Description
A moist and fudge chocolate cake and Oreo cookie cream cheese icing (topped with more Oreos for good measure!).
Ingredients
Scale
For the chocolate cake (recipe from dashofsanity.com):
- 2 cups all-purpose flour
- 2 cups white granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Oreo cookie cream cheese icing:
- 8 oz (250 g) full fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 3 to 3 1/2 cups powdered sugar, sifted
- 8 Oreo cookies
For decoration (optional):
- ~6 Oreo cookies, halved
- ~6 Oreo cookies, roughly chopped
Instructions
Make the chocolate cake (recipe from dashofsanity.com):
- Preheat oven to 350F. Grease two 9-inch round cake pans (you can also lightly dust the greased pans with cocoa powder or line with parchment if you’d like).
- In a large electric mixer, gently stir the flour, sugar, cocoa, baking powder, baking soda, and salt until combined.
- Add in the milk, vegetable oil, eggs, and vanilla and mix on medium speed until well combined. Reduce speed to low and add in boiling water, a little bit at a time. Once the water is all mixed in, beat on high speed for about 1 minute.
- Pour the cake batter into the prepared cake pans, dividing the amount equally.
- Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the centre comes out clean.
- Remove from the oven and let cool for about 10 minutes. Remove from the pan by inverting onto a cooling rack and cool completely (around 1 hour).
Make the Oreo cookie cream cheese icing:
- In a large electric mixer, beat together the softened cream cheese, softened butter, and vanilla on medium speed until fluffy.
- Reduce speed and slowly mix in powdered sugar, then beat on medium speed until light and creamy, adding more powdered sugar if necessary until stiff yet spreadable consistency.
- In a food processor or blender, pulse the Oreo cookies until they reach a cookie-crumb consistency. If you don’t have one, just chop/crush the cookies into a cookie-crumb consistency. Add the cookie crumbs to the icing and mix until well incorporated.
Assemble the cake:
- Add a few scoops of icing on the top of one of the cooled cakes and use an angled spatula to spread it onto a ~1/4 inch (1/2 cm) thick layer (or however thick you’d like the filling to be).
- Place the other cake on top. Add and spread the rest of the icing on the top and sides of the cake.
- Decorate cake (optional): Cut the ~6 Oreo cookies into halves using a sharp knife. Place the cookie halves around the top edge of the cake in a clock-like pattern (or however you’d like to decorate!). Roughly chop the other ~6 Oreo cookies and placearound the base of the cake.
Notes
Store cake in an airtight container in the fridge for up to 5-7 days.
Chocolate cake recipe is from dashofsanity.com
Keywords: Oreo cookies and cream cake, cookies and cream cake