• Preheat oven to 350°F/175°C. Coat two 8 or 9-inch round cake pans with vegetable cooking spray. Cut parchment paper into two 8 or 9- inch circles. Place the round parchment paper in the bottom of the pans. Spray papers with vegetable cooking spray. Set aside. 
• In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer) mix the sugars, flour, cocoa powder, baking soda, baking powder, and salt. Mix until combined.
  
• In a separate bowl, combine, milk, melted coconut oil, applesauce, and extracts. Stir to combine. Pour this into the mixer with the flour mixture. Beat on low until combined. Use a spatula to scrape the sides of the bowl. Then beat on medium speed for about a minute until combined.
  
• Add the hot water and mix on low until combined. Use a spatula to scrape down the sides of the bowl. Then beat on medium for a minute. This batter will be runny.
  
• Pour half the batter into each of the prepared pans.
• Bake for 25 to 30 minutes until the edges have pulled away from the sides of the pan and the center of the cake is set. A tester inserted in the center should come out clean.
• If using a 9x13 cake pan, bake for approximately 35 to 40 minutes 
• Remove cakes from oven and allow to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely before frosting.

For the Oreo Frosting

• Cream the vegan butter and shortening together until fluffy. Add the powdered sugar, one cup a time, mixing in between each addition. Then add milk, one tablespoon at a time, mixing in between each addition. You should have a smooth, spreadable frosting.
• Add the cookie crumbs and mix in short bursts until just combined.

Frosting the Cake

• Prepare the cakes by using a serrated knife to shave off any dome from the baked cakes.
• Place one of the cooled cakes on a serving plate. Spread nearly half of the frosting on top. Then place the second cake on top of the frosting. Frost the top and sides of the cakes with the remaining frosting.
• Optional: Garnish the top of the cake with any crumbled cake or crumbled cookies.

For the Vegan Ganache

• Chop chocolate (or use chocolate chips) and place them in a bowl. Heat the coconut milk for a minute in the microwave and pour it over the chocolate, cover, and set it aside for several minutes so the chocolate can melt. Then stir it together until creamy. Transfer it to a piping bag with a 1M star frosting tip. Place the bag in the fridge for about 15 minutes. Then pipe chocolate stars around the top edge of the cake.