• Preheat the oven to 180 (350f) and prep two 8-inch baking pans with cooking spray and parchment paper.
• Into a large mixing bowl, add the eggs, buttermilk, oil, vanilla extract, kosher salt, and granulated sugar, and mix with a whisk until well combined.
• Sift the cocoa powder and mix until well combined.
• Sift the flour, add the baking powder, and baking soda, and mix until almost combined.
• Add the hot coffee and mix until the batter is smooth and there are no large lumps of flour visible.
• Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a 180c (350f) preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
• Allow the cake to cool completely before frosting so the frosting won't melt off the cake.

Make the Oreo buttercream frosting

• Into a large bowl add room temperature butter, vanilla extract, and kosher salt, and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
• In a food processor or blender add the Oreos and blend until fine crumbs form. Add the Oreo crumbs, sifted powdered sugar, and heavy cream to the whipped butter mixture.
• Whip with an electric hand mixer or in a stand mixer with a guitar attachment until creamy and smooth.

Assembly

• Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
• Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
• Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula.
• Make an Oreo whipped cream. Whip the heavy cream, crushed Oreos, powdered sugar, and vanilla extract, until stiff peaks form.
• Pipe dollops of the whipped cream around the edges of the cake with a star tip, and add Oreos between every dollop of whipped cream. Serve and enjoy!