Description
A rich and indulgent chocolate cake layered with Oreo buttercream and topped with a smooth chocolate ganache.
Ingredients
Scale
- Chocolate Cake:
- 2 cups all-purpose flour (260g)
- 2 cups granulated sugar (414g)
- ¾ cup natural unsweetened cocoa powder (85g)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (240ml)
- 1 cup vegetable oil (240ml)
- 1 ½ teaspoons vanilla extract
- 1 cup boiling water (240ml)
- Oreo Buttercream & Filling:
- 3 cups unsalted butter, room temperature (672g)
- 8–9 cups powdered sugar (920g–1035g)
- 3 cups Oreo crumbs (about 33 Oreos)
- 1 teaspoon vanilla extract
- 6–7 tablespoons heavy cream (90–105ml)
- Pinch of salt
- 12 Oreos, chopped
- Chocolate Ganache:
- 6 oz semi-sweet chocolate chips (169g)
- ½ cup heavy whipping cream (120ml)
- Extra Oreos for decorating (optional)
Instructions
- Make the cake layers:
- Preheat the oven to 300°F (150°C).
- Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the eggs, milk, and vegetable oil, mixing until smooth.
- Stir the vanilla into the boiling water, then carefully add it to the batter. Mix until fully combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30–33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Oreo buttercream:
- Beat the butter until smooth and creamy.
- Gradually add 4 cups of powdered sugar and mix until combined.
- Add the vanilla, Oreo crumbs, and salt, mixing until smooth.
- Add the remaining powdered sugar and heavy cream as needed until the frosting is smooth and spreadable.
- Measure out 3½ cups of the buttercream and fold in the chopped Oreos to create the filling. Set aside.
- Reserve the remaining buttercream for frosting the cake.
- Assemble the cake:
- Once cooled, level the cake layers if needed.
- Place the first cake layer on a serving plate and spread half of the Oreo filling evenly on top.
- Add the second layer and spread the remaining filling.
- Top with the final cake layer.
- Frost the entire cake with the reserved Oreo buttercream, smoothing the sides and top.
- Make the ganache:
- Place the chocolate chips in a heat-safe bowl.
- Heat the heavy cream until just beginning to boil, then pour it over the chocolate.
- Let sit for 2–3 minutes, then whisk until smooth.
- Drizzle the ganache around the edges of the cake, then pour the remaining ganache over the top and spread evenly.
- Allow the ganache to set slightly, then pipe remaining frosting around the top edge and decorate with Oreos if desired.
- Sprinkle with Oreo crumbs to finish.
Notes
- For a neater cake, chill the assembled layers for 20-30 minutes before applying the final frosting.
- Use a serrated knife to level the cake layers for even stacking.
- Adjust the amount of heavy cream in the buttercream to achieve the desired consistency.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to one week.
- Prep Time: 40 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 65g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg