This is a triple layer chocolate cake with a cookies and cream filling, covered in a chocolate fudge frosting, topped with a white chocolate glaze and garnished with more Oreo cookies.
One of the things I love about Sunday dinners is getting to share so much food with so many people. This past week, my cousin celebrated a birthday so I texted her to see if there was anything in particular she might want for dinner and dessert. She replied with “pasta, cheese, potatoes and Oreos”. She loves baked ziti, so that was an easy decision (pasta and cheese, check!), as was my grandma’s roasted potatoes (potatoes, check!). That left me with Oreos… I had a glimmer of inspiration and given that I hadn’t made a big, talllayercake in quite some time, I thought I was due.
The chocolate cake bakes up dense and fudge-like; everyone who had the cake yesterday loved this and said it reminded them of a brownie, which my family prefers over traditional fluffy cake. Next, the cookies and cream filling is basically a simple cream cheese frosting loaded with crushed Double Stuf Oreo cookies. It’s basically one of the most delicious concoctions I’ve tasted… and I tasted quite a bit of it before using it in the cake (oops).
I wanted to cover the cake in a frosting that was more fudge-like than fluffy or buttery, and definitely succeeded on that front. (Again, something I could totally eat with a spoon and may have taste-tested more than my share!) The inside of the cake layers was chocolate-white-chocolate and I wanted the outside of the cake to replicate that, as well. I used the white chocolate glaze from the coconut bundt cake I made this summer, minus the coconut flavors. It turned out perfectly – it was nice and thick and just crept over the top of the cake. I piped some rosettes on the top of the cake, arranged some Oreos, and… tada!
This cake was absolutely a show stopper – everyone ooh’ed and ahh’ed when they saw it in the kitchen, and then continued to do so once they dug in. Most importantly, the birthday girl loved it!
If there is an Oreo lover in your life, you owe them this cake!
Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
Make the Cookies and Cream Filling: Using an electric mixer on medium speed, beat the cream cheese, butter, and vanilla until smooth, about 2 to 3 minutes. Reduce the mixer speed to low and add the powdered sugar, mixing until completely incorporated. Increase the mixer speed to medium-high and beat until fluffy, about 1 minute. Using a rubber spatula, fold in the crushed cookies.
Make the Chocolate Fudge Frosting: Place all ingredients in a food processor and process until smooth, about 1 minute, stopping to scrape the sides of the bowl halfway through.
For the White Chocolate Glaze: In a large bowl, whisk together the powdered sugar, milk, and vanilla extract until incorporated and smooth. Slowly stir in the white chocolate with a rubber spatula. The glaze should be thick yet pourable; if the glaze appears too thick, thin it out with addition milk, a tablespoon at a time, until you reach the desired consistency.
Assemble the Cake: Place one of the cake layers on a serving platter and spread with half of the cookies and cream filling. Top with another cake layer and spread with the remaining cookies and cream filling. Top with the remaining cake layer. Frost the entire cake with the chocolate fudge frosting. Pour the white chocolate glaze onto the center of the top of the cake and allow to spread and drip over the sides. Refrigerate for at least 15 minutes, or until it is completely set. Using the chocolate fudge frosting, pipe swirls on top of the cake and garnish with additional Oreo cookies. The cake can be kept at room temperature if being served the same day. If you are making the cake ahead of time (or have leftovers), store it in the refrigerator but allow it to sit at room temperature for at least 1 hour prior to serving.