Ingredients
¾cupunsweetened cocoa powder,not dutch process
1½cupsgranulated sugar
1½cupscake flour,spoon & leveled
1tspbaking soda
¼tspsalt
2large eggs,at room temperature
¼cupvegetable,or canola oil
1cupfull fat sour cream,or full fat Greek yogurt, at room temperature
2tsppure vanilla extract
½cuphot coffee,or hot water
1cupmilk chocolate,chopped
15¼ozOreos,1 package
¼cupunsalted butter,softened to room temperature
¼cupshortening
2½cupsconfectioners’ sugar
2tbspmilk,or cream
2tsppure vanilla extract
¾cupunsalted butter,softened to room temperature
½cupunsweetened cocoa powder
1tsppure vanilla extract
4cupsconfectioners’ sugar
¼cupmilk,or cream
16Oreos,pulsed into a fine crumb, additional
Preparation
Position oven rack in the center of the oven. Preheat to 350 degrees F. Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer.
In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds.
Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.
Pour the batter into the prepared cake pans over the Oreos.
Bake for 28 to 32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.
While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy.
Add the confectioner’s sugar, 1 cup at a time, alternating with the milk/cream and vanilla. Set aside in the refrigerator.
While the cake cools, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy for about 1 minute.
Beat in the cocoa powder and vanilla on low speed then add the confectioner’s sugar 1 cup at a time, alternating with the milk/cream. Set aside in the refrigerator.
Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down.
Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up.
Cover the tall layer cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs.
Slice and serve the cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.
