Make the Oreo Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.

2. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, whisk sugar and oil until combined. Add eggs one at a time, then vanilla.

4. Alternate mixing in dry ingredients and buttermilk, beginning and ending with dry.

5. Stir in hot coffee until batter is smooth and thin.

6. Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out with moist crumbs.

7. Cool 10 minutes in pans, then transfer to a wire rack to cool completely.

2. Make the Coffee Syrup

1. Heat coffee and sugar in a small saucepan over low heat until sugar dissolves.

2. Remove from heat and stir in coffee liqueur if using. Cool to room temperature.

3. Make the Mascarpone Oreo Cream

1. Beat mascarpone, powdered sugar, and vanilla until smooth.

2. In a separate bowl, whip heavy cream to soft peaks.

3. Gently fold whipped cream into mascarpone mixture.

4. Fold in crushed Oreo cookies.

4. Assemble the Cake

1. Slice each cake layer in half horizontally for 4 layers (optional but recommended).

2. Place first layer on serving plate. Brush generously with coffee syrup.

3. Spread mascarpone Oreo cream evenly over cake.

4. Repeat with remaining layers.

5. Frost top and sides lightly for a semi-naked look.

6. Chill at least 2 hours or overnight for best texture.

5. Garnish & Serve

• Dust with cocoa powder just before serving.

• Decorate with Oreos.

• Slice using a hot, clean knife for neat layers.