In a bowl sift together all purpose flour, granulated sugar, baking soda, baking powder, cocoa powder, ground coffee and salt. Set aside.
In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together oil, eggs, vanilla and buttermilk for 2-3 minutes till well combined.
Add the dry ingredients in 3-4 parts into the wet till well combined but do not overmix.
Add 1 cup of hot boiling water and mix combined. The batter will be very thin.
Pour batter into two 8 inch greased round pan.
Bake at 350 F degrees for 30-35 minutes or till toothpick inserted in the center comes out clean.
Let the cakes cool in the pan for 10 minutes. Remove from pan and place on wire rack to cool completely.
Chocolate Cream Cheese Frosting
To make the frosting beat butter and cream cheese till it's smooth and creamy, around 2-3 minutes.
Add the cocoa powder and 1/2 cup of confectioners sugar. Mix till well combined.
Keep adding 1/2 cup of confectioners sugar till all of it is incorporated, beating at high for 30 seconds after each addition.
Add heavy cream or milk and beat till the frosting is smooth and creamy. Set aside.
Chocolate Ganache
Melt chocolate chips, heavy cream, coffee and butter together using double-boiler method.
Keep whisking the cream and chocolate chips till it's all melted and smooth.
To Assemble The Cake
Place one of the cake layers on the decorating table [with the bottom side up]
Apply a layer of chocolate cream cheese frosting on top.
Place the other cake layer on top of the frosting [with the bottom flat side up]
Pour chocolate ganache over the top of the cake. Smooth it out with a spatula.
Sprinkle some crushed oreos and grated white chocolate on top.
Use the chocolate cream cheese frosting to make the borders around the cake.