Oreo Cake

For the cake:
Preheat oven to 350ºF and spray three 9-inch round cake pans with nonstick baking spray. Set aside.

In a large bowl, combine cake mix, eggs, butter, and milk until smooth. Divide between cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the Oreo frosting:
In a large bowl, beat butter and vanilla until light and fluffy. Add powdered sugar a little at at time. Add heavy cream as needed to reach desired consistency. Fold in crushed Oreos.

Scoop 1 cup of frosting into a piping bag and set aside.

For the chocolate ganache:
Pour heavy whipping cream into a small saucepan. Heat over medium heat. Pour chocolate chips into a medium heat-safe bowl.

Once heavy whipping cream starts to simmer, remove from heat and pour onto chocolate chips. Allow to sit for 1 minute before whisking until smooth. Pour into a squeeze bottle.

Once the cakes are cooled, remove from pans. Using the cake leveler, cut domes off the tops of the cakes to even them out.

Place one cake round onto the cake board. Scoop 1 cup of frosting onto the top of the cake round and spread evenly with an offset spatula. Repeat with remaining layers.

Spread top and sides of cake with remaining frosting. Refrigerate for at least 1 hour.

To decorate, remove cake from fridge and drip ganache all around the edge of the cake. Pipe dollops of frosting onto the top of the cake using a star tip. Place whole Oreos onto the sides of the dollops.