There isn't much that is better than a great chocolate cake recipe unless it is a great chocolate cake recipe that has a fantastic cookies and cream filling and then is slathered in rich chocolate frosting.
That, my friends, is what we call chocolate nirvana. Please step away from your computer so that the drool that is about to flow does not damage your keyboard.
Doesn't that look ..... oh yeah it does.
Four, count 'em, FOUR layers of rich, moist chocolate cake with three layers of thick filling with crunchy bits of Oreos swimming in vanilla flavor. Slather on a thick coat of chocolate frosting and ...BAM! There it is.
Here is the deal. Each bite is perfectly balanced between cake and filling. The cake is moist, the frosting is creamy, the cookies add a nice crunch. This is a cake for those among us with a sweet tooth that may well have once belonged to the saber toothed tiger. Cut the slices thin and serve espresso or a stout Earl Grey tea.
The cake is baked in two layers and then cooled. It is dense enough that slicing each layer in two is simple. Once you have the cake and filling put together push four drinking straws down through the cake to stabilize the layers. Put it in the freezer for about 30 minutes.
Take it out of the freezer and put the crumb coat on then slip it back into the freezer for about 30 minutes before you put the final frosting on it.
Top with some crushed cookies and it's ready to go.
This really isn't as complex as it looks, goes together easily, and would make a great cake for a birthday or other celebration.
Just a hint -- If you have trouble with your cake tops being domed try making a hollow in the center of the cake batter once it is in the pan It doesn't have to be real deep but the sides will rise a little differently than the center and your cake will be flat on top.
We love this with a scoop of homemade French vanilla ice cream.
Chocolate Layer Cake with Cookies and Cream Filling
Print SaveIngredients
Cake
- 1 ½ c flour
- 1 cup dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- 12 tbs (¾ cup) unsalted butter, room temp
- 1 cup sugar
- 3 eggs, , room temp
- 1 teaspoon vanilla
- 1 cup buttermilk
Filling
- 1 package Oreos
- 6 cups confectioner's sugar
- 16 tbs (1 cup) unsalted butter
- 1 tbs (tablespoon) vanilla
- up to ¼ cup heavy cream
- Chocolate frosting
Instructions
Cake
- Preheat oven to 350F
- Grease and flour 2- 8 inch layer cake pans
- Blend flour, baking soda, baking powder, salt, and cocoa - set aside
- Beat butter until creamy
- Beat in sugar until light and fluffy
- Add eggs one at a time
- Mix in vanilla
- Add ⅓ of the flour mixture and beat in quickly
- Add ½ the buttermilk and beat until blended
- Repeat ending with the last of the flour mixture
- Spoon batter evenly into pans
- Bake for 25 to 30 minutes
Filling
- Crumble the cookies in chunks, not too big - set aside
- Mix the confectioner's and the butter until the mixture is blended and crumbly
- Add vanilla - beat well
- Add about 2 tablespoons of the cream and beat
- Beat in the cream, 2 tablespoons at a time until the mixture is creamy (you may need a bit more cream than ¼ cup)
- Stir in the cookies, reserving ½ cup of cookies for the top of the cake
Assembly
- When cakes are done remove from oven and let stand for 10 minutes
- Remove from pans and cool completely
- Slice each cooled cake in half horizontally to make 4 layers total
- Place one layer on a cake plate and cover with ⅓ of the filling
- Press the next layer gently over the filling
- Add ⅓ of the filling
- Press the next layer gently over the filling
- Add the last ⅓ of the filling and top with the last cake layer
- Push 4 straws into the cake around the center to stabilize it and freeze for 30 minutes
- Remove from freezer and smooth a thin layer of chocolate frosting over the cake
- Freeze for 30 minutes
- Remove from freezer and finish frosting the cake
- Sprinkle reserved crumbs on top and refrigerate
- Let stand 30 minutes at room temperature before serving
- Remove straws before serving
Shannon Raymond
Just wondering if I can use this for a stacked cake or should this be the top layer ?
MARYE AUDET-WHITE
It's probably a little delicate for a stacked cake.
Mari G.
I'm in the process of making this cake. The creamy filling seems too thick, but I've already added a little more than 1/4 of heavy cream. Should I just add more? It's thick enough that I'm having trouble spreading it onto the layers. I'm sure it'll taste great when it's done, though.
Marye Audet
Mari - just saw this. It is a very thick filling - you can certainly think it down as needed.
Marlynn @ UrbanBlissLife
Oh my goodness, Marye this dessert looks absolutely heavenly!! Your warning was too late, as I was already drooling on my keyboard just looking at the preview photo of this post! 🙂 Can't wait to make this cake!!
Shashi at RunninSrilankan
Oh Wow - am going week in the knees just looking at this! That filling, that frosting, those moist layers of cake! Wow!!!
Jocelyn @BruCrew Life
This is such a fun cake!!! Gotta love when cake and cookies collide!!!
Jerry
This looks and sounds incredibly decadent. I'm going to have to give this a go the next time the urge to bake strikes. (Hmmm. My wife needs a cake for her birthday!)
Kiano | Culinary Inspiration
Impatiently waiting for it to be someone's birthday so I have an excuse to make this!