Heat 1 cup of heavy cream over medium heat until just about to boil, then pour over 1 cup of semi-sweet chocolate chips and stir until smooth. Set aside to cool slightly.

In a large mixing bowl, combine 1 cup of heavy cream and ½ cup of powdered sugar. Whip on medium speed until soft peaks form, about 3-5 minutes.

Dip each Oreo cookie into ½ cup of brewed coffee and layer them in the bottom of a loaf pan. Spread half of the whipped cream over the cookies, then drizzle half of the ganache on top. Repeat the layers, finishing with ganache.

Cover the loaf pan with plastic wrap and refrigerate for at least 3 hours or overnight.

Remove the cake from the fridge, slice into thick pieces, and serve on a decorative plate.