Description
Rich dark chocolate layer cake filled and frosted with cookies‑and‑cream buttercream and topped with chocolate drip and Oreo garnish.
Ingredients
- 2 cups (240 g) all‑purpose flour
- 1¾ cups (350 g) granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 cup (240 g) buttermilk, room temperature
- 3 large eggs, room temperature
- 1 cup (237 g) hot water
- 1 tsp vanilla extract
- ¾ cup (173 g) heavy whipping cream (filling)
- 6 oz (170 g) cream cheese, softened
- 2 cups (250 g) powdered sugar, sifted
- 8 Oreo cookies, broken into chunks (for filling)
- Additional crushed Oreos for buttercream and decoration
- Chocolate for drip (optional ganache)
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Instructions
- Preheat oven to 350°F (175 °C). Grease and flour three 8‑inch layer pans.
- In a bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk buttermilk, oil, eggs, vanilla. Stir into dry mixture.
- Slowly mix in hot water until smooth. Divide batter among pans and bake ~20 minutes or until a toothpick comes out clean.
- Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.
- To make filling: whip heavy cream until soft peaks. In another bowl beat cream cheese and powdered sugar until smooth, fold in whipped cream and Oreo chunks.
- To make buttercream: prepare vanilla or Swiss buttercream, then fold in finely crushed Oreo crumbs until light gray in color.
- To assemble: place first cake layer, spread part of the filling over it, repeat with remaining layers and filling, ending with cake layer on top.
- Chill assembled cake slightly to set the layers.
- Frost cake with Oreo buttercream, smoothing sides and top. Optionally drizzle chocolate ganache around edges.
- Press additional Oreo crumbs around sides and garnish top with mini or halved Oreos.
- Chill until buttercream is set; bring to room temperature ~30 minutes before serving.
Notes
- Use dark or black cocoa for an intense chocolate color and flavor.
- Crush Oreos finely for buttercream, but leave chunks for filling for texture.
- You can freeze assembled cake briefly to firm layers before final frosting for easier smoothing.
- Cake keeps at room temperature (if cool) for ~2‑3 days or refrigerate in warmer climates.
Nutrition
- Serving Size: 1 slice (approx 1/12 cake)
- Calories: ≈ 800‑1000 kcal
- Sugar: ≈ 120 g
- Sodium: ≈ 580 mg
- Fat: ≈ 50 g
- Saturated Fat: ≈ 25 g
- Unsaturated Fat: ≈ 25 g
- Trans Fat: ≈ 1 g
- Carbohydrates: ≈ 150 g
- Fiber: ≈ 5 g
- Protein: ≈ 8 g
- Cholesterol: ≈ 120 mg
