Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside

In a stand sized mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.

In a small bowl, whisk the eggs, buttermilk, hot water, vanilla/ peppermint extract, and vegetable oil until evenly combined.

With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. There should be no flour streaks. With a rubber spatula, scrape the bottom of the bowl to make sure the batter is evenly combined.

Evenly distribute the cake batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking.

Bake for 40-45 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.

Let it completely cool in the cake pan. While the cake cools, make the chocolate buttercream.

In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.

With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.

Add the mint, salt, and heavy cream. Mix on low. Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. Add the food gel, if using. Beat until blended.

With a rubber spatula, stir in the cookie crumbs.

In a microwave proof bowl, heat the cream until it becomes bubbly, while the cream is heating, add the chocolate wafers to a small bowl.

Once the cream is hot, add it to the chocolate, cover with plastic wrap and let it sit for 5 minutes, Stir to combine.

Once the cake has cooled, keep they cake in the pan, using warm ganache pour the ganache over the top of the cake and with an offset spatula, smooth the ganache evenly around the cake. And edges. Set in the freezer for 10-15 minutes.

Once the ganache has harden, using a piping bag and Wiltons piping top 104, pipe in rows starting from top and moving down the cake. Sprinkle with oreo crumbs and garnish with extra oreos!

Serve at room temp or cold! The cake is great both ways!