It’s Monday, and you guys deserve a cake! All this past weekend, I could not get enough chocolate. I kept reaching for another handful of pretzel m&m’s here, or some chocolate chips there… and then some more pretzel m&m’s. Seriously, have you guys tried those little stinkers? They are incredibly and so rudely addicting! Anyways, they just weren’t filling the chocolate void in my heart.
So then I began the desperate rummage through the cupboards, and found OREO’S!! I knew just Oreo’s wouldn’t be enough to satisfy the chocolate monster living in my tummy, so I made a cake. They say not to fight the cravings, but to embrace them. Whoever said that must be an expert, so I’m just listening to the experts here. Also, it was Joey’s Grandpa’s 71st birthday last week, and I wanted to bake something special for him! So my craving + grandpa’s birthday= dangerously chocolate oreo cake with cookies & cream filling.
There are so many great recipes out there to go from, but I decided to take a little bit from a few different recipes I found. To keep it simple, I used a boxed mix for the cake, of the triple chocolate fudge variety. I wanted it to look pretty, so I decided to cover the whole thing in chocolate ganache- not just the top (That could just be the choco-monster talking). I also wanted it to be a good ratio of filling to cake- that is KEY! Who wants all cake and no filling? And on the other hand, too much filling can be pretty overwhelming. Don’t ask me when cakes became rocket science- I don’t make the rules!
Speaking of rocket science… Sometimes, no matter how well you grease and flour the pan, it just doesn’t come out nicely. See example above. Don’t worry! Your oreo cake will survive. With a little reconstructive surgery, you can make her face look brand new.
Still a few scars, as you can see.
But put on a little cream cheese make-up and she’s more beautiful than ever! My other layer fell out of the pan perfectly, so she gets to be on the top. This oreo cream cheese filling tastes just like a Hershey’s cookies & cream candy bar- it goes on nice and thick so it can handle being in between two fudgey chocolate layers all by itself.
Kinda looks like a giant oreo cookie right there! The fun doesn’t stop here though.
For the ganache, I melted equal ratios of butter to good quality bittersweet chocolate- 1 oz. of chocolate for every TBSP of butter. If that much butter makes you uncomfortable, just remember its National Dairy Month. And Grandpa’s birthday! And it’s sooo good.
The ganache will stay at a liquid consistency for quite a long time if you make it right- you can see from that picture how smooth it is! That was about 15 minutes after it had been melted. (Have you guys ever seen the beginning of the old Willy Wonka and the Chocolate Factory movie? Where they show all the chocolate being made in the factory? I felt like I was in that movie!!!) Totally drooling.
The rest is decoration- I used up a whole package of oreo’s because I wanted an over-the-top cake. If you are a little more for the simple approach, you can use half the amount and just do the halves on the top. But just keep this in mind… how many times in your life will you make a cake like this? Might as well go all out.
I wish I had gotten a picture of a slice for you, it was so pretty! But to be honest, once we sliced it up, it was gone before I had time to snap a picture! All in all, this was such a fun cake to make- if I bake it again, I’ll double the layers and filling, because the taller the cake, the better!
In case you were wondering, this definitely silenced the chocolate monster. In fact, I think this cake exploded him.
Cookies & Cream Oreo Cake
adapted from Brown-Eyed Baker
for the cake:
1 box of Betty Crocker triple chocolate fudge cake mix, plus ingredients on box
for the filling:
8 oz cream cheese, at room temperature
1/2 cup sugar
1 cup heavy whipping cream
12-15 oreo cookies, coarsely chopped
for the ganache:
8 oz good quality semisweet chocolate
8 TBSP butter, cubed
To make this cake, preheat the oven to 350 degrees (325 if using a dark non-stick pan). Mix the oil, water, and eggs into the mix and divide evenly into two 8×8 cake rounds that have been greased and floured. (Since this was a chocolate cake i dusted the pans with cocoa powder.) Do not overbake!! Test done-ness of cake with a toothpick- once it comes out clean from the center, they’re done. Let cool completely.
To make the filling, with a stand or hand mixer fitted with a whisk attachment, whisk the heavy whipping cream on low until it starts to become frothy and thick. Gradually increase the speed and whisk until stiff peaks form. Set aside.
In a large bowl beat together the cream cheese and sugar until well-blended and smooth. Using a rubber spatula, gently fold in ¼ of the whipped cream to lighten the cream cheese mixture. Fold in the remaining whipped cream, and then the chopped Oreos.
Place one layer of the cake on a serving plate, spread the filling mixture on top, and top with the second cake layer.
To make the ganache, microwave the chocolate and butter in a small microwavable bowl in 30-second intervals, stirring after each interval, until the butter is melted. Cool for 5 minutes.
Spread the ganache over the top of the cake and decorate with oreo’s as desired! Keep refrigerated.