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.