a cake stand. Spread half of the frosting over the top of the chocolate cake. Sprinkle with half of the crushed Oreos.
• Place the vanilla cake on top. Spread with the remaining vanilla frosting and sprinkle with the remaining Oreos.
• Place the chocolate cake on top.

Chocolate Ganache

• Heat the heavy cream in the microwave, in 30-second increments, just until it starts to boil. Pour over chocolate and stir until melted. Add in vanilla extract, corn syrup, and espresso powder. Stir, and allow to sit for 4-5 minutes, until it begins to thicken.
• Once thick, pour over the top of the cake, allowing it to drizzle down the sides.
• Allow the ganache to set, about 10-15 minutes, then pipe on remaining vanilla frosting evenly around the cake. In the center, spread crushed Oreos, and place one Oreo quarter on each frosting dollop.
• Enjoy!