Make the cakes. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.

Add all dry ingredients to a large bowl and whisk together.

Add eggs, milk and vegetable oil to the dry ingredients and mix well.

Add vanilla to boiling water and add to mixture. Mix well.

Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.

Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make icing while cakes cool. Beat together butter until smooth.

Slowly add 4 cups of powdered sugar and mix until smooth.

Add vanilla, Oreo crumbs and salt and mix until smooth.

Add another 4-5 cups of powdered sugar and mix until smooth. Add heavy cream, as needed, until you get a smooth consistency.

To make the filling for inside the cake, measure out about 3 ½ cups of Oreo buttercream and add chopped Oreos. Set chopped Oreo filling aside. Set remaining Oreo buttercream aside as well.

Assemble the cake. Once cakes are cool, remove cake domes from top with a large serrated knife.

Place first layer of cake on cake plate. Spread ½ of the chopped Oreo filling on top in an even layer.

Add second layer of cake and add the rest of the chopped Oreo filling on top in an even layer.

Add final layer of cake on top and frost the outside of the cake with the Oreo buttercream frosting.

To make the chocolate ganache, add the chocolate chips to a medium sized bowl.

Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly.

Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and add an Oreo between each swirl.

Sprinkle a few Oreo crumbs onto the cake, if desired, then serve.