Preheat oven to 350. Grease 2 9″ pans with cooking spray or butter, and dust well with cocoa. Tap out the excess.

Place chocolate and butter in a microwave safe bowl and heat until melted. I usually do this on power 7 for 1:20 and then stir and do it again as needed. Make sure you use a whisk to incorporate the butter into the chocolate. Let the mixture cool slightly.

Whisk flour, 1/2 c cocoa powder, baking powder and salt until combined.

In a large bowl, whisk the sugar, eggs and vanilla together until well combined. Add the chocolate mixture and whisk well. Now stir in the flour mixture and stir until combined.

Divide the batter into the two prepared pans. Gently tap the pans on the counter to release any air bubbles. Bake for 35 minutes or until the tops of the cakes are shiny and glossy and a toothpick inserted into the middle comes out with a few crumbs attached. Do not over bake.

Let cakes cool for 15 minutes in the pan, then invert onto a cutting board.

Buttercream Filling:

In a large bowl of an electric mixer fitted with the flat beater or using a hand held mixer, combine powdered sugar, softened butter, 3 1/2 T milk, vanilla and salt. Beat on low speed until combined, about 1 minute. (You may want to cover the bowl with a towel so you don’t have white dust everywhere.)

Stop the mixer and scrape sides of bowl. Increase the speed to medium and beat until fluffy-about 3 minutes. If the frosting is dry, add more milk, but it should end up creamy and holding soft peaks. At this point, you could stir in a lot of smashed Oreos, or not.

Place one layer on a large serving plate and pile that filling on. Top with the second layer. You could dust this with powdered sugar or cocoa or Oreos, but I’d just hurry up and eat the damn thing.