Step 1

Set a rack in the center of the oven and preheat to 350 degrees F. and prepare two 9-inch round cake pans by spraying them with a floured baking spray.

Step 2

Place 15 - 19 Oreos into the bottom of each cake plan so that they are laying flat. I say 15 - 19 because I could only fit 15, but Amanda fit 19 in her cookbook photo. I used two 9-inch pans, too.

Step 3

In a mixer, combine the cocoa, sugar, cake flour, baking soda and salt. Mix on low speed for about 30 seconds.

Step 4

Add the eggs, Greek yogurt, and vanilla. Mix for 1 minute on medium speed.

Step 5

Add the coffee and the chopped chocolate to the bowl and blend together with a rubber spatula, scraping the sides of the bowl until fully blended.

Step 6

Evenly divide the batter into both pans and bake for 28 - 32 minutes or until a toothpick inserted into each center comes out clean.

Step 7

Place pans on a wire rack and allow to cool for 5 - 10 minutes.

Step 8

Carefully remove each cake from the pan and cool on the wire racks until they are room temperature.

Step 9

Cream the butter and shortening until well blended.

Step 10

Add the sugar one cup at a time, alternating with the milk and vanilla. The filling will be very thick, but you can add more milk if you need to.

Step 11

Cream the butter, cocoa and vanilla at medium speed for about 2 minutes.

Step 12

Add the confectioners' sugar, one cup at a time, alternating with some milk when frosting becomes too dry.

Step 13

After 4 cups of the confectioners' sugar has been added, pour in remaining milk and beat until frosting is smooth, about 2 minutes.

Step 14

For a stiffer frosting, add more confectioners' sugar, 1/4 cup at a time and if frosting should become too stiff, add more milk, just one tablespoon at a time.

Step 15

Place one cooled cake layer onto a cake stand or serving platter with the Oreo cookie side down.

Step 16

With an offset spatula, spread the Oreo Filling so that it is about an inch thick.

Step 17

Place second cooled cake layer on top of the Oreo filling with the Oreo cookie side up.

Step 18

Cover the cake in Chocolate Buttercream

Step 19

To quickly spread the crushed Oreo crumbs, place some Oreo crumbs on top of the cake near the edge. With one hand, move the crumbs over the edge and use the other to catch the crumbs on the side and push them into the side of cake.

Step 20

Repeat around the entire cake. When finished with the sides, pour the remaining crumbs onto the top of the cake. Smooth the top and the sides by gently pressing with your hands or by using a fondant smoother.