{Triple Layer} Cookies and Cream Oreo Cake

Ingredients

• 1 cup cocoa powder (natural unsweetened or dark)
• 1 cup hot coffee (strong)
• 1 cup butter (softened)
• 2 Tbsp vegetable oil
• 2 cups granulated sugar
• 1/2 cup brown sugar
• 4 eggs
• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp espresso powder (optional)
• 2 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup sour cream (or Greek yogurt)
• 14 Oreos
• 1/2 cup butter
• 1 cup granulated sugar
• 2 eggs
• 1 cup + 2 Tbsp all-purpose flour
• 2 Tbsp corn starch
• 1/8 tsp salt
• 1/4 tsp baking soda
• 3/4 cup buttermilk
• 1 1/2 tsp vanilla extract
• 3 Tbsp sour cream (or Greek yogurt)
• 7 Oreos
• 1 c butter (softened to room temp)
• 3-4 c powdered sugar
• 1/4 c heavy cream (half-and-half, or whole milk)
• 2 tsp vanilla extract
• pinch of salt to offset sweetness
• 6 Oreos (crumbled)
• 10 oz chocolate (chopped (I used semi-sweet))
• 8 oz heavy cream
• 1/4 tsp espresso powder (optional)
• 1 tsp vanilla extract
• 1/2 tsp light corn syrup (optional--for shine)
• 4-6 Oreos (crumbled)
• 2 Oreos (cut into fourths)

Instructions

1. 1

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

2. 2

   --- Chocolate Cake ---

3. 3

   Combine cocoa and hot coffee together, stirring until smooth; add in oil and stir; set aside.

4. 4

   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.

5. 5

   Add in chocolate/coffee mixture, and beat until just combined.

6. 6

   In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.

7. 7

   Stir together buttermilk, vanilla extract, and sour cream (or Greek yogurt).

8. 8

   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.

9. 9

   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.

10. 10

    Bake for 25-30 minutes, or until a cake tester comes out clean.

11. 11

    --- Vanilla Cake ---

12. 12

    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.

13. 13

    Sift together flour, corn starch, salt, and baking soda.

14. 14

    In a bowl, stir together buttermilk, vanilla extract, and sour cream (or Greek yogurt).

15. 15

    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.

16. 16

    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.

17. 17

    Bake for 25-30 minutes, or until a cake tester comes out clean.

18. 18

    --- Frosting ---

19. 19

    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.

20. 20

    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.

21. 21

    Set aside 1/2 cup of frosting (this will be for the decoration on top of the cake).

22. 22

    In a separate bowl, crush the Oreos until they are in small pieces. Set aside.

23. 23

    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.

24. 24

    Place the vanilla cake on top. Spread with the remaining vanilla frosting and sprinkle with the remaining Oreos.

25. 25

    Place the chocolate cake on top.

26. 26

    --- Chocolate Ganache ---

27. 27

    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.

28. 28

    Once thick, pour over the top of the cake, allowing it to drizzle down the sides.

29. 29

    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.

30. 30

    Enjoy!