Preheat your oven to 180°C (350°F) and prepare two 8-inch baking pans by greasing and lining with parchment paper.

In a large mixing bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, kosher salt, and granulated sugar until smooth.

Sift in cocoa powder, all-purpose flour, baking powder, and baking soda into the wet mixture. Fold gently until almost combined.

Gradually pour in hot coffee while stirring gently until the batter is smooth.

Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

While the layers cool, beat unsalted butter, vanilla extract, and a pinch of salt in a mixing bowl until light and fluffy.

Blend Oreos into fine crumbs and mix into the butter mixture along with powdered sugar and heavy cream until creamy.

Once the cake layers are cool, spread one-third of the Oreo frosting over the first layer and top with the second layer.

Use remaining frosting to coat the top and sides of the cake.

For whipped cream, whip together heavy cream, crushed Oreos, powdered sugar, and vanilla until stiff peaks form. Pipe it decoratively around the edges.