Ingredients

Use two 7 inch (18 cm) or 8 inch (20 cm) cake pans

For the cake

200 g (1¾ cups) All purpose flour, sifted

60 g (½ cup) Unsweetened cocoa powder, sifted

60 g  (6 Oreo cookies without the filling) Oreo flour

½ tsp Salt

270 g (1⅓ cups) Sugar

3 tsp Baking powder

165 g (1½ sticks) Softened butter

3 Eggs

200 g (1 + 1 tbsp) Whole milk

50 g (5 tbsp) Espresso coffee

For the butter cream

500 g (4½ sticks) Softened butter

500 g (4 cups) Vanilla powdered sugar

3 tsp Vanilla extract

½ tsp Salt

Method

For the cake

In a large bowl cream butter and sugar.

Add the eggs one at the time.

Add half of the sifted dry ingredients, “oreo flour”, whole milk and coffee.

Pour the cake batter in two cake pans, greased and lined with parchment paper.

Bake the cakes in a preheated oven at 180 °C (360 °F) for around 25 minutes or until a toothpick comes out clean.

Cool completely.

For the butter cream

Cream together softened butter, powdered sugar, vanilla and salt.

Add crushed Oreos (optional)