Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Do not overmix.
- Carefully pour the hot coffee into the batter and mix on low speed until smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Fold the 1/2 cup of Oreo cookie crumbs into the frosting.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer.
- Frost the top and sides of the cake with the remaining frosting. Sprinkle the top with additional crushed Oreos before serving.
Nutrition
Notes
For a deeper black color, use black cocoa powder instead of standard unsweetened cocoa powder. You can substitute hot water for the hot coffee if you prefer not to use caffeine.