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Cookies and cream cake

A show-stopping cake recipe courtesy of Adriana Horton. Thanks to Trade Coffee for sponsoring this video! Trade is giving the first 100 people who click this link and use code “ADAM” 30% OFF their first coffee: http://bit.ly/tradeadam2 Adriana's Oh Honey Baking Co: https://www.instagram.com/ohhoneybaki... Adriana's YouTube channel:    / @ohhoneybakingco   **RECIPE** For the two chocolate cake layers 183g all-purpose flour 300g brown sugar 60g dutch cocoa 3g baking soda 125g (1 stick) softened salted butter 2g instant coffee 185g warm water 2 eggs 60g veg oil 1 tsp vanilla 130g buttermilk For the white cake layer 185g all-purpose flour 1 1/2 eggs 83g milk 56g milk 40g veg oil 1/8 tsp baking soda 1 1/2 tsp baking powder 115g softened salted butter 1 1/2 tsp vanilla 185g sugar 1/4 tsp salt For the frosting 227g (two sticks) softened salted butter 125g shortening 1 lb (454g) powdered sugar 1 tsp vanilla 3 Oreo cookies 9 additional Oreos for garnish For the ganache 1/2 cup (120 ml) cream 8 oz (227g) semi-sweet chocolate chips For the chocolate layers, combine the flour, brown sugar, cocoa powder and baking soda. Dissolve the instant coffee in the warm water. Beat the eggs and oil into the coffee, then mix that into the dry ingredients, followed by the butter. Mix the batter for a minute until it goes a little lighter in color. Mix in the buttermilk. For the white layer, use a scale and math to get yourself and egg and half, lightly beaten. Combine the flour, sugar, baking soda, baking powder and salt. Combine the smaller quantity of milk with the oil, and combine the larger quantity with the eggs and vanilla. Gradually beat the butter into the dry ingredients, one 1 tablespoon at a time, until it looks like breadcrumbs. Gradually mix in both wet mixtures. Prepare three 8-inch cake pans with a lot of any nonstick spray containing flour. Split the chocolate batter into two pans, and put all of the white batter into one pan. Bake at 350 F (180 C) until a skewer to the middle comes out clean, about 20 minutes. The different flavors might be done at different times. Cook the cakes thoroughly, then level their tops. For the frosting, beat the butter and shortening together for 15 minutes until light and fluffy. Pulverize the three Oreos into a fine powder. Beat the powdered sugar and vanilla into the fats. Divide the frosting to two equal portions, then mix the powdered Oreos into one of them. Assemble and frost the cake layers, with the white layer in-between the chocolate layers. Use a scraper to get the outer frosting layer as thin and smooth as possible. Chill the cake until the outer frosting layer is firm. For the ganache, heat the cream in a double boiler, then gradually melt in the chocolate chips. When full incorporated and hot, scoop ganache on top of the chilled cake, allowing it to drip down the sides. Smooth the top, and chill the cake again until the ganache is firm to the touch. Load the white frosting into a piping bag with a tip of your choice (Adriana uses 1M). Pipe eight frosting dollops along the outer ring of the top of the cake, and one in the center. Lay an Oreo against each dollop.