Preheat oven to 350F and spray three 8X2 inch round cake pans with non-stick baking spray. Place 8 inch parchment circle on the bottom and spray again.
In a mixing bowl, mix flour, baking powder, baking soda, salt, cocoa powder and sugar together. In a separate bowl, mix oil, buttermilk, vanilla, and eggs. Then, slowly add in hot water.
Slowly mix the wet ingredients into the dry. Mix on low. Scrape the bowl and mix for 15 seconds
Evenly spread batter into the three cake pans. Use a kitchen scale to evenly spread cake batter. Bake for 18-22 minutes. The cakes are finished when a toothpick inserted comes out with moist crumbs. Let cake sit for 10 minutes in pan before transferring to cooling rack. Let cakes cool completely and wrap in cling wrap and place in freezer until ready to use.
Whipped Cream Cheese Filling
Beat cream cheese on high using a hand mixer. Mix for 1 minute. Add in sifted powdered sugar and vanilla.
Freeze metal bowl and whisk attachment for 10 minutes. Then, whip up cream cheese in the cold bowl. Pour heavy cream on top of cream cheese. Use a rubber spatula to gently fold in the whipped cream.
Let the butter sit on the counter for 30 minutes to get slightly cold. While waiting, sift the powdered sugar. Use a food processer to blend the Oreos into a fine crumb.
Beat butter for 2 minutes on medium-high until light and fluffy. Then, slowly add in the powdered sugar.
Add in heavy cream, vanilla, and Oreo crumbs. Mix on low until combined. Switch to high and beat for 5 minutes. Scrape the bowl halfway through.
Chocolate Ganache Drip
Only make this right before using on the cake. Place chocolate chips in a medium bowl and set aside. Heat heavy cream in a microwave safe bowl for 1 minute. Pour over chocolate chips and let sit for 1 minute and 30 seconds. Stir until glossy and smooth.
Spread a small amount of frosting on the bottom on your cake stand. Place first layer of cake bottom side down.
Pipe a border of frosting around the edge of the cake to act as a border. Do this twice. In 2 bowls, place 1 cup of whipped cream cheese in each bowl. Pour half of the Oreos in each bowl. Then, use a cookie scoop and scoop each bowl of filling on to each layer. Spread until smooth. Optional: add extra Oreo crumbs on top.
Repeat with the second layer. Place last layer bottom side up.
Apply a light layer of frosting around the cake. Freeze for 15 minutes for it to set. Then, frost the rest of the cake.
Make chocolate ganache. Pour on top of the cake. Use an offset spatula and push the chocolate off the edge of the cake to create the drips. Freeze for 8 minutes to set the chocolate. Then, top with extra frosting decoration.
High altitude baking- Add an extra 2 tablespoon of flour.Flour- Make sure to scoop and measure the flour or use a kitchen scale. Compacted flour can dry out the cake.