This cake tastes just like an Oreo cookie! With super moist layers and a creamy chocolate frosting

Prepare two 8-in cake pans, oiling the sides of the pan and dusting them with cocoa powder. Then trace the outlines of the cake pan over parchment paper forming a circle, cut, and place at the bottom of the pan.

In a medium-sized separate bowl mix the flour, baking powder, baking soda, salt, and black cocoa powder

In a large bowl of an electric mixer, beat sugar and butter on medium-high speed. Add eggs, one at a time, mixing after each addition.

Start adding the dry ingredients to the wet ingredients, alternating with milk until everything is combined. Add vanilla extract and coffee and mix until just combined.

Distribute the cake batter evenly in both cake pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs.

Black fudge frosting recipe: Beat butter until creamy at medium-high speed, about 1 1/2 minutes. Add powdered sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low until just incorporated

Add a very thin coat on top and on the sides of the cake -the crumb coat- that will help “glue” the crumbs and seal the cake’s moisture. Refrigerate for 10 minute. Add the rest of your frosting