For the sponge

Combine the wet ingredients in a bowl and whisk together (buttermilk, oil, melted butter, coffee & eggs).

 Sift in your dry ingredients (Flour, Cocoa Powder, bicarb, salt & Caster Sugar) and stir until combined. This batter will be quite liquid.

Pour batter into 4 greased 7” baking tins and place in a preheated 170c oven for 25mins until cake skewer comes out clean.

For the buttercream

To make the buttercream, place softened butter in bowl and beat until pale and fluffy then add icing sugar and beat for further 3-4mins. Add milk 1tbsp as a time until buttercream reaches spreadable consistency and add 1 tsp vanilla. Separate a third to fill your cake then add ½ pack crushed oreos to the remaining 2/3s and mix till combined and set aside.

Once your sponges are cool level then and place first layer on cake board. Place vanilla buttercream on top and crumble 1-2 Oreos and repeat with remaining layers.

 Crumb coat your cake to seal in crumbs using the Oreo buttercream and chill in fridge for 30 mins minimum. Then apply top coat using remaining buttercream and smooth sides using a cake scraper and chill for further 30 mins.

For the ganache

To make your ganache weigh 50g cream and 50g chocolate and heat in microwave at 30 sec intervals until melted and place in piping bag.

Drip your ganache at spaced intervals around edge of the cake and then cover the top completely with remaining ganache. Add any remaining Oreo crumbs to your base and press.

Chill cake again for 10mins to set the ganache then place remaining buttercream in piping bag and swirl rosettes and top with Oreos.