• Grease three 6-inch cake pans or 2 8-inch and insert parchment circles into the bottom of each of the pans. Preheat oven to 375* F.
• Into a large measuring cup or medium bowl, add non-dairy milk, canola oil, espresso powder, vinegar and vanilla. Whisk to combine and set aside.
  1 ½ Cups Unsweetened Plant Milk, 1 ½ teaspoon Espresso Powder, 1 teaspoon White Vinegar, 1 teaspoon Vanilla Extract, 6 tablespoon Canola Oil
• Into a large bowl, sift flour, cocoa powder, baking soda, baking powder and salt.
  1 ½ Cup All Purpose Flour, ½ Cup Dutch-Processed Cocoa Powder, 1 ½ teaspoon Baking Soda, ¾ teaspoon Baking Powder, ½ teaspoon Kosher Salt, 1 ½ Cups Sugar
• Add the wet ingredients into the dry ingredients and whisk until the mixture is just combined.
• Portion the batter evenly among the prepared cake pans. If you are weighing, it will be 12 oz per 6 inch pan or 18 oz per 8-inch pan.
• Bake in a 375* oven for 24-27 minutes, turning halfway through. A toothpick inserted into the center of the cake should come out cleanly.
• Cool completely before decorating.

Make the Buttercream Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth.
  1 ½ Cup Vegan Butter, room temperature
• Add the powdered sugar and mix on low until combined. Add the vanilla and non-dairy milk and mix on medium until light and fluffy.
  6 Cups Powdered Sugar, sifted, 2 teaspoon Vanilla Extract, 3 tablespoon Non-Dairy Milk

To Decorate

• Add 1 cup of buttercream into a medium bowl. Combine with ½ of a cup of chopped Oreos and stir until well combined. You should still have some chopped Oreos leftover.
  8 Chopped Oreo Cookies, divided
• Fit a piping bag with a round tip and fill with plain vanilla buttercream.
• Place a cake board onto a turntable and place a dollop of buttercream directly onto the board to keep the cake stable.
• Place a cake layer onto the board. Using the piping bag, pipe a vanilla buttercream boarder around the edge of the cake layer.
• Dollop half of the Oreo buttercream mixture onto the center of the cake layer and spread it out evenly. Top with a handful of additional chopped Oreos and top with another cake layer. Repeat.
• Frost the exterior of the cake with the remaining plain vanilla buttercream. Place the cake into the refrigerator. (See Note)

Make the Ganache

• Place the chocolate chips into a small cup or bowl- something that will be easy to pour from.
  ½ Cup Dark Chocolate Chips, 6 tablespoon Unsweetened Plant Milk
• Bring non-dairy milk to a boil in a small saucepan. Then, pour the milk over the chocolate chips and cover. Wait 5 minutes.
• Remove the cover and whisk until the ganache is homogenous and shiny. About 30 seconds.

Top the Cake

• Remove the cake from the fridge. Pour about ¾ of the ganache onto the center of the cake and use a small offset spatula to push the ganache over the sides of the cake. Place back in the fridge to set. See note!
• Once the ganache is set, top with more buttercream and more oreo cookies to finish. Enjoy!
  4 halved Oreo Cookies