Chocolate Oreo Cookies & Cream Cake

This Chocolate Oreo Cookies & Cream Cake yields a tender and delicious cake, sandwiched between thin creamy layers of white chocolate ganache and cookie crumbs.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 30

Total Time 1 30

Servings

Calories 272kcal

Author Michelle

Ingredients

Chocolate Cake

120 g all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
150 g granulated sugar
50 g cocoa powder
56 ml avocado oil or light vegetable oil
130 ml buttermilk or whole milk + 1 tablespoon vinegar/lemon juice
130 ml hot boiling water
1 teaspoon vanilla extract
2 large eggs

Oreo Cookie Cream Filling (Ganache)

200 g white chocolate chopped
113 ml heavy whipping cream
1 teaspoon vanilla extract
90 g salted butter
10 g powdered sugar
6 Oreo cookies pulsed into crumbs (or any cream cookie sandwich)

Instructions

Make the cake:

Prepare 2 round 6" pans by lining the bottoms with parchment paper. Set aside.
Preheat oven to 325°F/163°C.
In a stand mixer bowl fitted with a paddle attachment, sift together the all-purpose flour, baking soda, baking powder, sea salt, sugar and cocoa powder.
Using a measuring cup, combine the avocado oil, buttermilk, boiling water and vanilla extract. Give it a stir to combine.
Gradually pour the liquid mixture into the dry ingredients, while the mixer is running on low. Increase the speed to beat the ingredients together, for about 30 seconds until smooth (don't overbeat).
Give the bowl a scrape and with the mixer on low, add 1 egg at at a time, and beat again until smooth, another 30-60 seconds.
Divide the cake batter evenly into 2 round 6" pans.
Give the pans a tap to release any trapped air bubbles.
Bake the cakes at 325°F/163°C for 30-35 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Remove from the oven and cool on a wire rack for 15 minutes, before removing the cakes from the pans.

Make the cream filling (ganache):

Place the chopped white chocolate into a heat-safe bowl or stand mixer bowl.
Heat the heavy cream in a small saucepan over medium heat, until scalding hot.
Pour the hot cream over the white chocolate and let it sit for a few minutes.
Give the chocolate and cream (ganache) a stir until completed melted. Stir in the salt and vanilla extract.
Let the chocolate mixture cool to room temperature, or chill in the fridge.
Once the ganache has cooled, use the whisk attachment to whip it up over low speed.
Gradually increase the speed, and add in the butter in 1 tablespoon increments.
Once all the butter has been added, add in the powdered sugar and whip on high speed until the ganache is light and fluffy.
Fold in the cookie crumbs until incorporated into the cream.
If the temperature is warm, you may need to chill the ganache from time to time to keep it from being too runny.
Store in the fridge until ready to use.
If the ganache is too cold, you may need to whip it up a little prior to using.

Assemble:

If you want to make 4 layers, you can slice each cake in half equatorially. Otherwise, you can leave it as 2 layers.
Add a little dollop of cream on a cake board (to secure the cake).
Place the cake on the cake board.
Add about ½ C of cream to the cake and use an offset spatula to spread an even layer towards the edges.
Place another cake on top and repeat.
Taking the remaining cream, spread a thin layer over the exterior (this is the crumb coat).
Place the cake in the fridge to chill for about 10-15 minutes.
Spread another layer of cream over the surface of the cake to smooth it out.
Decorate however you like and keep in the fridge until ready to serve.

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