🍫 Chocolate-Oreo Cake with Fluffy Vanilla Cream & Dark Chocolate Drip

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Three rich chocolate layers filled with Oreo crumbs, frosted with fluffy vanilla cream, and topped with a glossy chocolate ganache and whole Oreo cookies.

📋 Ingredients

Chocolate-Oreo Cake Layers

  • 1 ¾ cups (220 g) all-purpose flour

  • ¾ cup (65 g) Dutch-processed cocoa powder

  • 1 ¾ tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 ¾ cups granulated sugar

  • 2 large eggs

  • ½ cup neutral oil (like canola or sunflower)

  • 1 cup buttermilk, room temperature

  • 1 tsp vanilla extract

  • ¾ cup hot coffee (or hot water)

  • 1 cup crushed Oreo cookies (without cream filling)

Fluffy Vanilla Cream Filling & Frosting

  • 2 cups cold heavy cream

  • 8 oz (225 g) cream cheese, room temperature

  • ¾ cup powdered sugar

  • 2 tsp vanilla extract or paste

Dark Chocolate Ganache Drip

  • 1 cup semi-sweet chocolate chips

  • ½ cup heavy cream

🧁 Instructions

1. Bake the Cake

  1. Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans.

  2. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, sugar, and Oreo crumbs.

  3. In another bowl, whisk eggs, oil, buttermilk, and vanilla. Pour into the dry ingredients and mix until combined.

  4. Slowly stream in the hot coffee. Batter will be thin.

  5. Divide evenly between pans and bake for 20–23 minutes, or until a toothpick comes out clean.

  6. Cool completely, then level the tops if needed.

2. Make the Frosting

  1. Beat cream cheese and powdered sugar until smooth.

  2. Slowly pour in cold heavy cream and vanilla while beating.

  3. Whip until stiff peaks form. Chill until ready to use.

3. Prepare the Ganache

  1. Heat heavy cream until simmering. Pour over chocolate chips in a bowl.

  2. Let sit for 1 minute, then stir until smooth.

  3. Let cool until the texture is like runny honey.

🎂 Assembly

  1. Place one cake layer on a serving board. Spread ¾ cup of cream evenly.

  2. Repeat for all layers. Lightly press extra Oreo crumbs around the edge for a “naked cake” look.

  3. Chill assembled cake for 15 minutes.

  4. Spoon ganache drip around the edge and pour a little in the center.

  5. Pipe 8–10 rosettes on top with leftover cream. Add whole Oreos upright.

  6. Dust with powdered sugar and scatter extra cookie crumbs around the base.

🧡 Pro Tips:

  • For sharp edges, use an offset spatula and chill between layers.

  • Use Dutch cocoa for a deeper flavor and color.

  • Add a few drops of espresso to the batter for even richer chocolate taste.

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