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Oreo Cookie Cake

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Oreo Cookie Cake
davegammon/Flickr/CC BY-SA 2.0

In my house Oreo cookies are the perennial favorite from my father through my husband and down to my kids. There has been a truck load of these delectable treats dunked in gallons of milk over the years creating quite the mess on the kitchen table. So, when considering the perfect cake for a family birthday the idea of an Oreo themed creation was quite logical.

Oreo cookies were introduced in 1912 and remain one of the most purchased cookies in the United States to this day. This cookie can be found in many different countries and the recipe used changes depending on where it is manufactured. For example the Canadian version has coconut oil in it and the UK version has whey powder. This can change the taste slightly but for cake purposes the general profile is dark chocolate and creamy vanilla filling.

Prep Time: 20 minutes

Cook Time: 35 minutes

: 55 minutes

Total Time: 1 hour, 50 minutes

Yield: A nine inch two layer cake

Ingredients:

  • Chocolate Cake
  • 1 cup unsalted butter, cut into chunks
  • 4 squares of bittersweet chocolate, chopped fine
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 Tbsp. baking powder
  • 3/4 cup cocoa
  • 1/2 tsp. salt
  • 4 large eggs, beaten
  • 1 1/2 cups granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 cup sour cream
  • 1 cup mini dark chocolate chips
  • Filling

  • 12 ounces cream cheese, at room temperature
  • 3/4 cup confectioner's sugar
  • 1 1/2 cup heavy whipping cream
  • 12 Oreo cookies, coarsely chopped
  • Ganache

  • 12 ounces good quality bittersweet chocolate, chopped fine
  • 1 1 /4 cups heavy whipping cream
  • 1 Tbsp. pure vanilla extract (optional)
  • Oreo cookies for garnish

Preparation:

Cake

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two eight inch round cake pans. Set aside.
  3. Place a medium saucepan with two inches of water in the bottom on medium heat and place a metal bowl over it. Bring the water to a simmer and reduce heat to maintain temperature.
  4. Add unsalted butter and chopped chocolate to the bowl. Stir the butter and chocolate until they melt and are well combined and smooth.
  5. Remove bowl from heat and let chocolate mixture cool until it is about room temperature. Set bowl aside.
  6. In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, cocoa and salt.
  7. Pour the eggs into a large bowl and beat (either with a whisk or hand beaters) in the sugar and vanilla extract until very well combined.
  8. Beat the cooled chocolate butter mixture into the egg mixture until ingredients are incorporated.
  9. Alternating the sifted flour mixture and sour cream add these ingredients in three batches starting and ending with the flour.
  10. Fold the chocolate chips into the batter until evenly distributed.
  11. Spoon the chocolate batter into the prepared cake pans.
  12. Place the cake pans on the middle rack of your preheated oven. Bake for 25-35 minutes for the cakes until a toothpick inserted into the center comes out clean and the tops spring back.

Filling

  1. Whisk or beat the heavy whipping cream until it forms stiff peaks. Set aside.
  2. In a large bowl beat together the cream cheese and sugar with hand beaters until very smooth.
  3. Gently stir in about a third of the whipped cream and then after the cream cheese is lightened fold in the rest of the whipped cream.
  4. Fold in the chopped Oreo cookies and refrigerate until you need the filling.

Ganache

  1. Pour the chopped chocolate into a medium bowl.
  2. Over medium heat bring the whipping cream just to a boil and pour it slowly over the chocolate. Let the chocolate and hot cream stand for about 10 minutes.
  3. Carefully whisk the chocolate and cream until it is very smooth.
  4. Whisk in the vanilla extract and allow the chocolate ganache to cool before pouring it slowly over your cake. If you let your ganache get too thick to pour place the bowl over lightly simmering water to create a viscous product again.

Assembly

  1. Place one cooled cake layer on a cake board or serving plate and spread the filling thickly on the layer; Top with the second cooled cake layer and press down gently. Chill cake in the fridge.
  2. Pour the ganache over the top of the cake and gently spread it from the center out until your cake is covered. Top with whole Oreos or chopped Oreos and place in the fridge until you serve it.

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