Ingredients:

  • 2 cups (250g) All-purpose flour
  • ¾ cup (75g) Dutch-processed cocoa powder
  • 2 cups (400g) Granulated sugar
  • 1 ½ tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Fine sea salt
  • 1 cup (240ml) Whole milk
  • ½ cup (120ml) Vegetable oil
  • 2 Large eggs
  • 1 cup (240ml) Boiling water
  • 1 cup (113g) Coarsely crushed Oreo cookies
  • 1 cup (225g) Unsalted butter, softened
  • 3 cups (375g) Powdered sugar, sifted
  • 1.25 cups (300ml) Heavy whipping cream, divided
  • 1 tsp Vanilla bean paste
  • 1 cup (113g) Finely pulsed Oreo crumbs
  • 10 oz (280g) Semi-sweet chocolate (60% cacao), finely chopped
  • 2 tbsp Light corn syrup

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Sift the flour, dark cocoa, sugar, baking soda, baking powder, and salt into a large mixing bowl.
  3. In a separate vessel, whisk together the milk, oil, and eggs. Slowly incorporate the wet ingredients into the dry mixture until a thick batter forms.
  4. Gently stream the boiling water into the batter to bloom the cocoa. Fold in the coarsely crushed Oreo cookies.
  5. Divide the batter evenly between the prepared pans and bake for 35 minutes, or until a cake tester comes out clean. Cool completely on a wire rack.
  6. Prepare the filling by beating softened butter with powdered sugar, 1/4 cup heavy cream, vanilla, and finely pulsed Oreo crumbs until velvety.
  7. Stack the cooled cake layers with the filling and crumb coat the exterior. Chill for 30 minutes.
  8. Prepare the enrobement by heating the remaining 1 cup heavy cream and corn syrup until simmering; pour over chopped chocolate. Let sit for 5 minutes, stir until smooth, and pour over the chilled cake.