• Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
• Add all dry ingredients to a large bowl and whisk together.
• Add eggs, milk and vegetable oil to the dry ingredients and mix well.
• Add vanilla to boiling water and add to mixture. Mix well.
• Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
• Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
• Make icing while cakes cool. Beat together butter until smooth.
• Slowly add 4 cups of powdered sugar and mix until smooth.
• Add vanilla, Oreo crumbs and salt and mix until smooth.
• Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
• Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
• Once cakes are cool, remove cake domes from top with a large serrated knife.
• Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
• Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
• Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
• To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
• Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
• Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
• Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 844.
• Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
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