Preheat oven to 350 degrees

In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.

Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.

In a separate bowl whisk the eggs, milk , oil and vanilla until blended.

Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately ½ of the egg mixture to the dry ingredients.

Increase the speed to medium and mix for 1 ½ minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl.

Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.

Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!

Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.

Cool the cakes 10 minutes on a rack and then turn out of the pans.

*Yields approx 9 cups of batter.

Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to fondant

Place your chocolate into a microwave safe bowl.

Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).

Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.

*Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 ½ minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.

Cream the (slightly softened) butter until smooth. Blend in the vanilla.

Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.

Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.

Crush the Oreos. We used a food processor for a finer crumb so that the frosting would spread more easily. You can also place them in a Ziplock bag and crush with a rolling pin.

Fold Oreos into your buttercream.

This recipe can be doubled or halved.

Yields approximately 4 ½ cups of frosting. Enough to frost a two layer 8 or 9 inch cake.

Can be frozen in air tight container for at least three months . Thaw on countertop.

If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

**For a Softer Buttercream with a much lighter crust, I cut the amount of sugar from 6 cups to 4 cups, and cut the milk from ¼ cup to 3 tablespoons, and cut the salt to ¼ teaspoon. This lighter consistency of buttercream works great with cupcakes or cakes that don't require the Viva method of smoothing.

As you assemble the cake, pipe a dam of buttercream around each layer and fill in with a thin layer of ganache.

Then, spread Oreo Buttercream over the thin layer of ganache for your filling.

Frost the cake with Oreo Buttercream, and garnish with a ganache drizzle using a disposable piping bag with the tip snipped away.

I drizzled a crisscross design over the top and piped a ring of Oreo Buttercream stars around the top using an Ateco 863.