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Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
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Process for 20 to 30 seconds, until finely ground.
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3
In a small saucepan, combine the milk, sugar and salt.
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Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
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Remove the pan from the heat.
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With the motor of the food processor running, pour the hot milk through the feed tube.
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Process for 10 to 20 seconds, until the chocolate is completely melted.
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Using a spatula, scrape down the side of the work bowl.
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Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
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Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
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11
In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
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Do not overwhip the cream.
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Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
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Fold in the remaining whipped cream.
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Do not overfold the mousse or the texture will be grainy.
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Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
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Make the cake: Grease three 10-inch round cake pans.
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Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
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Grease the pan well and then flour, tapping out the excess.
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Set aside.
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Place the oven racks two shelves apart.
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Preheat the over to 350 degrees F.
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Sift together the flour, baking soda and salt.
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Set aside.
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Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
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Remove from the top of the double boiler and cool slightly.
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Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
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Add the vanilla.
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Add the eggs one by one, mixing on medium speed until blended.
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Using a rubber spatula, scrape down the sides of the bowl.
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With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
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When blended, add the remaining buttermilk and the chocolate mixture.
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Mix until blended then add the remaining dry ingredients.
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Mix on medium speed just until blended and the flour lumps disappear.
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Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
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Bake for 28 to 32 minutes, or until a toothpick comes out clean.
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Remove the pans from the oven and place on wire cooling racks.
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Cool for 15 minutes and invert.
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Peel off the waxed paper and cool completely.
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40
Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
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Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
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Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
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There should be slightly less than one-half inch of mousse on top of the cake.
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Place the second cake layer on top and repeat the mousse layer.
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Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
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Place the cake in the freezer for a minimum of four hours.
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Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
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Process for 20 to 30 seconds, until finely ground.
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Place in a large bowl.
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In a medium pan, scald the heavy cream and pour over the chocolate.
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Using a metal whisk, gently stir until smooth and melted.
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Continue stirring until the ganache is room temperature or just slightly warmer.
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Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
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Process for 20 to 30 seconds, until finely ground.
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Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
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56
Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
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57
When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
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Use the spatula to spread the ganache evenly over the sides of the cake.
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When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
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60
Refrigerate until ready to serve.
