Preheat the oven to 350º F. Grease two 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.

In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the eggs, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer.

In a separate mixing bowl combine the flour, baking powder, and salt. Sift the dry ingredients together, this will help produce extra fluffy cake. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Gently stir in the oreo crumbs.

Evenly divide the batter between the 2 pans, with 2 & 1/2 cups of batter in each pan. If using bake even cake strips, secure them around the outside of the pans.

Bake both pans on the same rack in the center of the oven for 33-39 minutes or until a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven and size of pan you’re using.

Allow the cakes to cool for 20-30 minutes in the pans before removing them and allowing them to cool completely on a cooling rack.

In a mixing bowl, beat the butter on high for 1-2 minutes.

Add in the vanilla extract, salt, oreo crumbs and 2 cups of powdered sugar. Beat the frosting on low speed until combined and thick.

Add in the remaining powdered sugar and heavy whipping cream, beat on medium for 1-2 minutes until fully combined and fluffy.

Place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 20-30 seconds, or until the heavy cream begins to bubble. Allow the mixture to stand for 1 minute. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the cake. If the chocolate ganache is too warm when added to the cake, it will run off the cake and become very thin.

If needed, level the cooled cakes using a cake levered or serrated knife.

Once the ganache is room temperature, use a spoon or squeeze bottle to drizzle the ganache around the sides of the cake, allowing it to drip down the sides. Fill in the middle of the cake with ganache and spread evenly with the back of the spoon. Place the cake in the fridge for 10 minutes to allow the ganache to set before piping with frosting.

Using a piping bag fit with a large round piping tip, pipe the remaining frosting around the edge of the cake or on one side as I did. Top the frosting swirls with mini oreo cookies.

Slice and serve. Cover leftover cake tightly with plastic wrap and store on the counter for up to 3 days.