I think my family thinks I am crazy when I tell them they can not repeat birthday cake choices. Maybe I enjoy the challenge of trying new recipes or maybe it’s because I won’t have anything to blog about after spending a few hours making a cake.
This chocolate cake with Cookies and Cream Filling will rock the socks off anyone gets the privilege of getting a slice. A small slice is all that is needed as the rich and moist chocolate cake is taken over by the OREO filling but the entire top of the cake is covered with a chocolate ganache!
You will not need any special equipment for this OREO cake like a springform pan.
Chocolate Cake with Cookies and Cream Filling ( OREO Cake Recipe)
This semi-homemade chocolate cake is the perfect way a cake recipe to try if you are not comfortable with the whole frosting a cake thing. It can be annoying to have crumbles of cake slide into your frosting and causing it to be chunky.
Can I Use a Boxed Cake Mix For this OREO Cake?
Why do I call this a semi-homemade birthday cake? Start with a Devils food or fudge cake mix and simply add a box of instant chocolate pudding and then follow the directions to make two 9-inch round cakes.
Allow them to cool completely. (I will forever add a box of pudding to any cake I make as the result is a moist, yet dense chocolate cake)
HOW TO MAKE OREO FILLING FOR A CAKE
When the rounds are completely cooled, you can make the cookies and cream center.
Simply mix a softened brick of cream cheese with sugar. Add crushed up Oreos and whipped topping.
That is it. It does not seem like much but once it sets up in the fridge, your guests will think they are biting into an OREO.
HOW TO ADD A GANACHE LAYER ON A CAKE
Before assembling the cake, I found adding my ganache to one layer of the cake was easiest.
Simply make your ganache, and pour it over one of the layers. If you plan on adding anything like halved cookies, do so now. I then placed the cake round into the fridge until it hardened.
Then add your cookies and cream filling to the other chocolate cake round. Be sure to spread the OREO filling evenly.
Top this cake off with the ganache covered cake layer.
Allow the cake to sit in the fridge for at least a few hours to set up.
HOW TO CUT A TWO TIERED CAKE
For easier cutting, take out the cake 30-60 minutes before you plan on serving. Start with thin slices as this is a rich dessert, but I guarantee it will go fast and your guests will be begging for seconds.
Here are some other amazing Birthday Cake Recipes we have made in the past.
Chocolate Cake with Strawberry Filling
Rich Chocolate Cake with Chocolate Chip Frosting Recipe
Hershey’s Perfectly Chocolate Cake Recipe
Flourless Chocolate Cake Recipe
Chocolate Covered Oreo Cake Recipe
PIN THIS NEXT TIME YOU ARE LOOKING FOR AN AMAZING Filling for CHOCOLATE CAKE
Chocolate Cake with Cookies and Cream Filling ( OREO Cake Recipe)
A semihomemade Chocolate Cake with Cookies and Cream Filling This chocolate covered OREO Cake Recipe is the perfect potluck or birthday cake recipe
Ingredients
- 18.25 ounce package devil's food chocolate cake mix
- 4 oz box nstant Chocolate Pudding
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/4 cup butter
- 3 tablespoons Light Corn Syrup
- 8 oz Cream Cheese, softened
- 1/3 cup sugar
- 2 cups COOL WHIP Whipped Topping, thawed
- 24 OREO Cookies, coarsely crushed
Instructions
- Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package except for add pudding with the cake mix. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave chocolate, corn syrup, and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Pour over the top layer of cake and allow to set in the fridge.
- Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Place the bottom cake layer on a plate, spread with cream cheese mixture. Top with Chocolate covered cake layer. Let stand 10 min. or until firm.
- Keep refrigerated. Take out of fridge 45-60 minutes before serving so the top won't crack.
Notes
You can make the cake layers and frosting two days ahead of time and then assemble a few hours before serving.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 257Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 165mgCarbohydrates 29gFiber 1gSugar 22gProtein 2g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
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