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Three-layer chocolate Oreo cake with cookies and cream frosting and chocolate drip

Chocolate Oreo Cake

Mealoras
A rich, moist dark chocolate cake layered with fluffy cookies and cream frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 23 minutes
Total Time 55 minutes
Course Dessert
Servings 12 Slices

Ingredients
  

  • The Cake Batter
  • 1 3/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup dark brown sugar packed
  • 1 cup finely ground Oreo cookies
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 7 tablespoons unsalted butter cubed, room temperature
  • 1 cup hot brewed coffee
  • 3/4 cup Dutch-processed cocoa powder
  • 1/4 cup black cocoa powder
  • 1 cup sour cream room temperature
  • 1/2 cup whole milk room temperature
  • 2 large eggs room temperature
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • The Oreo Frosting
  • 1 1/2 cups unsalted butter room temperature
  • 2 cups powdered sugar sifted
  • 3/4 cup finely ground Oreo cookies
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Ganache & Decoration
  • 1/3 cup heavy whipping cream
  • 1.5 ounces semisweet or dark chocolate bar chopped
  • Whole Oreo cookies

Instructions
 

  • Preheat the oven and prepare three 8-inch cake pans with grease and parchment paper.
  • Whisk the hot coffee with both types of cocoa powder until smooth and let it cool.
  • Mix the cake flour, sugars, ground cookies, baking powder, baking soda, and salt in a stand mixer.
  • Add the cubed butter to the dry ingredients and mix until the texture looks like coarse sand.
  • Whisk the sour cream, milk, eggs, oil, and vanilla together in a separate bowl.
  • Pour the sour cream mixture into the dry ingredients followed by the coffee-cocoa mixture and beat until smooth.
  • Distribute the batter into the pans and bake until a skewer comes out clean.
  • Cool the cakes in the pans briefly before moving them to a wire rack to cool completely.
  • Whip the butter, powdered sugar, ground cookies, cream, vanilla, and salt into a fluffy frosting.
  • Stack the cooled cake layers with frosting in between and cover the outside of the cake.
  • Prepare the chocolate ganache drip and drizzle it over the edges before topping with whole cookies.

Notes

• Ensure all dairy and eggs are at room temperature to prevent the batter from curdling.
• Black cocoa is the key to the dark color, but Dutch-processed can be used as a total substitute.
• Grind the Oreo cookies (including the cream) into a very fine dust for the smoothest frosting.
• If the cake feels too soft to frost, chill the layers in the fridge for 30 minutes first.