Preheat your oven to 350°F (175°C).

Lightly grease a round or square cake pan with cooking spray, ensuring even coverage.

Add 28 OREO cookies (with filling) to a blender or food processor and blitz until finely crushed.

In a mixing bowl, combine the crushed OREOs with 1 teaspoon of baking powder and 1 cup of milk. Whisk until the batter is smooth and lump-free.

Pour the batter into the prepared pan, spreading it evenly.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before transferring it to a serving plate.

In a small saucepan, warm ½ cup of 10% cream over low heat until it just begins to simmer (don’t let it boil).

Remove the saucepan from heat and add 1 ⅓ cups of semi-sweet chocolate chips. Stir until the chocolate melts completely and the ganache is smooth. For a thicker consistency, add more chocolate chips as needed.

Pour the ganache over the cooled cake, letting it drip down the sides for an elegant finish. Let the ganache set slightly before slicing and serving.