Cookies & Cream Oreo Look-Alike Cake

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My grandpap’s favorite cookies, by a long shot, are Oreos. As far back as I can remember, any time we visited my grandparents, there would be a glass fishbowl-style cookie jar full of Oreo cookies sitting on the kitchen counter. We were always offered one (or a few, if my grandma and mom weren’t looking) and it didn’t take us long to realize that they were his favorite snack. This past Father’s Day we celebrated my grandpap’s 83rd birthday with a cookout. My mom asked if I could make a cake for the occasion and I immediately figured I would incorporate Oreos into the dessert. The result is a two-layer chocolate cake filled with a cream cheese/whipped cream mixture that has chopped Oreos folded in, and topped with a chocolate ganache. I skipped a traditional full icing in order to make the cake actually look like an Oreo cookie.

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This recipe, although it consists of three parts, is really quite easy to put together. The cake batter comes together quickly and you could even make the filling and refrigerate it while the cake bakes. I reserved about ½ cup of the filling before the Oreos were folded in for decorating the finished cake. A word of caution – the filling is a bit on the stiff side for piping with small decorating tips. I had no trouble at all piping the rosettes, but I attempted to write “Happy Birthday Pap” with a #3 tip and it curled and broke off all over the place (hence the bit of smearing you see on the top of the cake). In the end I thought the Oreos on top were a great decoration. The cake was a huge hit, so I’m sure I will be making it many more times in the future. Next time I may try doubling or tripling the ganache and pouring it over the top and down the sides for a “chocolate-covered Oreo” cake.

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More Scrumptious Cakes:
Zebra Cake
Chocolate Hazelnut-Filled Yellow Cake
The Perfect Party Cake
Black and White Chocolate Cake
Texas Sheet Cake

1 Year Ago: Thick and Chewy Chocolate Chip Cookies

Cookies & Cream Oreo Look-Alike Cake

Yield: 12 servings

For the Cake (Hershey’s Perfectly Chocolate Cake)
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Filling:
8 ounces cream cheese, at room temperature
½ cup sugar
1 cup (8 ounces) heavy whipping cream
12 Oreo cookies, coarsely chopped

For the Ganache:
4 ounces semi-sweet chocolate
4 tablespoons (¼ cup) unsalted butter, cubed

1. To make the cake, preheat the oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Divide the batter evenly between the two pans.

3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. 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.

5. 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.

6. Place one layer of the cake on a serving plate, spread the filling mixture on top, and top with the second cake layer.

7. 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.

8. Spread the ganache over the top of the cake and let stand until firm. Keep refrigerated.

(Inspired by Annie’s Eats and Kraft Foods)