Oreo Cake

Oreo cookies are some of my favorite, and I thought I should make an Oreo cake. The cake is light, moist and has a somewhat velvet texture.  The cake's flavor tastes like an Oreo, but with a mild coffee flavor. The frosting tastes very similar to the Oreo creme, except it is fluffy. I highly recommended using black cocoa, for the cake will taste similar to an Oreo cookie. Serves about 12-14.
Ingredients:
1/2 Cup unsweetened cocoa powder. For a more Oreo like flavor, remove 2 Tablespoons of the unsweetened cocoa and replace it with 2 Tablespoons of black cocoa*.
1 Cup strong coffee, cooled
10 Tablespoons unsalted butter
1 1/2 cups granulated sugar
2 Large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 Cups cake flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon baking powder
For frosting:
24 Oreo cookies, scrape the filling out and set aside; reserve the cookies for decoration.
1/2 Cup of Confectioner's sugar
3/4 teaspoon pure vanilla extract
1 Cup heavy cream, chilled in the freezer for 5 minutes before using.

1. Position a rack in the lower third of the oven and preheat to 350 degrees F. Grease two 9-inch cake pans and line the bottoms of the pans with nonstick parchment paper.
2. In a small bowl, whisk the cocoa(s) and coffee until smooth; set aside. In a large bowl, mix on medium speed the butter, and gradually add in the sugar. Beat 3-6 minutes until light and fluffy. Add in the eggs one at a time, beating well after each addition. Add in the vanilla extract and mix for 15 seconds.
3. In medium bowl, dry whisk the flour, baking soda, salt, and baking powder together. Add in half of the flour mixture to the butter mixture, beat, then add the coffee mixture and beat again, about 1 minute total. Scrape down as needed. Beat the remaining flour on low until smooth 30 seconds. Pour the cake batter into the prepared cake pans and bake 22-30 minutes until a toothpick inserted comes out clean.
4. Cool the cakes in their pans for 10 minutes, then unmold onto wire baking racks. Let the cakes cool for 2 hours.
5. For the frosting: Beat the chilled heavy cream on medium-high until soft peaks form. Gradually add in 1/2 Cup of the Confectioner's sugar until stiff peaks form. Beat in the Oreo filling and vanilla extract to the heavy cream mixture until smooth. Frost your cake and store it in the fridge until ready to serve. Keep leftovers in the fridge.

The cake recipe was based on a recipe from: All Cakes Considered by Melissa Gray

*Black cocoa is usually found online.