1. Pre-heat your oven to 175°C.
2. Beat the butter until it begins to cream. Add flour, sugar, cocoa and baking soda and and beat until combined.
3. Pour in melted chocolate. Beat for one minute, then pour in the hot water. Continue beating until combined then add the eggs one at a time, adding the next one after the previous has been absorbed. Pour in the milk and yoghurt and beat for a few minutes until the everything is well combined, the sugar has dissolved and the batter is lovely and velvety.
4. Prepare two 9-inch cake pans by spraying with oil or greasing with butter. Divide the mixture between the two pans and bake for around 30 minutes or until the cake begins to peel away from the sides and is springy to touch.
5. Allow to cool to room temperature before turning cakes out of the pans. Refrigerate until ready to decorate.
6. Break up one oreo packet into shards, preferably by hand as to not create to much ‘rubble’.
7. Beat butter, cream cheese and vanilla extract until beginning to cream.
8. Add the icing sugar one cup at a time until incorporated and fluffy. You can add more/less icing sugar to taste.
9. Divide icing in around half – but preferably 70/30. In the larger portion stir in your oreos carefully – just enough to combine but do not overmix or the icing will begin to turn grey.
10. With either a piping bag fitted with a large nozzle or a very handy spatula, layer your larger portion of oreo icing over one of the cakes. Make sure to keep this as level as you can so the cake layers look nice and even once sliced. Place your second cake on top.
11. Take your leftover cream cheese icing and layer over the very top of the cake. Once again, break your other packet of ores into shards and scatter atop the cake. Be sure to cover all the ‘white spots’ so the cake looks dense with cookies.
