2 cups (240 g) all-purpose flour1 3/4 cups (350 g) granulated sugar3/4 cup (88.5 g) good quality dark cocoa powder2 teaspoons (8g) baking soda3/4 teaspoon (3 g) baking powder1 teaspoon (5.6 g) kosher salt1 cup (240 g) buttermilk, room temperature1/2 cup (109 g) vegetable oil3 large eggs, room temperature1 cup (236.6 g) hot water1 teaspoon (4.2 g) vanilla extract
3/4 cup (173.25 g) heavy whipping cream6 ounces cream cheese, softened2 cups (250 g) powdered sugar, measured and then sifted8 Oreo cookies, broken into chunks
6 Oreo cookies, pulverized into fine crumbs2 cups (452 g) unsalted butter, slightly cold6 cups (750 g) powdered sugar, measured and then sifted3 tablespoons (43.3 g) heavy whipping cream*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
1 cup (150 g) semi sweet or dark chocolate chips3/4 cup to 1 cup (173-231 g) heavy whipping creamblack food gel (optional)


Preheat oven to 350 degrees. Spray rock bottom of the three 8-inch or four 6-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
In a large bowl combine the flour, sugar, chocolate , bicarbonate of soda , leaven , and salt.
In a medium bowl or cup , combine the eggs, buttermilk, water, oil and vanilla.
With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and blend until smooth, about 30 seconds. Scrape down the edges of the bowl and blend again for an additional 10 to twenty seconds. Divide batter equally among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan).
Bake the layers for about 18 to twenty minutes (time may vary counting on your oven) or until a wooden pick inserted into the middle of the cake comes out with only a couple of moist crumbs thereon . Let the cakes cool in pans on a wire rack for 10 minutes, then turn onto a rack to chill completely. When completely cooled, wrap the layers in wrapping and chill for a minimum of an hour within the freezer. Cakes are often make every week before time and wrapped in wrapping . If you want to store the cake layers longer than every week , wrap in tin foil, as well, then place during a zip lock bag.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy light whipping cream on high for about 3 to five minutes, until the cream forms stiff peaks. Transfer the cream to a different bowl and put aside .
In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cheese for a few minutes until smooth. Gradually add the granulated sugar . Beat for a few minutes until smooth.
Fold within the topping until no streaks of light whipping cream remain. Fold within the crushed Oreos.
Best to form right before you assemble the cake therefore the cookies aren’t getting soggy. If you would like to form this before time, just skip the Oreos until you’re able to assemble.
In a stand mixer fitted with a paddle attachment and cream the butter on medium-high speed for about two minutes.
With the mixer on low speed, slowly add the sifted granulated sugar until incorporated. Scrape down the edges of the bowl and still mix for an additional minute.
Add the cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
Stir within the cookie crumbs.
Remove the bowl from the mixer and use a wooden spoon and blend by hand to stir out the air bubbles.
In a microwave safe bowl, heat the cream for about one minute. Pour the cream over the chocolate and let sit for about five minutes. Mix the chocolate and cream until smooth and glossy . If needed, microwave the mixture for a further 30 seconds.
Add one drop black food gel (optional). this may make the drip as dark because the cookies.
Let cool slightly before adding to the cake.
Best to feature the drip when the cake has been chilled.
Place the primary cake layer top side up, within the center of the cake board. Pipe a rim of Oreo buttercream round the fringe of the cake then fill the middle with about 1 cup of the cookies and cream filling.
Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
Place final cake layer, top side down.
Crumb coat the whole cake with a skinny layer of the Oreo buttercream and freeze for about 10 to fifteen minutes to line this layer of frosting.
Once the crumb coat is about , still frost the cake with the remaining frosting. Chill the cake again for an additional 10 minutes before adding the drip.