Cake

1. Preheat oven to 350F/180C and grease two 8-inch round pans. Set aside.
2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
3. In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined. Slowly add in the dry ingredients, mix until fully incorporated. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into prepared pans.
4. Bake for 25-30 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
5. While cakes are cooling prepare chocolate frosting. When cakes are fully cooled begin frosting.

Frosting

1. In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a hand-held mixer beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed.  The mixture should be light and fluffy.
2. While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.
3. Add half of the powdered sugar and mix on low until incorporated then increase the speed to medium-high and mix for two minutes. Repeat with the remaining sugar.  Make sure to scrape the bottom of the bowl to ensure everything is evenly combined.
4. Add the vanilla extract, salt, and heavy whipping cream mix on low until incorporated then increase the speed and beat for 2-3 more minutes.
5. Gently fold in the Oreo crumbs. Use the frosting immediately or store it in an airtight container in the refrigerator for up to 3 days.

Assembly

1. Slice each cake layer in half. Place 1 layer on the serving plate and add about 1/2 cup or so of frosting to the center and use an angled spatula to spread it into an even layer, bend down to eye level with the cake to make sure the frosting is in an even layer.
2. Repeat two more times until you end with the fourth cake layer bottom side up, the bottom side of the cake is generally straighter than the top so this helps create an even top of the cake.
3. Using a straight icing spatula press and gently spread chunks of frosting on the side, about 8 times, then you can evenly spread the frosting together creating a crumb-free coat of frosting. For the top layer use the angled spatula to spread the frosting into an even layer then use the angled spatula to create swirls. Add crushed Oreo crumbs around the outside of the cake then add half Oreos on top to decorate. Enjoy, store leftover Oreo cake in an airtight container in the refrigerator for 3 days.