Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.

In another bowl, whisk together eggs, buttermilk, hot coffee, vegetable oil, and vanilla extract until fully combined.

Gradually combine the wet and dry mixtures, mixing on low speed for about 1 minute until just combined.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Beat softened butter until light and fluffy, then gradually add sifted powdered sugar, mixing well after each addition.

Add heavy cream and vanilla to the butter mixture and beat until creamy. Fold in crushed Oreos.

Place one cooled cake layer on a serving plate, spread frosting on top, then layer the second cake and frost the entire cake.

Chill the cake in the refrigerator for 30 minutes before serving to set the frosting.