Preheat oven to 350ºF. Grease two 6-inch pans, line with parchment rounds and place on a cookie sheet. Set aside.
Sift all the dry, except the Oreo crumbs, into a large bowl. Stir in Oreo crumbs.
In a separate bowl, lightly whisk together all the wet ingredients, except the water. Add the mixture to the dry ingredients and use a whisk to stir the batter. Add the water and continue to stir with the whisk.
Divide the batter evenly into prepared cake pans. Bake for about 25-30 minutes on the cookie sheet on the middle rack of the oven.
To make the ganache:
Place chocolate into a large bowl and set aside.
Add the cream, berries and glucose to a saucepan and bring to a boil, stirring occasionally.
Pour the boiling cream mixture through a sieve, over the chocolate and allow to sit for about 3 minutes without stirring.
Use a whisk to gently stir the mixture until the chocolate has completely melted and the ganache is smooth and creamy. Allow to set for a few hours until a spreadable consistency that closely resembles peanut butter is achieved.
Level cakes and fill and frost with ganache. Best enjoyed at room temperature.