Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottom with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

In another bowl, mix the eggs, buttermilk, vegetable oil, and vanilla. Gradually add this mixture to the dry ingredients, and mix until just incorporated.

Carefully stir in the boiling water to create a runny batter.

Divide the batter equally between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream, until desired consistency is reached.

Fold in the crushed Oreos.

Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of Oreo frosting on top.

Place the second cake layer on top and apply the remaining frosting to the sides and top of the cake.

Optional: Sprinkle additional crushed Oreos on top for decoration.